The Most Popular Meghana Style Boneless Chicken Biryani | Chicken Biryani | Cookd

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Dropping the most iconic and legendary Chicken Biryani recipe today!

You’re seriously missing out, if you don’t make this popular Meghana Style Boneless Chicken Biryani this weekend!

Find the recipe here 👉https://cookdtv.com/recipe-detail/meg...



Meghana Style Boneless Chicken Biryani Recipe:
Chicken Marination:
Chicken (Boneless Cubes) - 500 grams
Salt - 1 tsp
Turmeric Powder - ¼ tsp
Red Chilli Powder - 2 tsp
Garam Masala Powder - 2 tsp
Ginger Garlic Paste - 2 tbsp
Green Chilli Sauce - 3 tbsp
Egg - 1 no
Cornflour - 3 tbsp

To cook the rice:
Basmati Rice - 2 ½ Cups (500 grams)
Ghee - 2 tbsp
Bay Leaves - 2 nos
Clove - 5 nos
Green Cardamom - 4 nos
Black Cardamom - 2 nos
Ginger Garlic Paste - 1 tbsp
Green Chilli (slit) - 4 nos
Turmeric Powder - ¼ tsp
Coriander Leaves (chopped) - ¼ Cup
Mint Leaves - ¼ Cup
Curd (beaten) - ¼ Cup
Salt - 2 tsp
Water - 4 Cups

For the Masala:
Oil - 6 tbsp
Onion (finely chopped) - 1 Cup
Green Chilli (slit) - 3 nos
Ginger Garlic Paste - 2 tbsp
Kashmiri Chilli Powder - 2 tsp
Turmeric Powder - ¼ tsp
Garam Masala Powder - 1 tsp
Salt - ½ tsp
Mint Leaves (finely chopped) - ½ Cup
Coriander Leaves (finely chopped) - ½ Cup
Fresh Tomato Puree - From 2 tomatoes
Water - ½ Cup
Fresh Cream - 3 tbsp

Cooking Instructions:
1. Wash the Basmati rice 3 times and soak for 30 minutes.
Cooking the Masala
1. Marinate the boneless chicken pieces with all the ingredients for the marination.
2. Heat oil in a pot and fry the chicken pieces for 5 minutes on high heat. Remove from the pot and set aside.
3. In the same oil, add onion and green chilli. Saute for 2 minutes.
4. Add ginger garlic paste, Kashmiri chilli powder, turmeric powder, garam masala powder, salt, mint leaves and coriander leaves. Saute for 2 minutes.
5. Add the tomato puree and mix. Add water and cook on medium heat for 5 minutes.
6. Add the fried chicken and mix. Stir in the fresh cream, close the lid and remove from the heat.

Cooking the Rice
1. Heat ghee in the pan. Add whole spices followed by green chilli, ginger garlic paste, turmeric powder, mint and coriander leaves. Mix to combine.
2. Add curd, water and salt. Cover and bring the water to a boil.
3. Drain the soaked rice and add it to the water.
4. Cook until the rice level rises and is almost visible from the top. Turn the heat to low, cover and cook for 12 minutes.
5. Fluff up the rice gently.

Serving the Biryani
1. To serve the biryani, add the rice to the bottom of a bowl. Add some of the chicken masala on top. Garnish with chopped mint & coriander leaves, and serve.

Cooking Tips:
1. This style of biryani is usually not kept on dum. Instead, the rice and meat come together only while serving.

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