Bangalore Style Chicken Biryani
- 4
- 29
- 10min
- 50min
Bangalore Style Chicken Biryani follows the pakki/akhni (cooked) method of biryani preparation. Here, chicken and rice are fully cooked separately. Later they are assembled in layers and cooked in steam for few minutes (usually known as dum).
Quick Info
-
Course
Main Course -
Food Type
Biryani
Ingredients
For Rice
Whole Spices
For Gravy
Additional Ingredients
Cooking Steps
Preparation
Step 1 : Rice Preparation
Wash rice a few times until the water runs clear. Soak rice for half an hour. Later, drain it and keep it in the sieve.
Step 2 :
In a large vessel, bring 2.5 litres of water to boil. Add shahi jeera, whole spices (cinnamon, green cardamom, black cardamom, clove, star anise, mace and bay leaf), whole green chilies, mint leaves and salt (as needed).
Step 3 :
Once the water starts boiling, add the soaked and strained rice. Give it a stir and let the rice soften. Once the rice is 80% done, switch off the flame and strain it.
Step 4 : Gravy Preparation
Alongside, deep fry 1.5 large onion (sliced) on a medium-high flame till it turns golden brown. Keep it aside on a paper towel.
Step 5 :
In a separate vessel, add oil and turn the flame to medium. When the oil is getting heated, add whole spices (cinnamon, green cardamom, black cardamom, cloves, star anise, mace and bay leaf).
Step 6 :
Sauté them for 20 seconds.
Step 7 :
Add ginger-garlic paste and sauté until the raw smell is gone (1 - 1.5 minutes).
Step 8 :
Add chicken and sauté it until chicken changes it colour from pinkish to white on all sides. Cover the lid and allow the chicken to cook until the water from the chicken evaporates and oil separates.
Step 9 :
Add tomato. Then add salt (as needed). Sauté it for 1 minute. Close the lid and let the tomato soften for 1 more minute. Open the lid and check if the oil separates from tomatoes and the tomatoes have softened.
Step 10 :
Add green chilies, turmeric powder, garam masala powder, coriander powder, red chili powder and sauté it for 1 minute until all the masala is cooked.
Step 11 :
Add yoghurt, sauté it and cook it until the raw smell of curd is gone and the oil separates.
Step 12 :
Add 1 large fried onion, combine it with the gravy and add coriander leaves. Sauté it again.
Step 13 :
Pre-heat your oven to 200 C. Take a large vessel. Spread a small layer of chicken gravy at the bottom of the vessel, add a layer of cooked rice over it. Add another layer of remaining chicken gravy on top of it. Then add a layer of rest of the rice over it. Now mix milk and food colour and sprinkle it on top of the rice. Add 1/2 of the fried onion and ghee. Cover the vessel with an aluminium foil to prevent steam from escaping. Close the lid and place the vessel in the oven for 12 minutes.
Step 14 :
Serve the biryani with raita.
Quick Info
Course
Food Type
Shop Ingredients
Bangalore Style Chicken Biryani
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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