Chicken biryani - Chicken Leg Biryani: My Weight Loss CelebrationGood Food, Good Mood: Biryani

A Symphony of Flavors: Celebrating 55lbs Down with Chicken Leg Biryani After a triumphant journey of 55 pounds lost, it's time to savor the sweet rewards of dedication and hard work. Indulging in this aromatic chicken leg biryani is not just a feast for the senses but a celebration of resilience and self-love. Each tender morsel of succulent chicken, infused with the fragrant embrace of spices, dances on the palate, a testament to the belief that health and happiness can coexist in perfect harmony. This biryani is more than a dish; it's a masterpiece crafted with passion, a symbol of victory over challenges, and a promise of a healthier, happier you. Tangdi Chicken Biryani Chicken Legs - 4(leg + thighs) Brown Onions - 1 Onion fried oil - 40ml Green chilies - 6 Mint leaves - handful Coriander leaves - handful Chilli powder - 1 tb spn Turmeric- 1/2 tsp Coriander powder - 1 tb spn Garam masala powder - 1 tsp Cumin powder - 1 tsp Ginger garlic paste - 2 tb spn Curd - 250ml Whole Spices( cardamom, cloves, cinnamon, bay leaf, shah jeera) Basmati Rice - 2 cups Saffron water - 1 tsp Rose - Kewra Water - few drops Water - As Required Salt Method : Marinate chicken with chilli powder , turmeric, salt, coriander powder, garam masala, cumin powder, lemon juice, brown onion, mint leaves, coriander leaves, green chilli , ginger garlic paste, oil, curd and keep in a refrigerator for 3 hours. In boiling water add, whole spices, salt, oil, 30 minutes soaked basmati rice and cook it till 75% In a handi place chicken legs, layer with 75% cooked basmati rice, top it up with brown onions, mint , coriander leaves, saffron water, Rose - Kewra water. Cover it with silver foil & dum cook for 10 minutes. Serve it piping hot with raita & boiled eggs.