Jhatphat Chicken biryani

Hello everybody, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Jhatphat Chicken biryani. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Jhatphat Chicken biryani is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It's simple, it's quick, it tastes yummy. Jhatphat Chicken biryani is something that I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Jhatphat Chicken biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jhatphat Chicken biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Jhatphat Chicken biryani is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Jhatphat Chicken biryani estimated approx 45 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Jhatphat Chicken biryani using 31 ingredients and 10 steps. Here is how you can achieve it.

Quick, easy aur mazaydaar biryani. Meri beti ka kehna yeh hai k jub mumma jaldiii wali jalfi biryani banatii hain to bht hi mazaydaar bunti hai. Well, thora bht yeh baat sahi bhi hai😃 to aaj aap say bhi woh jhatphat biryani hi share kar rahi hon. Made it on 2nd day of Eid, suddenly got a call from relatives that they are coming and i rushed up in the kitchen, defrost my chicken and made this beautiful looking biryani😀 . The picture has taken by someone else too 🙈

Ingredients and spices that need to be Take to make Jhatphat Chicken biryani:

1. 400 gms chicken - 8-9 pieces cut into normal size
2. Marination
3. 7-8 green chili (hara mirch) chopped
4. 6 tbs yogurt
5. 1 tbs ginger garlic paste
6. 1 tbs chili powder
7. 1/2 tbs zeera powder (cumin)
8. 1/4 tbs black pepper
9. 1/2 tsp turmeric powder
10. 1.5 tbs biryani masala
11. 1 tbs salt or to taste
12. 2 potatoes (cut into 4)
13. 1/2 tsp zarda rung
14. Oil
15. Rice:
16. 3 cups rice
17. 1/4 tsp cumin
18. 1 bay leaf
19. 1 cinnamon stick
20. 4-5 cloves
21. 4-5 peppercorns
22. Water
23. Assembling
24. 2 tomato (slices)
25. 4 onions (golden fried and crisp)
26. 1 handful coriander chopped
27. 7-8 whole green chillies
28. 2 tbs zafrani kewra water
29. 1 tbs biryani essence
30. Zarda rung
31. 1 lemon juice

Steps to make to make Jhatphat Chicken biryani

1. Defrost chicken, wash it and put chopped chilli, ginger garlic and yogurt.
2. Add turmeric powder, chilli powder, black pepper powder and zeera powder.
3. Add some biryani masala too. Cut potatoes into 4 and add that too with zarda rung
4. Mix it well. Drizzle oil. And mix it again. Leave it for 10-15 mins. After that put the same pot on stove on medium flame.
5. Till then boil rice and on the same time biryani curry is ready.
6. In the same pot start assembling it. Start with tomato slices, then fried onions, chopped coriander and 7-8 green chillies whole. Then put the rice on the top and add kewra water.
7. Sprinkle some zarda rung, squeeze a lemon. I always put the lemon peel leave it in the middle of the pot for more flavour and aroma.
8. Leave it for 15 mins on low flame or untill the steam comes up. Uncover it and check. Do not mix all the rice. Do it in portion.
9. Serve with raita and salad and enjoy Jhatphat Biyani.
10. I made it in 45 mins and got the compliment that quick biryani is more tastier than the usual one 😄

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So that's going to wrap it up with this exceptional food How to Make Award-winning Jhatphat Chicken biryani. Thanks so much for your time. I am sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!