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elham._.zmn88
elham._.zmn88
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Thursday 11 June 2026 13:33:30 GMT
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user8125721681974
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2026-06-11 13:43:11
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2026-06-11 13:45:34
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Flavorful Chicken Biryani, perfectly layered and bursting with aromatic spices!  Served with refreshing raita, this homemade biryani is perfect for family dinners, weekend gatherings, or whenever you’re craving a delicious desi meal.  Chicken Biryani Recipe 🌟 Chicken Marination • 1 kg boneless chicken (or any meat of your choice) • 2 tbsp ginger & garlic paste • 3-4 green chilies, chopped • Handful of fresh coriander leaves, chopped • Handful of fresh mint leaves, chopped • 1 packet biryani masala • 2 tbsp lemon juice • 1 cup Greek yogurt • ¼ cup oil • Fried onions (from 5-6 medium onions, thinly sliced and fried) 🌟 For Boiling Rice • 750g basmati rice • 1 star anise • 2 bay leaves • 3 black cardamoms • 4 cloves • Small piece cinnamon stick • 4 green cardamoms • 1 tsp fennel seeds • 1 tsp cumin seeds • 8-10 black peppercorns • 2 tbsp salt (or to taste) • 2 tbsp lemon juice 🌟 Chicken Korma • ½ cup oil (reserved from frying onions) • 1 tbsp ginger & garlic paste • 450g tomatoes (2 large), chopped • 1 tsp red chili powder • 1-2 tsp cumin powder • 1 tsp coriander powder • ½ tsp garam masala powder • ½ tsp turmeric powder • Salt to taste 🌟 Final Touches • Food colors (optional) • Saffron soaked in warm milk • Fresh mint leaves, chopped • Fresh coriander leaves, chopped • Fried onions • Kewra water Method Combine chicken with ginger-garlic paste, green chilies, coriander, mint leaves, biryani masala, lemon juice, yogurt, oil, and fried onions. Mix well and marinate for 30 minutes. Wash and soak the rice for 30 minutes. Bring a large pot of water to a boil and add star anise, bay leaves, black cardamoms, cloves, cinnamon stick, green cardamoms, fennel seeds, cumin seeds, black peppercorns, salt, and lemon juice. Add the rice and cook until 70-80% done. Drain and set aside. Heat the reserved onion oil in a pan. Add ginger-garlic paste and sauté for a minute. Add tomatoes, red chili powder, cumin powder, coriander powder, garam masala, turmeric, and salt. Cook until the tomatoes soften and oil separates. Add the marinated chicken and cook until tender and fully done. 🌟 Dum & Layering In a large heavy-bottomed pot, spread the chicken korma evenly. Layer the partially cooked rice over the chicken. Sprinkle fried onions, fresh mint, fresh coriander, saffron milk, food colors, and a few drops of kewra water. Repeat the layers if needed and finish with rice on top. Cover tightly with a lid and cook on low heat (dum) for 20-25 minutes. Gently fluff the biryani before serving. Garnish with extra fried onions and enjoy hot with raita! 😍 🌸 Follow @mariumsfoodchannel for more delicious recipes! #chickenbiryani #biryanirecipe #chickenrecipes #homemadebiryani #desifood
Flavorful Chicken Biryani, perfectly layered and bursting with aromatic spices! Served with refreshing raita, this homemade biryani is perfect for family dinners, weekend gatherings, or whenever you’re craving a delicious desi meal. Chicken Biryani Recipe 🌟 Chicken Marination • 1 kg boneless chicken (or any meat of your choice) • 2 tbsp ginger & garlic paste • 3-4 green chilies, chopped • Handful of fresh coriander leaves, chopped • Handful of fresh mint leaves, chopped • 1 packet biryani masala • 2 tbsp lemon juice • 1 cup Greek yogurt • ¼ cup oil • Fried onions (from 5-6 medium onions, thinly sliced and fried) 🌟 For Boiling Rice • 750g basmati rice • 1 star anise • 2 bay leaves • 3 black cardamoms • 4 cloves • Small piece cinnamon stick • 4 green cardamoms • 1 tsp fennel seeds • 1 tsp cumin seeds • 8-10 black peppercorns • 2 tbsp salt (or to taste) • 2 tbsp lemon juice 🌟 Chicken Korma • ½ cup oil (reserved from frying onions) • 1 tbsp ginger & garlic paste • 450g tomatoes (2 large), chopped • 1 tsp red chili powder • 1-2 tsp cumin powder • 1 tsp coriander powder • ½ tsp garam masala powder • ½ tsp turmeric powder • Salt to taste 🌟 Final Touches • Food colors (optional) • Saffron soaked in warm milk • Fresh mint leaves, chopped • Fresh coriander leaves, chopped • Fried onions • Kewra water Method Combine chicken with ginger-garlic paste, green chilies, coriander, mint leaves, biryani masala, lemon juice, yogurt, oil, and fried onions. Mix well and marinate for 30 minutes. Wash and soak the rice for 30 minutes. Bring a large pot of water to a boil and add star anise, bay leaves, black cardamoms, cloves, cinnamon stick, green cardamoms, fennel seeds, cumin seeds, black peppercorns, salt, and lemon juice. Add the rice and cook until 70-80% done. Drain and set aside. Heat the reserved onion oil in a pan. Add ginger-garlic paste and sauté for a minute. Add tomatoes, red chili powder, cumin powder, coriander powder, garam masala, turmeric, and salt. Cook until the tomatoes soften and oil separates. Add the marinated chicken and cook until tender and fully done. 🌟 Dum & Layering In a large heavy-bottomed pot, spread the chicken korma evenly. Layer the partially cooked rice over the chicken. Sprinkle fried onions, fresh mint, fresh coriander, saffron milk, food colors, and a few drops of kewra water. Repeat the layers if needed and finish with rice on top. Cover tightly with a lid and cook on low heat (dum) for 20-25 minutes. Gently fluff the biryani before serving. Garnish with extra fried onions and enjoy hot with raita! 😍 🌸 Follow @mariumsfoodchannel for more delicious recipes! #chickenbiryani #biryanirecipe #chickenrecipes #homemadebiryani #desifood

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