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Hyderabadi Chicken Biryani ASMR Cooking || #shorts #chicken #food #cooking #nonveg #indianasmrworld



Ingredients:
For chicken Marination:
Chicken – 750 gm
Prepared Biryani Masala – 3 spoons
Ginger garlic paste- 2 spoons
Curd – 1 cup
Salt – 1 spoon
Turmeric powder – Ā½ spoon
Fried onion – 1 cup
Mint leaves – some
Coriander leaves – some
Oil – Ā½ cup

For Biryani Masala:
Coriander seeds – 2 spoon
Cumin seeds – 1 spoons
Green cardamom – 5-6
Cloves – 7-8
Black peppercorns- 10- 12
Star Anise – 1
Black cardamom -1
Caraway seeds – Ā½ spoon
Dry red chilies – 4-5
Bay leaf – 2
Cinnamon stick – 1 inch

For Rice:
Biryani Rice – 1 kg
Caraway seeds – Ā½ spoon
Green cardamom -3-4
Cloves – 4-5
Star Anise -1
Cinnamon stick- 1 inch
Black peppercorns – 10-12
Bay leaf – 2
Mint leaves- some
Coriander leaves – some
Green chilies -2-3

For garnishing:
Fresh coriander leaves
Ghee – 1 spoon
Kesar (optional)
Green food color (optional)

Hyderabadi Chicken Biryani ASMR Cooking || #shorts #chicken #food #cooking #nonveg #indianasmrworld

22 Comments

  1. @indianasmrworld

    Ingredients:
    For chicken Marination:
    Chicken – 750 gm
    Prepared Biryani Masala – 3 spoons
    Ginger garlic paste- 2 spoons
    Curd – 1 cup
    Salt – 1 spoon
    Turmeric powder – Ā½ spoon
    Fried onion – 1 cup
    Mint leaves – some
    Coriander leaves – some
    Oil – Ā½ cup

    For Biryani Masala:
    Coriander seeds – 2 spoon
    Cumin seeds – 1 spoons
    Green cardamom – 5-6
    Cloves – 7-8
    Black peppercorns- 10- 12
    Star Anise – 1
    Black cardamom -1
    Caraway seeds – Ā½ spoon
    Dry red chilies – 4-5
    Bay leaf – 2
    Cinnamon stick – 1 inch

    For Rice:
    Biryani Rice – 1 kg
    Caraway seeds – Ā½ spoon
    Green cardamom -3-4
    Cloves – 4-5
    Star Anise -1
    Cinnamon stick- 1 inch
    Black peppercorns – 10-12
    Bay leaf – 2
    Mint leaves- some
    Coriander leaves – some
    Green chilies -2-3

    For garnishing:
    Fresh coriander leaves
    Ghee – 1 spoon
    Kesar (optional)
    Green food color (optional)

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