Ulavacharu Chicken Biryani restaurant style recipe

Making Biryani Masala

1. heat a pan, add cardamom, cloves, cinnamon sticks, mace, Marathi moggu, star anise, nutmeg, fennel seeds, shahi jeera, biryani ka phool and roast them for 2 minutes on slow heat.
2. turn off the heat and make them into powder.

Marinating the Chicken

1. take a large mixing bowl, add turmeric powder, red chili powder, salt, biryani masala and mix well.
2. add yogurt, oil, ghee and mix again.
3. add chopped green chilies, coriander, mint leaves, fried onions and squeeze out the lemon juice.
4. put the chicken pieces in the marinade and.mix well.
5. leave the marinade for 1 hour.

Soaking the Rice

1. take 600 grams of rice in a bowl.
2. add water and soak for 30 minutes.
3. rinse for 2-3 times before use.

Cooking the Chicken Marinade

1. grease the Biryani pot with 1 tbsp of oil and transfer the chicken marinade into it.
2. cover the pot with an aluminium foil, put the lid on and cook for 15 minutes on high heat.
3. turn the heat to simmer after cooking for 15 minutes.

*COOK THE CHICKEN MARINADE AND RICE SIMULTANEOUSLY*

Cooking Rice

1. take 3 liters of water in a vessel.
2. add whole garam masala spices, mint leaves, salt, oil and bring the water to a boil.
3. when the water starts to boil, add the soaked rice.
4. water stops to boil after adding the rice.so bring it to boil again.
5. cook the rice for 3 minutes from the boiling point and turn off the heat.
6. strain out the water immediately and keep the rice aside.

Assembling

1. remove the aluminium foil on the biryani pot and add Ulavacharu/kollu rasam.
2. mix well and cook for 5 minutes on low heat.
3. add half of the rice as a layer, add mint leaves and fried onions.
4. add the remaining rice and spread it evenly.
5. top it with mint leaves and fried onions.

Cooking

1. cover the pot with aluminium foil and put the lid on and cook on low heat for 15 minutes.

2. turn off the heat and let it rest for 15-30 minutes and serve.