Wedding-style Chicken Biryani | Marriage Biryani | Chicken Vadi Biryani | Chicken Biryani | Cookd
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Wedding-style Biryani is not just a festive food item, it makes the occasion more special. This #MarriagestyleBiryani is made with Chicken, Basmati rice, and other aromatic ingredients. You can now make this #ChickenVadiBiryani at home today and serve it hot in Banana leaves to get the whole wedding experience.
Wedding-style Chicken Biryani :
Chicken (biriyani-cut) - 750 grams
Basmati Rice (soaked) - 600 grams
Oil - 100 ml
Cinnamon - 3 Sticks
Cardamom - 3 nos
Cloves - 4 nos
Bay Leaf - 1 no
Onion (finely sliced) - 3 nos
Tomato (finely-sliced) - 3 nos
Mint Leaves (roughly chopped) - ¼ Cup
Coriander Leaves (roughly chopped) - ¼ Cup
Green Chilli (slit) - 3 nos
Kashmiri Chilli Powder - 1 tbsp
Ginger Garlic Paste - 2 tbsp
Curd - ½ Cup
Water - 3 Cups + As Required
Salt - 1 tbsp + 1 tbsp
Cooking Instructions:
1. In a pan, add the sliced onions, whole spices and green chillies. Add oil, turn on the flame and cook the onions till they turn golden brown.
2. Add the coriander and mint leaves and fry them for a few seconds.
3. Add the ginger garlic paste, cook it for a minute.
4. Add the kashmiri chilli and cook it for a few seconds till it brings out a bright red colour.
5. Add the tomatoes, cook them till they get mashed and oil splutters from the sides. Add salt.
6. Add curd, mix it well. Add water, mix it well and bring it to a boil.
7. Add the chicken, mix it well. Cover and cook it on a medium flame for 10 minutes.
8. In another pot, boil water, add salt to it and make sure the water tastes slightly salty. Add the rice, cook it till it is 70% done (for about 2-3 minutes). Strain the rice immediately. Reserve some of the water.
9. Add the rice to the chicken masala, mix it very gently. If there isn't enough water, pour water till it is equal to the level of the rice.
10. Bring it to a boil and immediately cover the pot with silver foil and a fitting lid.
11. Place the pot on a preheated tawa and keep the biryani on dum for 15 minutes on a medium flame.
12. Serve it hot.
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SIMPLE CHICKEN BIRYANI FOR BEGINNERS | CHICKEN BIRYANI RECIPE FOR BACHELORS
Simple Chicken Biryani for Beginners | Chicken Biryani Recipe for Bachelors | Simple Chicken Biryani for Bachelors | Chicken Biryani with Biryani Masala | Chicken Biryani | Chicken Biryani Recipe | How To Make Chicken Biryani | Easy Chicken Biryani Recipe
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Chicken Biryani:
- Chicken, large pieces with bones- 1 kg
- Basmati Rice- 700 gms (4 US cup measure)
For Cooking Chicken:
- Onions, sliced- 400 gms (around 5 medium sized onions)
- Ginger Garlic paste- 2 tbsp
- Tomatoes, sliced- 4 medium
- Green Chillies, slit- 6 numbers
- Coriander leaves, chopped- 1 cup
- Mint leaves, chopped- 1 cup
- Whisked curd/plain yogurt- 1 cup
- Ready made Biryani Masala- 5 tbsp
For Cooking Rice:
- Shahjeera (caraway seeds) - 1/2 tsp
- Green cardamom - 4
- Cloves - 4
- Cinnamon- 2 pieces
- Salt- 2 1/2 tablespoon
- Water to boil the rice- around 2.5 litres
- Mint leaves - around 10- 15 leaves
Preparation :
- Clean & wash the chicken pieces. Drain the water or pat dry.
- Slice the onions and tomatoes. Slit 6 green chillies
- Chop 1 cup coriander leaves and 1 cup mint
- Whisk the yogurt and set aside
- Wash & soak the Basmati Rice for 30 mins.
Process :
To cook the Chicken:
- Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
- Fry on high heat for around 12 mins till the onions are light brown.
- Add the ginger garlic paste and fry on low heat for 2 mins.
- Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
- Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
- Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the chicken in this recipe. Do check if the biryani masala you are using has salt in it.
- Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
- Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.
- Cook on low heat for 2 mins till oil separates.
- Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again.
- Dry up any excess water to get a thick gravy.
To cook the Rice:
- Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
- You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
- Once the water starts to boil or bubble, add Shah Jeera - 1/2 tsp, Green cardamom -4, Cloves - 4, Cinnamon- 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon)
- Stir it well to dissolve the salt completely . The water must be very salty.
- Once the water starts boiling, add the strained basmati rice & stir it well.
- Continue to boil it on high heat, stirring few times very gently to not break the rice.
- After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
Layering the rice and cooked chicken:
- Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
- Now spread the cooked chicken with gravy on top of the rice uniformly as shown in the video.
- Next, spread the balance rice as the top layer.
- Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
- Allow it to rest for around 20 mins.
- Once you open the lid, mix the chicken and rice evenly.
#chickenbiryani #simplechickenbiryani #easychickenbiryani #chickenbiryanirecipe #bachelorchickenbiryani #spiceeats #spiceeatsrecipes #spiceeatschicken
veg biryani in cooker | how to make vegetable biryani recipe in cooker
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veg biryani in cooker | how to make vegetable biryani recipe in cooker with detailed photo and video recipe. a simple and quick aromatic veg dum biryani recipe prepared in pressure cooker. it is a quick and ideal meal for lunch and dinner which can match restaurant style hyderabadi dum biryani recipe.
veg biryani in cooker | how to make vegetable biryani recipe in cooker with step by step photo and video recipe. traditionally the biryani recipes are prepared in big aluminum pot by layering the rice and biryani gravy. once it is layered, it then sealed tightly so that the aroma does not escape and is cooked in a low flame. however this a cheat or quick version to mix the rice and gravy and cook it in a pressure cooker.
BIRYANI RICE | PLAIN BIRYANI RICE | HOW TO MAKE BIRYANI RICE | BIRYANI RECIPE
Biryani Rice | Plain Biryani Rice | How to Make Biryani Rice | Biryani Recipe | Kuska Biryani | Kuska | Kuska Recipe | Plain Biryani Recipe | How to Make Biryani
Ingredients for Biryani Rice:
- Basmati Rice- 500 gms (or 3 US cup measure)
Whole Spices:
- Shahjeera- 3/4 tsp
- Green Cardamom- 5
- Cinnamon stick- 3
- Cloves- 5
- Mace (Javitri)- 1
- Star Anise- 2
- Bay Leaves-2
- Onions, sliced- 2 medium (150 gms)
- Green Chillies, slit- 3
- Ginger Garlic paste- 2 tsp
- Mint leaves- 3 tbsp & a handful for garnish later
- Biryani Masala- 1 tsp (ready made)
- Refined Oil- 4tbsp
- Ghee (Clarified Butter)- 2 tbsp
- Saffron strands soaked in warm milk
- Fried Cashew nuts- 10 whole (optional)
- Birista (Fried onions) - 2 tbsp
- Salt- 2 tsp
- Water- 750 ml
- Milk- 150 ml
- Total 900 ml
(Alternatively, you can add 3.5 US cup measure of water, and 1 US cup measure of milk.)
Preparation:
- Soak saffron strands in 4 tbsp warm milk for minimum 30 mins.
- Wash and soak the Basmati Rice for 30 mins.
- Fry whole cashew nuts in ghee till golden and set aside.
- Slice 2 medium onions and if using Birista, slice one more and fry in oil until golden.
- Set aside for use later.
Process:
- Heat oil and ghee in a heavy bottom pan.
- Add the whole spices, give a stir and when it splutters, add the sliced onions.
- Fry on medium heat for 10 mins till golden. Add the ginger garlic paste and fry on low heat for 2 mins.
- Add the Biryani Masala and mint leaves. Give a stir and add the water & milk.
- Add salt, give a stir and add the slit green chillies.
- Give a mix again and allow it to come to boil.
- Add the drained basmati rice and give a mix.
- Cook on high heat for 3 mins, reduce heat to low and close the lid.
- Continue to cook covered on low heat for 5 mins.
- Remove the lid and gently turn the rice.
- Drizzle saffron milk and ghee on top and garnish with fried cashew nuts, mint leaves.
- Cook covered on low heat for 5 mins, switch off heat and rest it for around 10 mins.
- Remove the lid and gently mix the rice.
- Garnish with fried onions on top to serve.
#biryanirice #plainbiryanirice #biryanirecipe #kuska #kuskabiryani #dumbiryani #spiceeats #spiceeatsrecipes #spiceeatsbiryani
HYDERABADI CHICKEN DUM BIRYANI RECIPE | HYDERABADI RESTAURANT STYLE CHICKEN BIRYANI
Hyderabadi Chicken Dum Biryani Recipe | Hyderabadi Restaurant Style Chicken Biryani | How To Make Chicken Biryani | Authentic Hyderabadi Chicken Biryani Recipe | Chicken Dum Biryani | Chicken Biryani Recipe | Hyderabadi Chicken Biryani | Spice Eats Chicken Biryani
Ingredients for Hyderabadi Chicken Biryani :
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken - 1 kg (large pieces with bones)
For marinating the Chicken :
- Red Chilli Powder - 5 tsp
- Coriander powder - 4 tsp
- Salt - 2 tsp
- Ginger garlic paste - 4 tbsp
- Green cardamom powder (only seeds & strained ) - 3/4 tsp
- Shah Jeera whole - 1 tsp
- Cloves ( Lavang) - 10 pcs
- Cinnamon ( Dalchini) - 8 nos
- Onions, fried crisp & crushed - 7-8 tbsp or 4 medium onions
- Coriander leaves, fine chopped - 1 cup
- Mint leaves (Pudina) , rough chopped - 1/2 cup
- Lemon juice- 1 lemon ( 3 tsp)
- Green chillies, crushed - 5 nos (2 tbsp)
- Beaten/ whisked curd - 300 ml
- Oil ( in which onion was fried), cooled - 1 cup
For cooking rice & Dum cooking :
- Basmati Rice - 750 gms
- Shah Jeera - 3/4 tsp
- Green cardamom - 4
- Cloves - 4
- Cinnamon- 2 pieces
- Salt- 2 1/2 tablespoons
- Saffron strands soaked in warm milk
- Water to boil the rice- around 2.5 litres
- Onions, sliced fine & fried crisp (birista) - 2 medium (4 tbsp)
- Mint leaves - around 10- 15 leaves
- Water to be taken out after boiling rice - 1/2 cup
- Ghee- 1 tbsp
- Foil to use for Dum cooking
Preparation :
- Clean & wash the chicken. Strain the water completely.
- Slice 4 medium onions & fry in oil till golden (birista). Remove & once cool, crush it with your hands.
- Reserve 1 cup of this oil that was used for frying the onions.
- Take out seeds from around 15 green cardamoms. Make a powder of it and strain it to give 3/4 tsp powder.
- Fine chop 1 cup coriander leaves, rough chop 1/2 cup mint leaves & roughly crush the 5 green chillies.
To marinate:
- Take the heavy bottom pan that will be used to cook the Biryani on DUM and add the chicken pieces. Now add all the items for the marinade. Mix well, cover & set it aside for 2 hrs.
One hour after marinating the chicken (or one hour before cooking the rice):-
- Take 1/2 cup of warm milk & soak few strands of saffron. Mix it with a spoon.
30 mins prior to cooking the rice:-
- Wash & soak the Basmati Rice for 30 mins.
- Slice 2 medium onions & fry in oil till golden (birista)
- Take out around 10-15 mint leaves.
Process:
- Take a heavy bottomed pan or hot pot & add around 2.5 litres of water to cook the rice . Place it on high heat to boil the water.
- You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
- While the water is coming to a boil, add 3/4 tsp Shah Jeera, 4 Green cardamom, 4 Cloves, 2 Cinnamon pieces.
- Add 2 1/2 tablespoon Salt
- Stir it well to dissolve the salt completely. The water must be very salty.
- Once the water is boiling add the strained basmati rice & stir it well.
- Continue to boil it on high heat, stirring few times very gently to not break the rice.
- Exactly after 5 minutes on high heat, start scooping out the half cooked rice with the slotted ladle & spread it on the arranged chicken in the heavy bottomed pan/ Lagan . Continue doing that till half of the rice is taken out.
- Now spread half of the birista & all of the mint leaves.
- Spread out the balance rice on top of the 1st layer of rice.
- Lastly take out 1/2 cup of the hot rice water & add 1 tbsp ghee in it. Mix it well & pour it uniformly on the rice.
- Now, seal the pan with foil to cover it completely . Fold it in & place the lid on top.
- Place this pan directly on heat for 10 mins on high heat. Place a bowl filled with water on top of this for weight.
- After 10 mins, take a heavy tawa & shift the pan onto the tawa to cook on DUM.
- Keep on high heat for 2mins & lower the flame to low & cook on DUM for 30 mins.
- Switch off heat and remove the tawa but not the bowl.
- Allow it to rest for an hour. After an hour remove the lid and the foil and give a gentle mix.
#hyderabadichickenbiryani #chickendumbiryani #hyderabadibiryani #chickenbiryani #dumbiryanirecipe #chickenbiryanirecipe #spiceeats #spiceeatsrecipes #spiceatschickenbiryani
Famous Karachi Biryani | Perfect Karachi Biryani Recipe ❤️
#karachibiryanirecipe #karachifood #biryani #biryanirecipe #beefbiryani #badekagosht #muttonbiryani #chickenbiryani
Serving: 7-8 person
Ingredients:-
???????? basically no onion used in this recipe, though you can use biryan( barista, fried onion )while assembling!????????
1 kg meat ( I'm using buffalo meat you may use any, like chicken, mutton or lamb )
1 tbsp ginger garlic paste
1 tsp salt
1 cup oil
1 tsp cumin seeds
10-12 pepper corn
5-6 cloves
2 inch cinnamon stick
1 black cardamom
1 star anise
4-5 green cardamom
2 bay leaves
2 tbsp ginger garlic paste
3-4 tomato paste ( 200 g )
½ cup curd
11-12 green chilli paste
1 tsp cumin powder
1 tsp crushed coriander seeds
⅓ turmeric powder
1 tsp chili powder
1 tsp crushed chilli
2 tbsp biryani masala powder or 1 tsp garam masala
¼ tsp food colour
4 potatoes
jhol:-
½ cup curd
6-7 green chilli
½ cup coriander leaves
3-4 small tomato cut into slices
1 tsp chat masala
½ tsp garam masala
rice:-
4 -5cup golden sella or basmati rice ( 800-1000 g ) ( I'm using 4 cup )
4 tbsp salt
1 tbsp oil
coriander leaves
food colour and Kewra water
Maggie Chicken Cube:
Dried Black Lemon:
Measuring Cups and Spoons:
Biryani Pot 8 liter:
Background for Photography:
Kitchen Weighing scale:
Shan biryani masala:
silicon food tong:
Background for Photography:
Panko breadcrumbs:
Background for Photography:
Dry fruits grater:
induction cooktop:
nutriblender:
Grill net :
Silicon Spatula:
masala box :
Whipping Cream:
Black diamond serving dish:
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