The History of Indian cooking dates back to almost five thousand years before when different cultures and groups moved to India and they took a variety of flavors and local spices.
Indian cuisine contains many local cuisines. The variety in weather, soil type, ethnicity, cultural group and jobs, these cuisines vary from each other mostly caused by the applying of nearby available herbs, spices, fruits and vegetables. Indian food is also powered by cultural and religious traditions and choices. Dear viewers, today we are going to share an exclusive and authentic Indian chicken biryani recipe that made with brown rice.
The preparation and the cooking time of Indian chicken biryani are needed in between 16-20 minutes and 31-40 minutes. You can serve for 4 people that are given the quantities in this recipe. The cooking level of this recipe is moderate and, its taste is mild.
Ingredients and Quantity:
Preparation and Cooking Method for Chicken Biryani Recipe:
Boil adequate quantity of water in a thick bottom saucepan; add salt, rice, cloves, green cardamoms, and cook. At what time the rice is almost cooked, strain it and keep aside.
Place a different non-stick pan on medium fire with 2 tablespoon of oil; add chicken, salt, turmeric powder and sauté for 2-3 minutes. Then add garlic, onion and Grind ginger into the chicken and mix properly. Cover them with a lid and cook for 5-6 minutes.
Add green chutney, yogurt, garam masala powder and mix properly. Check the seasoning. Take warm milk and saffron in a small bowl. Throw fried onions into chicken and mix properly and cook till it becomes lightly dry.
Add desi ghee (butter), then mix properly and spread the rice on the top of the chicken. Add, saffron milk, kewra jal, rose petals, rose water, garam masala powder, and some fresh torn mint leaves. Cover the pan with a lid and stick with aluminum foil paper or flour dough. Cook on low flame for 12-15 minutes. You can keep the saucepan over a hot thick tawa and cook until well done.
Sprinkle fresh mint as a garnish and serve hot.