Heat the oil in the pan. Start with the stove heat on high to get the oil nice and hot, quickly. The onions should sizzle when you put them in the pan with the oil. Once you see oil evaporating a little bit, the oil is ready for the onions. Image titled Make a Chicken Biryani Step 2 2 Add your onions to the oil. It's easier to fry onions in smaller portions, so for 2 sliced onions, you can try frying 3 batches or so.[1] Image titled Make a Chicken Biryani Step 3 3 Reduce the flame to medium. Deep fry the onions on medium heat until they turn a golden brown. This should take about 10-20 minutes. While they are sizzling in the oil, gently mix the onions around to keep all of them coated, and to disperse the heat and oil evenly. If the flame is very high the onions will burn on the outside and remain watery on the inside. 4 Take out the onions from the pan. Use a big, perforated spoon (a spoon with holes in it for drainage) to removes the onions from the pan once they are golden brown. You want a perforated spoon to drain out excess oil. Place the onions on a plate with a paper towel on it, to absorb the rest of the excess oil. Put the onions aside for later. Part 2 Making The Chicken Marinade Download Article 1 Put the chicken in a bowl or pan. The bowl or pan needs to be big enough so there is enough room to mix the chicken in with the marinade, and have the marinade coat the chicken completely. Keep the chicken in big pieces, and on the bone. Keeping the chicken on the bone will create a stock once the chicken is being cooked, adding a nice, full flavor to the biryani. 2 Add the spices and powders to the chicken. One by one add the marinade ingredients to the chicken: Ginger garlic paste - 2 tbsp Red chili powder - 1 tbsp Salt - to taste (approximately 1 tsp) Yogurt - 1 cup Garam Masala Powder - 1 tsp Green cardamom powder - 1 tsp Cumin powder - 1 tsp Turmeric - 1/2 tsp sweatshirt the oil in the pan. Start with the stove heat on high to get the oil nice and hot, quickly. The onions should sizzle when you put them in the pan with the oil. Once you see oil evaporating a little bit, the oil is ready for the onions. Image titled Make a Chicken Biryani Step 2 2 Add your onions to the oil. It's easier to fry onions in smaller portions, so for 2 sliced onions, you can try frying 3 batches or so.[1] Image titled Make a Chicken Biryani Step 3 3 Reduce the flame to medium. Deep fry the onions on medium heat until they turn a golden brown. This should take about 10-20 minutes. While they are sizzling in the oil, gently mix the onions around to keep all of them coated, and to disperse the heat and oil evenly. If the flame is very high the onions will burn on the outside and remain watery on the inside. 4 Take out the onions from the pan. Use a big, perforated spoon (a spoon with holes in it for drainage) to removes the onions from the pan once they are golden brown. You want a perforated spoon to drain out excess oil. Place the onions on a plate with a paper towel on it, to absorb the rest of the excess oil. Put the onions aside for later. Part sweatshirt 2 Making The Chicken Marinade Download Article 1 Put the chicken in a bowl or pan. The bowl or pan needs to be big enough so there is enough room to mix the chicken in with the marinade, and have the marinade coat the chicken completely. Keep the chicken in big pieces, and on the bone. Keeping the chicken on the bone will create a stock once the chicken is being cooked, adding a nice, full flavor to the biryani. buy watches 2 Add the spices and powders to the chicken. One by one add the marinade ingredients to the chicken: Ginger garlic paste - 2 tbsp Red chili powder - 1 tbsp Salt - to taste (approximately 1 tsp) Yogurt - 1 cup Garam Masala Powder - 1 tsp Green cardamom powder - 1 tsp Cumin powder - 1 tsp Turmeric - 1/2 tsp Fried brown onions - 1 cup Ghee (clarified butter) - 4 tbsp Freshly chopped coriander leaves (cilantro) - 1/4 cup Mint leaves (no stalk) 10-15 2-4 green chilies (broken or cut) Lemon juice - 1 tbsp Heat the oil in the pan. Start with the stove heat on high to get the oil nice and hot, quickly. The onions should sizzle when you put them in the pan with the oil. Once you see oil evaporating a little bit, the oil is ready for the onions. Image titled Make a Chicken Biryani Step 2 2 Add your onions to the oil. It's easier to fry onions in smaller portions, so for 2 sliced onions, you can try frying 3 batches or so.[1] Image titled Make a Chicken Biryani Step 3 3 Reduce the flame to medium. Deep fry the onions on medium heat until they turn a golden brown. This should take about 10-20 minutes. While they are sizzling in the oil, gently mix the onions around to keep all of them coated, and to disperse the heat and oil evenly. If the flame is very high the onions will burn on the outside and remain watery on the inside. 4 Take out the onions from the pan. Use a big, perforated spoon (a spoon with holes in it for drainage) to removes the onions from the pan once they are golden brown. You want a perforated spoon to drain out excess oil. Place the onions on a plate with a paper towel on it, to absorb the rest of the excess oil. Put the onions aside for later. Part 2 Making The Chicken Marinade Download Article 1 Put the chicken in a bowl or pan. The bowl or pan needs to be big enough so there is enough room to mix the chicken in with the marinade, and have the marinade coat the chicken completely. Keep the chicken in big pieces, and on the bone. Keeping the chicken on the bone will create a stock once the chicken is being cooked, adding a nice, full flavor to the biryani. buy watches 2 Add the spices and powders to the chicken. One by one add the marinade ingredients to the chicken: Ginger garlic paste - 2 tbsp Red chili powder - 1 tbsp Salt - to taste (approximately 1 tsp) Yogurt - 1 cup Garam Masala Powder - 1 tsp Green cardamom powder - 1 tsp Cumin powder - 1 tsp Turmeric - 1/2 tsp Fried brown onions - 1 cup Ghee (clarified butter) - 4 tbsp Freshly chopped coriander leaves (cilantro) - 1/4 cup Mint leaves (no stalk) 10-15 2-4 green chilies (broken or cut) Lemon juice - 1 tbsp Fried brown onions - 1 cup Ghee (clarified butter) - 4 tbsp Freshly chopped coriander leaves (cilantro) - 1/4 cup Mint leaves (no stalk) 10-15 2-4 green chilies (broken or cut) Lemon juice - 1 tbsp

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