Ingredients:
Chicken Marinade
2 kg chicken
2 tbsp mustard oil
1 tbsp salt
1 tbsp ginger paste
1 tbsp garlic paste
4 tbsp plain yogurt
1 tsp biryani masala
½ tsp red chili

Potatoes
4 tbsp cooking oil
1 cup onion
7 potatoes
½ tsp salt
¼ tsp turmeric
¾ tsp red chili powder

Biryani Base
8 cloves
6 cardamoms
2 cinnamon sticks
¼ cup onion
1 cup water
1 tsp kewra water
1 ½ tbsp biryani masala
½ cup fried onions
5 green chilies
4 tbsp powdered milk
1 ½ tsp kewra water
1 tsp rose water
2 tbsp ghee
2 tbsp saffron water
2 tbsp fried onions

Rice
2 cinnamon sticks
10 cloves
4 cardamoms
2 bay leaves
½ tsp shah jeera
½ tsp ginger
6 cups basmati rice

Instructions:
1. Coat chicken leg and thigh pieces with mustard oil, salt, ginger paste, garlic paste, plain yogurt, biryani masala, and red chili
2. Mix well and set aside to marinate for 30 minutes
3. Drizzle cooking oil in a large pot and add thinly sliced onion
4. Fry the onions until golden brown then remove from heat
5. Cut potatoes in half and add to the pot along with salt, turmeric, and red chili powder
6. Fry the potatoes for 2 minutes and remove them from heat
7. Stir in cloves, cardamoms, cinnamon sticks, sliced onions (let the onion soften) and add the marinated chicken pieces
8. Fry for 3 minutes
9. Pour hot water over and toss the potatoes back in the pot
10. Add kewra water, and mix in biryani masala
11. Cover with lid and cook for 20 minutes on low heat
12. In a separate pot, add cinnamon sticks in salted water along with cardamoms, bay leaves, shah jeera, and ginger
13. Let the spices steep for about 3 minutes then strain out of the water
14. Add basmati rice that has been soaked for 30 minutes
15. Cover with lid and cook for 5 minutes on high heat
16. Remove the lid and transfer the rice out and set aside
17. Add a hand full of fried onions to the chicken pot along with powdered milk and green chilies
18. Add the cooked rice on top of the chicken
19. Pour kewra water, rose water, and saffron water over the rice
20. Add ghee and fried onions
21. Seal the pot with foil paper then cover with a lid
22. Cook for 35 minutes on low heat
23. Remove from heat and gently mix before serving
24. Ready to enjoy!

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Pots and Pans:

9.5″ Non-Stick Fry Pan : https://amzn.to/2Bf5Dqe

Positano Wok 11″: https://amzn.to/3e9yRW7

Bologna Frying pan: https://amzn.to/2YIHvEu

Camera & Gears:

Camera 1: https://amzn.to/3c1Ocqd

Camera 2 : https://amzn.to/2XpCLDa

Zoom Lens 1: https://amzn.to/2WTai9I

Zoom lens 2: https://amzn.to/36pzlEt

Helpful Mini Light: https://amzn.to/2AKxUEX

Macro lens: https://amzn.to/3cTjFvW

Tripod: https://amzn.to/3d4G60b

Samsung SSD Drive: https://amzn.to/3e2Q97o

Tiffen Black Pro-Mist Filter: https://amzn.to/2MZGkLA

SD Card: https://amzn.to/2BbtsiP

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