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Chicken Biryani ek popular aur flavorful dish hai jo India ke lagbhag har kone mein pasand ki jaati hai. Main aapko yahaan restaurant-style Chicken Biryani ki simple aur authentic recipe batata hoon, jo aap ghar par asaani se bana sakte ho.

🧾 Chicken Biryani ke Liye Samagri:

Chicken Marinade ke liye:

  • Chicken – 500 gram (haddi wala, bone-in zyada tasty hota hai)

  • Dahi (curd) – ½ cup

  • Haldi – ½ tsp

  • Lal mirch powder – 1 tsp

  • Dhania powder – 1 tsp

  • Garam masala – ½ tsp

  • Adrak Lahsun ka paste – 1 tbsp

  • Namak – swad anusar

  • Lemon juice – 1 tbsp

Chawal ke liye:

  • Basmati chawal – 2 cup (30 min bhigo kar rakh dein)

  • Tej patta – 1

  • Laung – 3-4

  • Badi elaichi – 1

  • Choti elaichi – 2

  • Dalchini – 1 piece

  • Namak – thoda (pani me taste karke)

Biryani mein milane ke liye:

  • Pyaz – 2 bade (bareek slice kar lein)

  • Tamatar – 1 (optional)

  • Hara dhaniya – thoda

  • Pudina – thoda

  • Biryani masala – 1.5 tbsp (ya apna garam masala)

  • Tel – 2-3 tbsp

  • Ghee – 1 tbsp

  • Kesar – 2 chhoti chammach doodh mein bhigo kar (optional)

🍳 Chicken Biryani Banane ki Vidhi:

Step 1: Chicken Marinate karna

  1. Chicken ko achhi tarah dho lein.

  2. Upar diye gaye saare marinade ingredients mix kar ke chicken mein lagayein.

  3. Kam se kam 1 ghanta (ya agar time ho to 4-5 ghante) ke liye fridge mein marinate hone dein.

Step 2: Chawal ko aadha paka lena

  1. Ek bade pateele mein paani ubalayein. Usme tej patta, elaichi, laung, dalchini aur namak daalein.

  2. Bheego rakhe chawal daalein aur 70% tak paka lein. (Chawal ko press karne par thoda kaccha lage – yahi sahi hai)

  3. Chawal ko chhanni se nikal kar side mein rakh dein.

Step 3: Chicken Gravy banana

  1. Kadhai mein tel garam karein. Usme pyaz daalein aur golden brown hone tak bhunein.

  2. Thoda sa bhuna hua pyaz alag nikal lein (garnish ke liye).

  3. Ab marinated chicken daal kar achhi tarah bhunein (5–10 minute).

  4. Tamatar (agar use kar rahe ho) daalein, phir dhaniya, pudina, aur biryani masala daalein.

  5. Chicken ko medium heat par dhak ke 15-20 min tak pakayein jab tak oil alag na ho jaaye.

Step 4: Dum lagana (Layering)

  1. Ek heavy-bottom pateela lein. Sabse pehle ek layer chicken gravy ki daalein.

  2. Uske upar ek layer chawal ki daalein.

  3. Upar se fried pyaz, hara dhaniya, pudina, kesar wala doodh, aur thoda ghee chhidke.

  4. Aise hi 2-3 layers bana lein, sabse upar chawal ho.

  5. Pateele ko dhak kar halki aanch par 15-20 min “dum” par pakayein. (Chahein to lid ko atta laga kar seal bhi kar sakte ho)

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