Again looking for inspiration recipes casserole chicken biryani that are delicious? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious casserole chicken biryani should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of casserole chicken biryani, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare casserole chicken biryani delicious wherever you are, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required for make

1. Prepare 2 cups basmati rice (soaked in water)
2. Take 1 bowl chopped onion birista
3. Use Bunch whole garam masala (1 cinnamon stick, 3-5 cloves, 3-4 cardamoms)
4. Take 5 boiled eggs
5. Prepare 3 potatoes (cut in halves)
6. Use 1 pack biryani masala
7. Take 2 large tbsp ginger-garlic paste
8. Prepare 1 tbsp red chilli powder
9. Prepare 2 large tbsp plain yoghurt
10. Prepare 200 gm chicken
11. Prepare 2-3 drops kewra water
12. Prepare 2-3 drops rose water
13. Prepare Pinch saffron in milk
14. Prepare 3-4 stick coriander leaf
15. Use 1 sheet aluminium foil

Crumble the saffron into the warm milk and set. Chicken breasts are marinated in a creamy mix of yogurt, garlic, ginger, garam masala, and turmeric, then served over cinnamon- and cardamom-flavored rice. Take the same skillet you used to cook the onions, and add a few tablespoons of additional oil, bringing it to a medium-high heat. Toss in two cloves, and the bay leaves, and let the sizzle for a minute.

How to make Casserole chicken biryani:

1. For the chicken prep: marinade with yoghurt, ginger-garlic paste and biryani masala/garam masala store overnight.
2. Fry the onion/potatoes deep in hot oil and keep aside
3. Boil the rice with salt and some cardamoms until its cooked 90percent
4. Cook the chicken mixture until its soft and edible. For layering the biryani spread ghee in casserole with 1st layer of chicken then rice and onion and coriander and eggs and potatoes. Fill in rose/kewra water and saffron milk
5. Bake at 350 deg f for half an hour covering casserole with aluminium foil
6. Done and ready to serve!

Next toss in the additional garlic and ginger paste, giving a quick stir. This is layered on top of the rice and gets topped with more rice. Covered and baked until warm, the dish comes out fully infused with flavor. Warm, comforting, and so satisfying that we often eat it straight from the baking dish by the spoonful. Add onion and some salt and pepper.

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