Kashmiri Biryani Recipe

This Kashmiri Biryani recipe is indeed a different one compared to my usual biryani recipe. In Kashmiri biryani, they add fruits, nuts and milk to make it rich and divine. I am truly blown away by the taste of this biryani, it has a very mild flavor yet scrumptious. Try this Kashmiri Biryani Recipe, hope you’ll love it.

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[one_fourth]Prep Time: 1 hour[/one_fourth] [one_fourth]Cook Time: 1 hour[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

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[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

• 500 gm  chicken
• 1/2 kg  basmati rice
• 1 cup yogurt
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/4 tsp turmeric powder
• 1/4 tsp saffron
• 2 bay leaf
• 3 cardamoms
• 1 cinnamon stick
• 4 cloves
• 10 cashew nuts
• 1/4 cup coriander leaves, finely chopped
• 1/4 cup mint leaves,finely chopped
• salt to taste
• 1/4 cup ghee

[/tab] [tab]Yield: 4 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Marinate the chicken with curd, red chilli powder,coriander powder, turmeric powder and salt for 1hour.

Step 2

Cook the basmati rice with salt, till half done and drain the water and keep it aside.

Step 3

Soak the saffron strands in1 tbsp warm milk and keep it aside.

Step 4

Take a pan and heat with ghee.

Step 5

Add cashew nuts, bay leaf, cardamom, cinnamon and cloves; Saute for few minutes.

Step 6

Then add marinated chicken pieces and garam masala. Mix well and fry well till the yogurt is absorbed.

Step 7

Add enough water and cook till the chicken pieces are tender.

Step 8

Now divide the cooked rice into two portions. Mix saffron milk with one portion of rice.

Step 9

Add half of the chicken gravy to it.

Step 10

Sprinkle half of the mint and coriander leaves.

Step 11

Cover with cooked basmati rice and remaining chicken gravy and remaining coriander and mint leaves.

Step 12

Now cover with a lid and cook on low flame for 30
minutes. Then Remove from the heat. Kashmir Chicken Biryani is ready to eat.

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• Serve with pickle or raita.

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If you like this Kashmiri Biryani recipe and make it then let me know your feedback by commenting below.