Our chef Archana brings to you her favorite Chicken Biryani! Learn restaurant style Chicken Biryani recipe which is quick & easy to make at home! br br Ingredients: br br 1 cup Basmati Rice br 600-650 gms Chicken br 4 cups Water br Salt to taste br 12 tsp Black Pepper br Saffron Strands br Coriander-Ginger-Garlic paste br 3 Onions - 2 Tomatoes pureed br 1 tbsp Cumin Seeds Powder br 1 tbsp Coriander Seeds Powder br 1 tbsp Garam Masala br 1 tbsp Kashmiri Red Chilli Powder br 1 tsp Mix Masala br Coriander Leaves br 100 gms Curd br br साहित्य: br 1 कप बासमती तांदूळ br 600-650 gms चिकन br 4 कप पाणी br मीठ चवीनुसार br 12 चमचा मिरपूड br केशर br कोथिंबीर-आले-लसूण पेस्ट br 3 कांदे वर - 2 टोमॅटो पेस्ट br 1 tbsp जिरे पूड br 1 tbsp धणे पावडर br 1 tbsp गरम मसाला br 1 tbsp काश्मिरी लाल तिखट br 1 tsp मसाला मिक्स br कोथिंबीर br 100 gms दही br br Method: br - Take a vessel, add water, salt, black pepper & saffron strands. Let the mixture come to a boil. br - For marination, in a bowl, add chicken, Coriander-Ginger-Garlic paste, cumin seeds powder, coriander seeds powder, garam masala, red chilli powder, coriander leaves, salt & curd. Mix all the ingredients well. Let the marinated chicken rest for 15-20 mins. br - In the meanwhile, take a pan and add oil. Once the oil is hot add coriander leaves, onion-tomato puree and mix well. Then add the marinated chicken and mix well. br - Add fried onion & cover it with a lid. Let the mixture cook for some time. br - Add some oil to the cooked rice. Mix well. Strain the rice using a strainer and let it cool down for 5-10 mins. Once the rice is cooled down, add the fried onion to it. br - Layer the rice onto the chicken and allow it to cook on a low flame for sometime. br - Garnish it with coriander leaves and serve! br br Director: Narayan Thakur br Camera: Kavaldeep Singh Jangwal, Vaibhav Dhandha, Suchandra Basu br Editing: Ravi Varma br Creative Head: Kavya Krishnaswamy br Producer: Rajjat A.