Chicken shouldn't marinate more than a few hours, as the acid and salt will begin to cook and break down the flesh. https://www.youtube.com/watch?v=RG9JloCcHck, https://www.youtube.com/watch?v=iJUdcbCoIcA, https://www.youtube.com/watch?v=7HI1D6sti3g, चिकन बिरयानी बनाएँ (chicken biryani recipe in hindi), consider supporting our work with a contribution to wikiHow. 1. Add comma separated list of ingredients to include in recipe. Absolutely delicious! I can imagine how the ecosystem should, "I didn't know it was such a long process, but it sure sounds very nice, looking forward to making it", "Really enjoy the taste, very nice. Try spreading some tomato sauce after cooking the rice. Finally, cook the biryani for 5-10 minutes over high heat before serving. The rice should break apart into pieces, but still have a hard texture to it. Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Nutrient information is not available for all ingredients. ", "I love the pictorial demonstration of chicken biryani, it was so very helpful. Add the chicken pieces and toss together, ensuring the chicken … Cooking in steam takes much time and uses too much fuel. Add your onions to the oil. it was perfect. Wow!! Hint on how to make it not take so long...measure out all of your spices and ingredients prior to cooking. wikiHow is where trusted research and expert knowledge come together. Please consider making a contribution to wikiHow today. I cut it down to four servings and still had too much food. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. (Alternatively, the chicken can be marinated for up to 2 days covered with plastic wrap in the refrigerator.) If the flame is very high the onions will burn on the outside and remain watery on the inside. Make sure your hands are damp with water while doing this so the dough doesn't stick to your skin. Place the onions on a plate with a paper towel on it, to absorb the rest of the excess oil. Ghee will provide an added and authentic flavour for briyani. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/ab\/Make-a-Chicken-Biryani-Step-1-Version-3.jpg\/v4-460px-Make-a-Chicken-Biryani-Step-1-Version-3.jpg","bigUrl":"\/images\/thumb\/a\/ab\/Make-a-Chicken-Biryani-Step-1-Version-3.jpg\/aid478005-v4-728px-Make-a-Chicken-Biryani-Step-1-Version-3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"