Main Course
Handi Biryani Recipe With Chicken Step By Step
If you enjoy Handi Biryani Recipe With Chicken Step By Step cuisine, this Main Course recipe is worth trying at home....
⏱️
30 Min Prep
🔥
40 Min Cook
🍽️
4 Servings
🥗
Non Vegeterian
Ingredients
- 500 grams Chicken - chopped to bite sized
- 2 cups Rice - (Or jasmine rice as traditionally used)
- 1/2 cup Onion - finely chopped
- 2 teaspoons Ginger Juice
- 1 tablespoons Ginger Garlic Paste
- Ghee - to cook
- 1/2 cup Curd (Dahi / Yogurt)
- 1/2 teaspoon Turmeric powder (Haldi)
- 3 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Black cardamom (Badi Elaichi)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Mace (Javitri)
- 1 pinch Nutmeg powder
- 1/2 teaspoon Whole Black Peppercorns
- 2 teaspoon Red Chilli powder
- 1 Bay leaf (tej patta)
- 1 teaspoon Black pepper powder
- 1 Dry Red Chilli - coarsely pounded
- 5 cups Hot water
- Salt - to taste
- 2 Whole Egg - boiled
Instructions
1
To begin making Handi Biryani procedure With Chicken, first masala condiment the minced chicken pieces in a large mixing bowl with curd, table salt, half of the pepper dusting masala condiment, half of ginger-garlic paste and red chilli dusting masala condiment for 30 moments.Also soak rice for 20 moments and empty out all the moisture once done with soaking them, and keep aside.Meanwhile, you can bubble gently the eggs till hardboiled.
2
Once the egg is boiled, skin the shell.scalding up a shallow frying skillet with a little cooking oil or ghee.
3
Once scalding, carve each egg to four pieces, and sauté them on all sides till browned.
4
Reserve these boiled and fried eggs for serving the handi biryani.Once the eggs are prepared, the rice is soaked, and the chicken is marinated, proceed with making the biryani.In a handi, scalding up a tablespoon of ghee and on a medium scalding up, introduce the marinated chicken pieces along with the leftover marinade.
5
bubble gently for 5-7 moments or till the chicken is softer and at least half-cooked.
6
Once done, take them out and keep them aside.introduce some more ghee into the handi and introduce ginger liquid, lid the handi for a minute to temper the ghee.introduce bay leaves, and rest of the whole masalas like clove, cardamom, cinnamon, mace, nutmeg, black pepper, and bay leaves and bubble gently for a minute or till amazingly fragrant.Now introduce the minced onions and bubble gently until it is golden brown.
7
Now introduce the rest of the ginger garlic paste, corsely pounded red chillies, remaining black pepper dusting masala condiment and turmeric dusting masala condiment and bubble gently for about 2 moments or till the raw smell goes away.Now introduce the half done chicken pieces and bubble gently for a few more moments.
8
Be prepared with the scalding moisture to introduce to the procedure by this time as well.
9
Amount of scalding moisture also depends on the rice that you are using.
10
We want this to be on the fluffier side and hence, adjust the moisture accordingly.Check the table salt and adjust if required.
11
Bring the biryani to a bring to a bubble gently and close the lid, stirring occasionally.Once the mixture has come to a rolling bring to a bubble gently, introduce the drained rice and bubble gently for 15-20 moments or till the rice is cooked well.While serving, introduce the boiled and fried eggs that were kept reserved, such that each serving gets at least 2 pieces of the egg too.dish up Handi Biryani procedure With Chicken along with a side dish like Tomato shallot Cucumber Raita procedure, and a side of Chicken Seekh Kebab procedure.
Recipe Information
Cuisine
Assamese
Assamese
Course
Main Course
Main Course
Diet
Non Vegeterian
Non Vegeterian
Total Time
70 mins
70 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
40 minsTotal Time
70 minsMaster Chef
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