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Kashmiri Chicken Biryani
Kashmiri Chicken Biryani

Before you jump to Kashmiri Chicken Biryani recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is today a great deal more popular than in the past and rightfully so. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can put a drain on the economy. Although we’re always being counseled to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most likely, most people believe that it takes too much work to eat healthily and that they will need to drastically alter their way of life. In reality, however, just making a few modest changes can positively impact day-to-day eating habits.

One way to deal with this to start seeing some results is to understand that you do not have to alter everything right away or that you should altogether eliminate certain foods from your diet. Even more important than wholly changing your diet is just simply substituting healthy eating choices whenever you can. As you get used to the taste of these foods, you will discover that you’re eating more healthily than you used to. As you stick to your habit of eating healthier foods, you will see that you will not wish to eat the old diet.

Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to kashmiri chicken biryani recipe. You can have kashmiri chicken biryani using 27 ingredients and 9 steps. Here is how you do it.

The ingredients needed to prepare Kashmiri Chicken Biryani:
  1. Take For the Marinate:
  2. Provide 1 kg chicken
  3. Prepare 2 2 cinnamon sticks
  4. Use 4 cloves
  5. Take 1 tsp cuminseeds
  6. Get 1 tsp cumin powder
  7. Prepare 2 green chillies
  8. Provide 1 tsp red chilli powder
  9. Take 1 tbsp lemon juice
  10. Get 1 cup yoghurt
  11. Get 3 medium sized onions
  12. Get 500 grams basmati rice
  13. Take 1 tbsp vegetable oil
  14. Take 2 cardamom
  15. Take 4 cloves
  16. Take 2 cinnamoms
  17. Use 2 tsp salt
  18. Prepare 4 green cardamoms
  19. Get 1 tbsp ginger -garlic paste
  20. Prepare 1/4 tsp Orange food Colour
  21. Take Aluminum foil
  22. Take 1 mace
  23. Provide For the rice: 500 gms basmati rice 1 tbsp vegetable oil
  24. Take 1 tsp pepper corns
  25. You need 1 bay leaf
  26. Prepare 1/2 cup mint leaves
  27. Use 4 tbsp clarified butter (Ghee)
Steps to make Kashmiri Chicken Biryani:
  1. Finely powder 4 cloves, 2 cinnamom sticks, mace and 2 black cardamoms. - Finely chop the green chilies. - Whisk the yoghurt. Mix together the yoghurt, ginger garlic paste, chopped greeen chilies, 1tsp salt, the powdered spices.
  2. Clean and cut the chicken into pieces. - Wash the rice and soak it in water for 30 minutes. - Marinate the chicken in the yoghurt mixture for 4 -5 hours in the refrigerator (overnight if possible).
  3. Finely slice the onions. - Heat sufficient oil in a pan to medium hot. Fry the onion slices in to golden brown and remove on an absorbent paper.
  4. For Cooking: - Heat 3 tbsp ghee (clarified butter) in a pan. Add the cumin seeds to the medium hot ghee. When it starts to splutter, add in the chicken with the marinade and cook on medium high heat till it is half done.
  5. Take 10 cups water in a pot. Add 2tsp salt, 1tbsp refined vegetable oil, 1bay leaf, 1tsp pepper corns, 4 cloves, 2 cinnamon sticks, 2 cardamoms and bring it to a boil. Cook the rice in it for 4 or 5 minutes or till it is half done. Drain the rice. Reserve half cup water.
  6. Spread 1 tbsp clarified butter at the bottom of a heavy bottomed pan. Spread half the fried onions on the bottom and cover with half the rice. Now spread the chicken, half the mint leaves and cover the chicken with the remaining rice. Spread the remaining fried onion, mint leaves, food colour water on the top. Dot the rice with the unsalted butter and pour the drained water over it.
  7. Roll out the aluminum foil to cover the entire rim of the pot. Cover the rim with the aluminum foil and place the lid on top and seal with the help of the aluminum foil.
  8. Put the pot on the heat, on top of a gridle or flat pan to help the heat to spread uniformly. - Put the heat on high for the first 5 minutes, then lower the heat. Cook for 25 minutes on very low heat. - Remove from heat and allow to stand for 10 minutes.
  9. Open the seal. Fluff the rice with a fork and serve hot with a Onion,Tomato cucumbers yoghurt raita.

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