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Soak in the taste and aroma of the authentic royal delicacy with Datar\u2019s Chicken Biryani Spice Mix.<\/p>\n
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\n\n\tINGREDIENTS :<\/h2>\n<\/div>\n
INGREDIENTS :<\/h2>\n<\/div>\n<\/p>\nDatar Chicken Biryani Spice Mix: 50 grams
Chicken: 1 Kg
Basmati Rice: 700 grams
Garlic Paste: 2 tablespoons (30 grams)
Ginger Paste: 2 tablespoons (30 grams)
Ginger Paste: 2 tablespoons (30 grams)
Chopped Onion (Large): 2 (250 grams)
Coriander Leaves: 25 leaves
Mint Leaves (Pudina):10 leaves
Yoghurt: 150 grams
Ghee: 15 tablespoons (70 grams)
Saffron: 7-8 strands
Milk: 2 tablespoons<\/p>\n
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\n\n\n\tMETHOD OF PREPARATION :<\/h2>\n<\/div>\n<\/p>\n\n- Take 700 grams of Basmati rice and soak in water for one hour. Drain the water.<\/li>\n
- Add 1400 ml of freshwater and Datar Salt as per taste.<\/li>\n
- Cook rice till it is about \u00beth done (75%). Drain the excess water and keep it aside.<\/li>\n
- Mix the ginger garlic paste, Datar Salt and yoghurt marinade with the chicken pieces and keep it aside for 1 hour.<\/li>\n
- Heat half a cup (10 tablespoons) of ghee in a pan and add 50 grams of Datar Chicken Biryani Spice.<\/li>\n
- Add the chicken and fry for 15 seconds.<\/li>\n
- Add 600 ml of water and cook for 20 to 30 minutes till the chicken is tender. Add coriander and mint leaves.<\/li>\n
- Heat the ghee and fry the onion slices till they turn brown and crisp. Drain and keep aside.<\/li>\n
- Take 2 tablespoons of milk and add a few strands of saffron. Boil for 2 minutes and keep aside.<\/li>\n
- Heat 5 tablespoons of ghee in a pan. Add rice and fry for 15 seconds. Add the saffron with milk and mix well.<\/li>\n
- In a large vessel, put a layer of rice, sprinkle a few fried onion slices, and add a layer of chicken.<\/li>\n
- Repeat till all the rice and chicken pieces are over.<\/li>\n
- Seal the vessel with a plate and place the whole vessel over a pan and heat on a low flame for 15 to 20 minutes to serve hot.<\/li>\n<\/ul>\n
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Datar Chicken Biryani Spice Mix: 50 grams
Chicken: 1 Kg
Basmati Rice: 700 grams
Garlic Paste: 2 tablespoons (30 grams)
Ginger Paste: 2 tablespoons (30 grams)
Ginger Paste: 2 tablespoons (30 grams)
Chopped Onion (Large): 2 (250 grams)
Coriander Leaves: 25 leaves
Mint Leaves (Pudina):10 leaves
Yoghurt: 150 grams
Ghee: 15 tablespoons (70 grams)
Saffron: 7-8 strands
Milk: 2 tablespoons<\/p>\n
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\n
\n\n\tMETHOD OF PREPARATION :<\/h2>\n<\/div>\n
METHOD OF PREPARATION :<\/h2>\n<\/div>\n<\/p>\n\n- Take 700 grams of Basmati rice and soak in water for one hour. Drain the water.<\/li>\n
- Add 1400 ml of freshwater and Datar Salt as per taste.<\/li>\n
- Cook rice till it is about \u00beth done (75%). Drain the excess water and keep it aside.<\/li>\n
- Mix the ginger garlic paste, Datar Salt and yoghurt marinade with the chicken pieces and keep it aside for 1 hour.<\/li>\n
- Heat half a cup (10 tablespoons) of ghee in a pan and add 50 grams of Datar Chicken Biryani Spice.<\/li>\n
- Add the chicken and fry for 15 seconds.<\/li>\n
- Add 600 ml of water and cook for 20 to 30 minutes till the chicken is tender. Add coriander and mint leaves.<\/li>\n
- Heat the ghee and fry the onion slices till they turn brown and crisp. Drain and keep aside.<\/li>\n
- Take 2 tablespoons of milk and add a few strands of saffron. Boil for 2 minutes and keep aside.<\/li>\n
- Heat 5 tablespoons of ghee in a pan. Add rice and fry for 15 seconds. Add the saffron with milk and mix well.<\/li>\n
- In a large vessel, put a layer of rice, sprinkle a few fried onion slices, and add a layer of chicken.<\/li>\n
- Repeat till all the rice and chicken pieces are over.<\/li>\n
- Seal the vessel with a plate and place the whole vessel over a pan and heat on a low flame for 15 to 20 minutes to serve hot.<\/li>\n<\/ul>\n
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- \n
- Take 700 grams of Basmati rice and soak in water for one hour. Drain the water.<\/li>\n
- Add 1400 ml of freshwater and Datar Salt as per taste.<\/li>\n
- Cook rice till it is about \u00beth done (75%). Drain the excess water and keep it aside.<\/li>\n
- Mix the ginger garlic paste, Datar Salt and yoghurt marinade with the chicken pieces and keep it aside for 1 hour.<\/li>\n
- Heat half a cup (10 tablespoons) of ghee in a pan and add 50 grams of Datar Chicken Biryani Spice.<\/li>\n
- Add the chicken and fry for 15 seconds.<\/li>\n
- Add 600 ml of water and cook for 20 to 30 minutes till the chicken is tender. Add coriander and mint leaves.<\/li>\n
- Heat the ghee and fry the onion slices till they turn brown and crisp. Drain and keep aside.<\/li>\n
- Take 2 tablespoons of milk and add a few strands of saffron. Boil for 2 minutes and keep aside.<\/li>\n
- Heat 5 tablespoons of ghee in a pan. Add rice and fry for 15 seconds. Add the saffron with milk and mix well.<\/li>\n
- In a large vessel, put a layer of rice, sprinkle a few fried onion slices, and add a layer of chicken.<\/li>\n
- Repeat till all the rice and chicken pieces are over.<\/li>\n
- Seal the vessel with a plate and place the whole vessel over a pan and heat on a low flame for 15 to 20 minutes to serve hot.<\/li>\n<\/ul>\n
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![\"\"](\"https:\/\/datarspices.ae\/wp-content\/uploads\/2019\/11\/DATAR-CHICKEN-BIRYANI-SPICY-MASALA.jpg\")
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