Chilman Chicken Biryani Recipe with Chef Pankaj Bhadouria

#chilmanchickenbiryanirecipe #howtomakechilmanchickenbiryani #chickenbiryanirecipe #chilmanchicken #howtomakechicken #howtomakechickenbiryani #homemadechilmanchickenbiryanieasyrecipe #chickenlollipop #chickennuggets #chickentandoori #chefpankajbhadourialovefood #chefpankajbhadouria Chilman Chicken Biryani | Course With Chef Pankaj Season 2_Episode_1 Today, we’re going to prepare a distinctive dish, chilman biryani. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious. Chilman biryani is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chilman biryani is something which I have loved my entire life. They’re nice and they look wonderful. Scrumptious Chilman Biryani Recipe is easy to make and wonderful in taste. Give this Chilman Biryani Recipe a try and share your experience with us. Subscribe to our channel for more delicious recipes by famous chef http://www.youtube.com/LivingFoodz?su... For Chilman Chicken Biryani: • Add 1-1/2 cup boiled rice, 1 bay leaf, 1 cinnamon stick, 2 cloves, 3 green cardamom, pink salt to taste & boil. • In a sauce pan add 2 tbsp olive oil 1/2 tsp caraway seeds, 1 bay leaf, 1 cinnamon stick, 3 green cardamom, cloves, 3 dried red chillies, onion paste and cook together. • In the same sauce pan, add 1 tbsp ginger garlic paste, 1/2 kg chicken, 1 tsp turmeric powder, 1/4 cup curd, pink Salt to taste, chicken stock, & cook for 15-20 mins. To make the dough: • In Wheat flour, add 1/2 cup butter, 1 egg, 1/2 cup water & knead. Now roll the dough and brush with saffron water. Spread fried onions, 1-1/4 tbsp mace powder & white butter. • On the rolled dough, place boiled rice, curd, cream, mint, saffron & coiander leaves chutney mixture. Place cooked chicken on it. Repeat this process & fold it like a parcel. • Place the parcel on a baking tray & brush with egg yolk. • Bake in a pre-heated oven at 170°C for 15-20 mins. • Garnish with fried onions & kewra water and serve.