SPECIAL DEGI CHICKEN BIRYANI

DEGI CHICKEN BIRYANI
💛😋💛

A rich and aromatic Daigi Chicken Biryani made with tender chicken and perfectly cooked basmati rice.
Layered with fresh herbs, spices, and vibrant food color for that classic daigi look.Chicken is full of flavor and the rice absorbs all the delicious masala.
Every bite is fragrant, juicy and deeply satisfying.A perfect biryani for family meals or special days...!!

INGREDIENTS

● CHICKEN GRAVY

1 whole chicken, cut into pieces

1 cup yogurt

4 onions, sliced

3 tomatoes, chopped

5–6 green chilies

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp garam masala powder

1 tsp zeera (cumin) powder

2 tbsp biryani masala

Salt to taste

Ginger garlic paste 2 tbsp

Kewra essence 2 tbsp

● RICE :

8 cups basmati rice (washed and soaked for 30 minutes)

2 black cardamom pods

1 cinnamon stick

2 bay leaves

10 whole black pepper

6 cloves

Salt as needed

● FOR COLORING :

1 tbsp orange food color

1/2 cup water

RECIPE :

■ PREPARE CHICKEN :

Fry the onions until golden.

Add ginger-garlic paste, chicken, and green chilies.

Saute chicken until it turns white.

Add tomatoes, red chili powder, garam masala, cumin powder, coriander powder, and biryani masala.

Add the yogurt and mix well.

Add 1 cup water, cover and cook until the chicken is done and the oil separates.

Remove half of the oil from the gravy and keep it aside.


■ PREPARE RICE :

In a pot, boil water with salt and whole garam masala (black cardamom, cinnamon, bay leaves, cloves, black pepper).

Add soaked rice (without the soaking water).

Cook until the rice is boiled.

Strain and set aside.

Tip: Start cooking the rice once the chicken is ready.


■ PREPARE FOOD COLOR :

Add 1 tbsp orange food color to 1/2 cup water and mix well.

Food color is ready, set aside.

■ LAYERING :

Spread all the prepared chicken gravy in the pot.

Add 1 tbsp biryani masala, chopped coriander leaves, mint leaves, and 4–5 green chilies.

Spread all the boiled rice on top.

Pour the reserved oil from the chicken, the prepared food color, and 2 tbsp kewra water over the rice.

Cover and cook on dum: 5 minutes on high flame, then 5 minutes on low flame.

Gently mix everything together before serving.

Serve with raita or salad...

ENJOY

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