vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Mint & Coriander Leaves Chicken Biryani

RIDGE GOURD SHRIMP PULAO

Ridge Gourd Shrimp Pulao

Ridge gourd combined with shrimp to make this delicious pulao. A very rare combination....

Coconut Rice

Coconut Rice

Coconut Rice is a traditional rice preparation of south India. Cooked steamed rice added ...

QASAR E QUBOOLI

Qasar E Qubooli

This is a vegetarian recipe where rice along with chana dal is stuffed in pumpkin and ste...

Gongura Mutton Biryani

Gongura Mutton Biryani

Mutton with sorrel leaves is all time favorite mutton dish. Gongura is very rich in iron,...

Barvan Dum Aloo

Barvan Dum Aloo

Barvan dum aloo is an exotic north Indian dish. An amazing dish made of a mixture of dry ...

PEANUT OMELETTE WITH CORN FRIED RICE

Peanut Omelette With Corn Fried Rice

This is a simple breakfast recipe prepared with leftover rice....

Mint & Coriander Leaves Chicken Biryani Recipe, How To Make Mint & Coriander Leaves Chicken Biryani Recipe

Chicken Biryani flavored with mint and coriander leaves will always delight every age group taste buds. Having biryani itself changes the atmosphere to a party mood.

Brine the chicken in salt water overnight for more juicy chicken.

Read More..

About Recipe

How to make Mint & Coriander Leaves Chicken Biryani

(4 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
18 mins		 Total time
28 mins
Mint & Coriander Leaves Chicken Biryani
Author : Vahchef
Main Ingredient : Chicken
 Servings : 4 persons
Published date : December 15, 2018


Ingredients used in Mint & Coriander Leaves Chicken Biryani
• Coriander leaves (chopped) - 1 bunch.
• Mint leaves (chopped) - 1 bunch.
• Chicken pieces - 500 grams.
• Red chilli powder - 1 tea spoon.
• Garam masala powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Ghee - 1 tea spoon.
• Whole garam masala spices - 2 as required.
• Cashew nuts - 8 numbers.
• Curd - 1 cup.
• Salt - to taste.
• Lemon juice - 1 tablespoon.
• Brown onions - 1/4 cups.
• Boiled basmati rice - 1 cup.
• Saffron water - 1 tea spoon.
• Oil - as required.
Method:
  • Grind coriander leaves and mint leaves byadding little salt and oil to a fine paste.
  • Marinate chicken pieces with the prepared paste, also add red chili powder, garam masala powder, cumin powder, coriander powder, turmeric powder, ginger garlic paste and allow the chicken to rest in the refrigerator for 3-4 hours.
  • Heat ghee in a pan, add whole garam masala spices, cashew nuts, saute it, add marinated chicken and cook it.
  • Now add brown onions, slitted green chilies, a mixture of curd combined with salt & lemon juice, cooked basmati rice and mix well.
  • Sprinkle few more brown onions on top along with saffron water and cook with a closed lid on high flame for about 5 minutes then reduce to medium flame and cook for 10 more minutes.
  • Now reduce the flame to slow cook for 15 minutesmore.

DeliciousMint & Coriander Leaves Chicken Biryani is now ready to serve.





Cooking with images





Articles


Brine the chicken in salt water overnight for more juicy chicken.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter