Sandhyas Kitchen's video: Chicken Biryani for Beginners Easy Chicken Biryani at home How to make Biryani at home

Ingredients Required: Oil, 1 or 2 Tbsp (You can add/substitute with ghee) Ginger Garlic paste, 2 Tbsp (OR) freshly grated ginger and minced garlic Salt, as per taste Red Chili Powder (OR) Cayenne Pepper, 2 Tbsp (SKIP if you dont want Biryani to be spicy) Coriander Powder, 1 Tbsp Garam Masala Powder, 1 Tbsp Turmeric, a pinch Green Chilies, slit 4 (SKIP if you dont want Biryani to be spicy) Yogurt, 1 cup Bunch of Cilantro Leaves, chopped (Garnish, can be skipped) Bunch of Mint Leaves, chopped (Garnish, can be skipped) Fried Onions, 1 cup (Garnish, can be skipped) Chicken, cut in medium pieces, 3 lbs. (You can also use leg quarters or drumsticks) Basmati Rice, 3 cups washed and soaked in water for 30 mins. **** Steps: 1. In a large mixing bowl, add the chicken. Then add oil, ginger garlic paste, salt, red chili powder, coriander powder, garam masala powder, Turmeric powder, Green Chilies and Yogurt. Add some mint leaves, cilantro leaves and some fried onions. Mix well. 2.After everything is mixed well, add lime. 3.In a large wide utensil, spread the chicken into an even layer. Cook on low flame. Close with a lid. 4.Parallely boil water in another utensil. Add some salt and some oil.Add your basmati rice into this utensil 5.Cook your rice till its 50% done. You will see the rice come to a boil and come to the surface. Drain the rice. 6.Take your parboiled rice and layer it over your chicken. Add rest of the cilantro and mint leaves. Add the rest of the fried onions. 7.Close with a lid. Ideally to acheive 'dumm'/pressure the vessel should be sealed. I used a dumbell as a weight to weigh the lid down. You can use any weight of your choice, but be careful that it doesnt topple over or is affected by the heat. 8.Let this cook for 15 to 20 minutes. Note that cooking times will vary based on quantities of chicken and rice. So you will have to use your judgement.Take a fork and test the tenderness of the chicken.Stop cooking when you think the chicken is well cooked and meat falls of the bone. 9.Turn of the stove. Serve alongside salad/salan and raita! ***** Serves 4 (reasonable) adults.  **** Raita ingredients: (great condiment for moderating heat) Yogurt 1 cup Grated carrots/Onions/green chilies/tomatoes Salt/Black salt, as per taste. **** ****** To check out all the equipment I use in my kitchen check out my Amazon store: https://www.amazon.com/shop/sandhyaskitchen ****** About Chicken Biryani: ***** Chicken Biryani is a layered Chicken and Rice dish. Some say Chicken Biryani came to India from Persia. Etymologists say biryani must have Iranian roots, as the Persian word 'Beryan' means to 'to fry'. Some say it was invented in India by soldiers of the Indian Kings who needed something that could be made in a single pot. Some say it was invented by construction workers in the kingdom of Awadh. Despite all of these conflicting origin stories, everyone agrees Biryani is awesome. All over India, people make different kinds of biryanis based on their preferred cooking techniques and different spices available to them. Most Indian people use either chicken or goat meat to make Biryani. Some people claim biryani can also be made using vegetables, but when those people arent around the rest of the population shake their heads collectively in a solemn manner. Arguably, the most popular style of Biryani is the Hyderabadi Dumm Biryani. When the mughal empire deteriorated, chefs from the northern kingdom of Awadh found work in the southern princely states of Hyderabad. This biryani style evolved into the Hyderabadi Dumm biryani. The word 'Dumm' means 'Pressure'. Chicken is cooked in one pot and rice in another pot. Once the rice is 50% done, the rice is layered over the chicken and the pot is sealed. Back when they didnt have pressure cookers, biryani chefs created pressure by 'sealing' the dish with dough and by putting hot coals on the lid of the biryani pot. ***** Wine Pair: Pinot Noir. *****  **************************************************************** The Instant Pot Model(7-1 6Qt) that I use: https://amzn.to/2qCixpS The Instant Pot Mitts that I recommend http://amzn.to/2DAQUC3 The Instant Pot Glass Lid(7-1 6Qt) that I recommend: https://amzn.to/2T3ZJN6 *****************************************************************