Preparation of Chicken Korma for Biryani

In a pan, add oil and heat it up.

Then add sliced onion, stir the pan.

At the same time, add whole garam masala (Black pepper, cloves, bay leaves, green cardamom, cumin seeds).

As the onion gets brown.

Then add chicken on high temperature and cook for about 5 minutes until the chicken color changes.

Add Ginger garlic paste.

Also, add spices ( red chili powder, turmeric powder, coriander powder).

Cook the spices for 5 minutes.

Add yogurt and stir the pan until the yogurt mixes with curry and turn into gravy form.

As the oil comes up over the surface of the pan then add tomatoes.

Mix it well and add water (300 ml).

Cover the pan and cook for about 30 minutes.

Take Basmati rice in a bowl and add wash it with tap water.

Add water in the bowl to soak the rice for 15 minutes. Do this step.

Preparation of Rice

In a different pan, add 2-liter water.

And also add some whole garam masala (cumin seeds, bay leaves, cloves, cinnamon sticks).

Cook the water for 15 – 30 minutes to make it aromatic.

Add rice and cook for 7-8 minutes until the rice becomes soft.

Make sure to cook rice (80%) rest will be done on ‘Dum’ step.

Drain the water using stainer and keep the rice in the pan.

Biryani Layering Process

Take a pan and add the half section of rice in the pan.

And pour curry over the rice.

Then place the remaining rice over the curry as a next layer.

Sprinkle crispy biryani recipe over the rice.

In a small bowl, add milk, biryani food color (yellow) and mix it well.

Pour the mixture over the biryani to make the dual texture of rice.

Add few drops of biryani essence.

Add green masala (green peppers, mint and fresh coriander).

‘Dum’ Step of Biryani

Fully cover the biryani for 25 minutes.

Initially turn the flame high for 5 minutes.

Then slow down the flame and turn to a minimum to produce steam in biryani.

After 25 minutes, biryani will be ready to serve.