Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional Cuisine, with Chicken Kebab Biryani, today’s special recipe.
When it’s time you feel bored about your usual recipes, either in your kitchen or at the restaurants, then it’s time you must taste a change from your usual menu. We, the Hotspot Kitchen, bring you the Mughal Cuisine in a fabulous and trending dish, the Chicken Kebab Biryani, which you never will feel bored or tedious about, but you always enjoy whenever you taste the flavour. Our Hotspot Kitchen family may relish the Mughal Cuisine with Chicken Kebab Biryani, to the extent that they forget their worries of usual menus. Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional Cuisines with Chicken Kebab Biryani, today’s special recipe.
Clean and prepare the chicken pieces to marinate for Chicken Kebab Biryani. Take a bowl and add corn flour, rice flour, Kashmiri red chilli powder, garam masala, turmeric powder, ginger-garlic paste, curd ½ cup, and salt for taste; stir the ingredients well; add the cleaned chicken pieces to the marinate mixture; let it be marinated for ½ hour.
To a bowl of water, add cardamom, cinnamon, cloves, star anise, a handful of diced mint leaves, salt for taste, and a teaspoon of oil; let it boil. Add saffron food colour for a nice texture.
When the water attains boiling stage, add the soaked basmati rice and let it cook. The basmati rice should be cooked until 60%. Remember, the water should be in excess, because we have to extract the starch from the boiled rice.
Heat oil in a pan; add the marinated chicken pieces and fry them well.
To a pan, add 3 teaspoon oil. To the hot oil, add cardamom, fennel seeds, cinnamon, cloves, and star anise.
When the added ingredients have been fried, add the chopped onion and sauté till they turn brownish.
Add two teaspoons of ginger-garlic paste, green chilli, a handful of diced mint and coriander leaves.
Then, add Kashmiri red chilli powder, coriander powder, garam masala powder, and 2 teaspoons of curd.
Then add chopped tomato. Add a glass of starch extract from the cooked basmati rice. Add salt for taste.
Turn down the stove to sim, and to the mixture add the rice layer by layer, and in-between the layers add the fried Chicken Kebab pieces.
Add the lemon juice and saffron for food colour; add diced coriander leaves and 2 teaspoons ghee.
Cover the rice with banana leaves or aluminum foil, as per availability. Cover the utensil with lid and let it under dum for 20 minutes in low flame.
Now, the delightful flavour of Chicken Kebab Biryani is ready to be served, which breaks down your boredom.