CHICKEN BIRYANI RECIPE | BEST BIRYANI EVER | RICE | EID DISH | EASY RECIPE | STIR IT UP! RECIPES

CHICKEN BIRYANI RECIPE | BEST BIRYANI EVER | RICE DISH | EASY RECIPE | STIR IT UP! RECIPES    • CHICKEN BIRYANI RECIPE | BEST BIRYANI EVER...   Let's St!r up this delicious Chicken Biryani Recipe that is a Family Secret which I am sharing with you all! After this, you will not want to try any other biryani recipe. Make sure to like, subscribe, and comment below if you have any questions. Don't forget to click the bell icon for notification of more great recipes! Videos will be posted twice a week on Sunday and Wednesday. Ingredients: For chicken curry: 2 lbs chicken (cut up whole or legs) 2 chopped onions 2 diced tomatoes 3 diced potatoes1/2 cup plain yogurt 1 tsp salt 1 tsp red chili powder 1 tsp cumin seeds 1 tsp coriander powder 1 tsp cumin powder 1 tsp turmeric powder 1 tsp Kashmiri chili powder 1 tsp crushed ginger 1 tsp crushed garlic 1/2 pack Shan Sindhi Biryani mix For rice: 4 cups rice (250ml cups) 6 cups water 1 tbsp salt 6 cardamom pods 6 cloves 2 cinnamon sticks 1 tsp cumin seeds 3 bay leaves For garnish: 1/2 sliced and fried onion 6-8 green chilies 1/4 cup mint leaves 1/4 cup coriander/cilantro 1/4 cup dried plums 1 sliced lemon 1 tsp food colouring (optional) Method: 1. Pre-soak washed basmati rice for 1 hour. Keep aside. 2. Turn stove on medium flame. 3. In a 1/4 cup cooking oil, add cumin seeds, fry for a minute. 4. Add onions and fry for 5-10 minutes or until translucent. 5. Add chicken to onions and fry until no longer pink, about 3-5 minutes. 6. Add yogurt and mix well for 2-3 minutes. 7. Add crushed ginger and garlic and mix for 1-2 minutes. 8. Add all the spices and stir fry for 5 minutes. 9. Add potatoes and continue to stir fry for another 5 minutes. 10. Add tomatoes, give it a quick stir and put on lid, then let the curry cook on low steam for 10 minutes. No need to add water. 11. Open the lid and check if chicken and potatoes are cooked. If so, turn up flame and dry up water, stirring continuously for about 5 minutes. If not, put lid back on and steam for another 5 minutes then check consistency. 12. In a separate pot, add the bay leaves, cinnamon sticks, cloves, cardamom pods, cumin seeds as well as 1 tbsp salt and bring water to a boil on high flame. 13. Add rinsed rice to boiling water and boil for 8-10 minutes or until a la dante. Rice should be 75% cooked, do not overcook it. Drain and keep aside. 14. In another pan, fry up 1/2 sliced onion until caramel brown and keep aside on paper towel for oil to be absorbed. 15. Start layering in a large pot. Rice, food colouring, then chicken potato curry, then rice. On n top of the curry, add coriander, mint, green chilies, dried plum, and lemon slices. Repeat as many layers as you want. 16. On the very top layer, add food colouring, lemon slices, coriander, mint, and fried brown onions. 17. Put the pot on simmer for 15 minutes. 18. Open carefully and stir gently before serving. 19. Serve with salad or raita (yogurt mix with cumin seeds, salt, black pepper). 20. Enjoy! Serving size: 10-12 people © St!r !t up! All Rights Reserved. About my channel: Do you find cooking and baking hard and frustrating? Are the recipes you are watching too complicated to follow? Are you looking for some Instant Pot recipes? f so, you have come to the right place! Here you will only find fast, easy, delicious recipes that are sure to satisfy your taste buds. All videos will be 5 minutes or less because I value your time and thank you for it! Make sure to like, subscribe, share, and comment. Be sure to click the bell icon for notification of more great recipes. Videos will be posted twice a week on Sunday and Wednesday so make sure to check them out and let me know what you think and what other recipes you would like to see on my channel. Until then, keep stirring it up! Instagram: @stirituprecipes Facebook: @stirituprecipes