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Chatpati chicken biryani

chicken biryani recipe|| chatpati chicken Chicken Biryani #chicken #chickenrecipe #chickenbiryani #bawarchichickenbiryani #chickendinner #chickenbiryanirecipe#biryani #bhatiyarastyle #spicybiryani #spicyfood #biryanitime chicken biryani recipe chatpati chicken biryani recipe chicken biryani easy chicken biryani chicken biryani instant pot pot chicken biryani Hyderabadi biryani Hyderabadi chicken biryani chicken dum biryani chicken biryani kaise banaye Hindi chicken biryani recipe in Telugu chicken biryani recipe in English chicken biryani recipe in kannada restaurant style chicken biryani dhaba style chicken biryani chicken biryani in pressure cooker Hyderabadi style chicken biryani Ingredients: 750g basmati rice 1 kg chicken, cut into pieces 5 onions, thinly sliced 1/ 250 cup plain yogurt 2 tablespoons ginger-garlic paste 2 green chilies, slit 1/2 cup chopped coriander leaves 1/2 cup chopped mint leaves 2 teaspoons biryani masala powder 1/2 teaspoon turmeric powder 2teaspoon red chili powder 4 cups water 4 tablespoons vegetable oil or ghee Salt to taste one spoon kashmiri lal mirch garam masala laung dhalchini ilaichi shahzeera zeera dhaniya zeera powder food colour maze badi ilaichi sabit dhaniya Instructions: 1. Wash the rice and soak it in water for 30 minutes. Drain and set aside. 2. In a large, heavy-bottomed pot, heat the oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for garnish. 3. To the remaining onions in the pot, add the ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears. 4. Add the chicken pieces and cook until they turn white on all sides. 5. Add the chopped tomatoes, turmeric powder, red chili powder, and biryani masala powder. Cook until the tomatoes are soft and the oil separates from the mixture. 6. Reduce the heat to low, and add the yogurt, stirring continuously until it's well combined with the chicken mixture. Cook for a few minutes until the chicken is partially cooked. 7. Add half of the chopped coriander and mint leaves. Mix well. 8. Layer the soaked and drained rice on top of the chicken mixture in the pot. Spread it evenly. 9. Pour the water over the rice. Add salt to taste. 10. Sprinkle the remaining coriander and mint leaves on top. Also, add the fried onions you set aside earlier. 11. Cover the pot with a tight-fitting lid and simmer on low heat for about 20-25 minutes, or until the rice is cooked and the chicken is tender. You can also place a heavy object on the lid to seal it tightly, creating a "dum." 12. Once done, gently fluff the biryani with a fork and serve hot with raita or salad. Enjoy your homemade Chicken Biryani