Street style Biryani. #Paneer Biryani #Street Style #Cottage Cheese Biryani Detailed Recipe @ http Paneer Masala Recipe - Dhaba Style Panner Dish Welcome to Biryani Street - the newest addition to Dubai's vibrant food arena. Bohri Chicken Biryani Recipe - Street Style Bohri EID Biryani - बोरी चिकन ईद बिरयानी.

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Ingredients of Street style Biryani

Prepare 600 gm of basmati rice.
Prepare 1 kilograms of chicken thighs.
It's 4 tbsp of mint leaves.
You need 2 teaspoon of coriander powder.
It's 1 tablespoon of ginger paste.
You need 2 tbsp of salt.
It's 1 tablespoon of garlic paste.
It's 4 of green chilli.
Prepare 2 tablespoon of tomato puree.
Prepare 300 gm of tomato.
Prepare 400 gm of onion.
It's 2 teaspoon of cumin seeds.
Prepare 8 of green cardamom.
Prepare 6 tablespoon of refined oil 1 tablespoon milk.
Prepare 8 of green cardamom.
Prepare 6 tablespoon of refined oil.
Prepare 1 tablespoon of milk.
You need of For Marination.
Prepare 1/2 teaspoon of chilli powder.
You need 1 teaspoon of powdered.
You need 6 tablespoon of plain greek yogurt.

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Street style Biryani instructions

To prepare this mouth-watering biryani recipe, you have to marinate the chicken. For the same, take a large bowl and add Greek yoghurt in it along with turmeric, chilli powder along with salt as per your taste in a small bowl. Mix well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk to make saffron milk and keep aside..
In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes. Once done, immediately add the sliced onion and fry for 2-3 minutes straight. Make sure you don't burn it, so when the onion starts to get brown in colour, add tomatoes and tomato puree and fry for another 5 minutes..
In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes. Once done, immediately add the sliced onion and fry for 2-3 minutes straight. Make sure you don't burn it, so when the onion starts to get brown in colour, add tomatoes and tomato puree and fry for another 5 minutes..
Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water, if you find the consistency too thick..
Once done, turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required. Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves. Put the remaining rice over this layer and garnish with the same mentioned four ingredients.
Lastly, cover the lid, turn the flame to low medium and let the rice cook for about 5 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita or any chutney of your choice..

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