Afghani Chicken Biryani easy Chicken Dum Biryani Chef Ranveer Brar

AFGHANI CHICKEN BIRYANI - As with life, so with cooking, keep it simple :) Jaise ki ye simple, kam masaledaar se bani Chicken Biryani

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AFGHANI CHICKEN BIRYANI
Preparation time 10-15 minutes
Cooking time 30-40 minutes
Serve 3-4

Ingredients
For Chicken Marination
1 kg Chicken (drumstick & thigh with bones)
Salt to taste,
2 tbsp Ginger Garlic paste,
2 Green chillies, broken into half,
1 tbsp Oil,
2 cups Curd, beaten,
2 tbsp fresh Coriander leaves, roughly chopped,
2 tbsp fresh Mint leaves, roughly chopped,

For Jhol
2-3 tbsp Ghee,
1 tsp Saffron strands,
1 cups Fresh cream,
3 no. Green cardamom,
Salt to taste,
1 tsp Sugar,
2-3 Green chillies (less spicy & slit into half)
cup Fried onion,
2 tbsp fresh Mint leaves,
2 tbsp fresh Coriander leaves, roughly chopped,
1 tbsp Prepared Masala,

For Masala
10-12 no. Green cardamom,
Salt to taste,
1 tbsp Black peppercorns,
2-3 no. Mace,
2-4 no. Cloves,

For Cooking Rice
3-4 ltr. Water,
Salt to taste,
2-3 tbsp Ghee,
3-4 no. Bay leaf,
1 inch Cinnamon stick,
1,200 gms Sella Basmati Rice, soaked (for 30 minutes)

For Afghani Chicken Biryani
1-2 tbsp Oil,
2-3 tbsp Ghee,
2 no. Green chillies, broken into half,
2 large Onions, sliced,
Salt to taste,
Marinated Chicken,
5-6 no. dried Apricot, roughly chopped,
1-2 tbsp Fried onions,
1-2 tbsp fresh Mint leaves,
1 st batch of Cooked rice,
Prepared jhol,
Prepared Masala,
2nd batch of Cooked rice,
Prepared jhol,
few Saffron strands,
Prepared Masala,

For Garnish
Green chili, slit,
fresh Coriander sprig,
fresh Mint sprig,

Process
For Marination
In a bowl, add chicken, salt to taste, ginger garlic paste, green chillies, oil, curd, fresh coriander leaves, fresh mint leaves and mix it well.
Keep it aside to marinate for 15-20 minutes.

For Jhol
In a small saucepan, add ghee, once it's hot, add saffron strands, fresh cream, green cardamom, salt to taste, sugar and get a quick boil.
In a bowl, add green chillies, fried onions, fresh mint leaves, coriander leaves, pour the prepared mixture and mix it well.
Add prepared masala and give it a good mix.
Keep it aside for further use.

For Masala
In a pan, add green cardamom, salt to taste, black peppercorns, mace, cloves and dry roast it for a minute on medium flames.
Transfer it to a mixer grinder jar and grind it smoothly.
Keep it aside for further use.

For Cooking Rice
In a handi or sauce pot, add water, once its roaring boiled, add salt to taste, ghee, bay leaf, cinnamon stick, sella basmati rice, cover it with the lid and cook it for 4-5 minutes on high flame.
Strain out the 60% cooked rice and transfer it to a tray for resting.
Strain the 80% remaining cooked rice, transfer it to another tray and allow it to rest for a while.
Keep it aside for further use.

For Afghani Chicken Biryani
In a handi, add oil, ghee, once it's hot, add green chillies, onions, salt to taste and saute it until translucent .
Add marinated chicken and saute it well, cover it with the lid and cook it for 8-10 minutes on medium flames.
Add dried apricot, fried onions, fresh mint leaves, 1st batch of cooked rice and gently layer it.
Add prepared jhol, sprinkle prepared masala and layer the 2nd batch of cooked rice.
Add prepared jhol, saffron strands, sprinkle prepared masala and seal the edges with the dough.
Cover it with the lid and cook it for 15-20 minutes on low to medium flames.
Turn off the flames and let it rest for a few minutes.
Gently open the biryani from one side and transfer it to a serving dish.
Garnish it with coriander sprig and mint sprig.
Serve hot with green chutney.

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