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So that you is likely to be getting ready Restaurant Style Chicken Biryani recipes for your family but this ideas may be useful.
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We hope you got benefit from reading it, now let’s go back to restaurant style chicken biryani recipe. To make restaurant style chicken biryani you need 23 ingredients and 22 steps. Here is how you achieve it.

The ingredients needed to cook Restaurant Style Chicken Biryani:

1. Use Spice powder***
2. Take Dagad phool
3. Get 1/2 tsp Pepper
4. Get 3 Biryani leaf
5. Use 2 inch Cinammon pc
6. Prepare 5 Cloves
7. Provide 1 Star anise
8. Take 1 tbsp zeera Shahi
9. Get 2 cardamom Black
10. Provide two small pcs Mace
11. Get Make a fine powder of all the above ingredients.
12. Use 1 pounds Chicken
13. Use 1 cup Curd
14. Use to taste Salt
15. You need 1/4 cup Oil
16. Prepare Spices powder ***
17. Provide 2 tbsp Coriander powder
18. Use 1 tbsp Cumin powder
19. You need 1 tbsp chilly Red powder
20. You need 1/2 tsp Turmeric powder
21. Use 1/2 cup Coriander leaves chopped
22. Provide 1/4 cup Mint leaves chopped
23. Get Lemon juice (half lemon)

Steps to make Restaurant Style Chicken Biryani:

1. Fried onions 2
2. (keep some for later use)
3. Marinate over night
4. Other ingredients:-
5. Safforn few strands
6. 4 tbsp of warm milk
7. Rose water 1 tbsp
8. Wheat flour
9. Water
10. Make soft dough with wheat flour and water.
11. Soak safforn in warm milk.
12. Soak basmati rice 2 big glasses for one hour.
13. After one hour boil water in a heavy bottom pan.Add 2 tbsp of oil, 1 tbsp of Shahi zeera and bay leaf (2)
14. Add enough salt in the water. The water should be salty.
15. In a thick bottom vessel take the marinate chicken and press it firmly to the bottom of the vessel.
16. Once water boils add the soaked rice. Cook till the rice is half done. Take the rice from the water and spread it on the chicken.
17. Sprinkle safforn soaked milk and rose water on the rice.
18. Spread fried onions.
19. Seal the vessel with dough. And place another bowl with water on top of this bowl.
20. Cook on high flame for 5 minutes and reduce the flame to medium and cook for 30 minutes.
21. Check if the steam is coming out. The steam should not escape. The raw chicken will get cooked in the dum.
22. Half an later switch off the flame and let it rest for another 10-15 minutes. Serve hot with mirchi ka salan and raita.

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