Simple and delicious recipe for making 5 kg of chicken biryani:

Here's a simple and delicious recipe for making 5 kg of chicken biryani:


### Ingredients:
- **5 kg chicken** (cut into pieces)
- **5 cups basmati rice**
- **2 large onions** (finely sliced)
- **4 tomatoes** (finely chopped)
- **2 tablespoons ginger-garlic paste**
- **2 tablespoons yogurt**
- **2 teaspoons turmeric powder**
- **2 teaspoons red chili powder**
- **2 teaspoons garam masala**
- **1 teaspoon cumin seeds**
- **1 teaspoon coriander powder**
- **1/2 teaspoon saffron** (soaked in 1/4 cup warm milk)
- **Salt to taste**
- **4-5 tablespoons cooking oil**
- **4-5 tablespoons ghee**
- **Fresh coriander and mint leaves** (chopped)
- **Whole spices** (4-5 green cardamoms, 4-5 cloves, 1-inch cinnamon stick, 2 bay leaves)

### Instructions:
1. **Marinate the Chicken:** In a large bowl, mix the chicken pieces with ginger-garlic paste, yogurt, turmeric powder, red chili powder, garam masala, salt, and 1 tablespoon of oil. Let it marinate for at least 2 hours or overnight for better flavor.
2. **Cook the Chicken:** Heat 2 tablespoons of oil in a large pot. Add cumin seeds and whole spices. Once they splutter, add the sliced onions and sauté until golden brown. Add the chopped tomatoes and cook until they turn soft. Add the marinated chicken and cook until it's done.
3. **Prepare the Rice:** Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and set the rice aside.
4. **Layering:** In a large pot, spread half of the cooked chicken mixture at the bottom. Layer half of the soaked rice over the chicken. Sprinkle half of the chopped coriander and mint leaves, and half of the saffron-infused milk. Repeat the layers with the remaining chicken, rice, coriander, mint leaves, and saffron milk.
5. **Cooking:** Add enough water to cover the rice and bring it to a boil. Reduce the heat, cover the pot with a tight lid, and cook on low heat for about 20-25 minutes or until the rice is fully cooked and the flavors have melded together.
6. **Garnish and Serve:** Once cooked, gently fluff the rice with a fork. Drizzle ghee over the top and garnish with more fresh coriander and mint leaves. Serve hot with raita or a side salad.

Enjoy your delicious 5 kg chicken biryani...
Here's a flavorful recipe to make your own Biryani Masala at home:

### Ingredients:
- **4 tablespoons coriander seeds**
- **2 tablespoons cumin seeds**
- **2 tablespoons fennel seeds**
- **2 tablespoons black peppercorns**
- **2 tablespoons cardamom pods**
- **2 tablespoons cloves**
- **4-5 bay leaves**
- **4 inches cinnamon stick**
- **2 tablespoons star anise**
- **2 tablespoons mace**
- **2 nutmegs**
- **4 dried red chilies**
### Instructions:
1. **Dry Roast Spices:** In a pan, dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cardamom pods, cloves, bay leaves, cinnamon stick, star anise, mace, nutmegs, and dried red chilies on low heat. Stir frequently to ensure even roasting and prevent burning. Roast until they become aromatic, usually around 5-7 minutes.
2. **Cool:** Remove the pan from heat and let the spices cool completely.
3. **Grind:** Once the spices are cool, transfer them to a spice grinder or a high-powered blender. Grind the spices to a fine powder.
4. **Store:** Store the ground Biryani Masala in an airtight container, preferably a glass jar. Keep it in a cool, dry place to preserve its flavor and aroma.

### Usage:
- Use this masala in your biryani recipes to add rich flavor and aroma.
- You can also use it for other dishes that require a similar spice mix.

Enjoy your homemade Biryani Masala!  Happy cooking! 🌟🍚
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