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Delhi Biryani is one of the best biryani with full of spices and everyone loves to eat it.
- Salt to taste
- Chicken 500 gm or ½ kg
- Ginger Garlic Paste 2 tbsp
- Tomato 2
- Rice 2 cups or ½ kg
- Onion 250 gm
- Coriander (Hara dhania) ½ bunches
- Red Chilli Powder 2 tbsp
- Turmeric Powder 1 tsp
- Yogurt 250 gm
- Yellow Colour as required
- All Spice powder 1 tbsp
- Mint Leaves ½ bunches
- Ground Cumin 1 tsp
- Ghee 1 cup
- kewra as required
Heat ghee in pan and fry ginger-garlic paste.
Add chicken, and cook for a while.
Add yogurt, turmeric, black cardamom, salt, tomatoes, coriander, mint leaves, red chilli powder, all spices powder and ground cumin.
Cook for ten minutes.
Then add fried onions and food yellow colour to it.
Add cardamom, bay leaves, cloves and salt it the water to be used for boiling rice.
When the water becomes hot, add rice and boil it.
First, spread quarter boiled rice in the pan.
Then add a layer of chicken and put the rice on it again.
Now add kewra and three tablespoons of hot ghee to the rice.
Then leave it to simmer.
The delicious Delhi Biryani is ready.
For presentation: place a lettuce leaf on one side of the plate and put Biryani in it, put fine slices of lemon on the other side of plate and serve it hot with the pieces of boiled carrots and yogurt sauce (Raita).
Chef Zakir's Tip: To prevent rice grains from sticking together during cooking, add one spoon of vinegar or lemon juice just before you take out water from the rice.