{"id":6127,"date":"2010-11-13T14:35:37","date_gmt":"2010-11-13T19:35:37","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=6127"},"modified":"2022-07-25T10:15:19","modified_gmt":"2022-07-25T14:15:19","slug":"easy-to-make-kashmiri-chicken-biryani","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/easy-to-make-kashmiri-chicken-biryani\/","title":{"rendered":"Easy To Make Kashmiri Chicken Biryani"},"content":{"rendered":"<div>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6130 size-full\" title=\"kashmiri biryani\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-biryani.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-biryani.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-biryani-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-biryani-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/>Eid is just around the corner and I wanted to share this special biryani of Kashmir&#8230;<\/p>\n<p style=\"text-align: left;\">Eid celebration is literally incomplete without biryani. Biryani has always been the main attraction of Eid in my family. When I was with my mom, on almost all Eid I used to wake up to the aroma of Biryani. Now, this is the one thing that I miss terribly: waking up to the pleasant seducing aroma of biryani.<\/p>\n<p style=\"text-align: left;\">On Eid I usually end up making my mom&#8217;s special biryani. However, for this Eid I decided to try something different and my search finally ended when I got the biryani recipe all the way from Kashmir. Kashmir, one of the beautiful states in India which has earned the sobriquet of being the &#8220;paradise on earth&#8221;.<\/p>\n<p style=\"text-align: left;\">I came across this recipe on a cooking channel, I noted down the recipe and tweaked quite a bit. This recipe was in deed a different one compared to my usual biryani recipe. In Kashmiri biryani, they add fruits, nuts and milk to make it rich and divine. I was truly blown away by the taste of this biryani, it had a very mild flavor yet scrumptious.<\/p>\n<p style=\"text-align: left;\"><strong>Happy Eid to all my readers!<\/strong><\/p>\n<p style=\"text-align: left;\"><strong>Kashmiri Biryani<\/strong><\/p>\n<p><strong><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-Biryani-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6131\" title=\"kashmiri Biryani \" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-Biryani-1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-Biryani-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-Biryani-1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-Biryani-1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>Cooking Chicken:<\/strong><\/p>\n<ul>\n<li>Chicken, bone in or use legs- 12 pieces<\/li>\n<li>Chili powder- 1tsp<\/li>\n<li>Turmeric powder- 1\/4 tsp<\/li>\n<li>Fennel powder- 1 tsp<\/li>\n<li>Salt- 1 tsp<\/li>\n<\/ul>\n<p><strong>Other Ingredients<\/strong><\/p>\n<ul>\n<li>Oil- 1\/4 cup<\/li>\n<li>Onion, thinly sliced- 4<\/li>\n<li>Whole cloves- 3<\/li>\n<li>Cardamom- 3<\/li>\n<li>Cinnamon stick- 2-inch slice<\/li>\n<li>Whole black peppercorns- 8<\/li>\n<li>Ginger- garlic paste- 1 tbsp<\/li>\n<li>Fennel seeds- 2 tbsp<\/li>\n<li>Coriander seeds- 3 tbsp<\/li>\n<li>Yogurt, not sour- 3\/4 cup<\/li>\n<li>Milk- 1\/4 cup<\/li>\n<li>Apple, red delicious chopped- 1\/2 cup or 1\/2 apple<\/li>\n<li>Raisins- 2 tbsp<\/li>\n<li>Water- 1 1\/2 cups (or liquid after cooking the chicken)<\/li>\n<li>Basmati rice, rinsed- 1 3\/4 cups<\/li>\n<li>Salt- 1 1\/2 tsp<\/li>\n<\/ul>\n<p><strong>For final cooking:<\/strong><\/p>\n<ul>\n<li>Yogurt, not sour- 1\/4 cup<\/li>\n<li>Milk- 5 tbsp<\/li>\n<li>Saffron strands- 10 strands<\/li>\n<\/ul>\n<p><strong>Garnishing:<\/strong><\/p>\n<ul>\n<li>Fried onions in oil- 1\/2 cup<\/li>\n<li>Roasted almonds in ghee- 1\/4 cup<\/li>\n<li>Roasted cashew nuts in ghee- 1\/4 cup<\/li>\n<li>Roasted raisins in ghee- 2 tbsp<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Take the chicken in a bowl &amp; add chili powder, turmeric powder, fennel powder, and salt. Combine well &amp; let marinate for an hour.<\/li>\n<li>I used chicken legs, you could use any bone-in pieces.<\/li>\n<li>Soak the basmati rice in water for 15 minutes, after that rinse the rice well.<\/li>\n<\/ul>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6132 size-full\" title=\"chicken marinated\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/chicken-marinated.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/chicken-marinated.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/chicken-marinated-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/chicken-marinated-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div>\n<ul>\n<li>Cook the chicken in a pressure cooker along with 1\/4 cup of water until 1 whistle. We are only cooking the chicken partially.<\/li>\n<\/ul>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6133 size-full\" title=\"cooked chicken\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/cooked-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/cooked-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/cooked-chicken-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/cooked-chicken-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div>\n<ul>\n<li>Don&#8217;t overcook the chicken, we will be further cooking the chicken with the rice.<\/li>\n<li>Save the liquid that&#8217;s left in the cooker after pressure cooking the chicken.<\/li>\n<li>Place a large non-stick cooking pot over medium heat.<\/li>\n<li>Add oil, add the whole cloves, cardamom, cinnamon, and whole peppercorns to the oil. Saute for a minute.<\/li>\n<li>Add the onions, season with\u00a0 1\/2 tsp salt, saute till onions turn light golden in color.<\/li>\n<\/ul>\n<\/div>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6134\" title=\"making kashmiri biryani\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-1.jpg\" alt=\"\" width=\"475\" height=\"317\" \/><\/a><\/p>\n<div>\n<ul>\n<li>Add ginger-garlic paste and saute for a few minutes.<\/li>\n<li>Add the cooked chicken, combine well.<\/li>\n<li>Add the fennel seeds and coriander seeds.<\/li>\n<li>Add yogurt and milk, and combine everything well.<\/li>\n<li>Now, add the chopped apples to it.<\/li>\n<li>Add the raisins, and combine well.<\/li>\n<\/ul>\n<\/div>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6135\" title=\"making kashmiri-biryani\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani1-1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani1-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani1-1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani1-1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<div>\n<ul>\n<li>Add 1 1\/2 cups water and let come to a boil. Or add the liquid that&#8217;s left in the cooker after cooking the chicken, add additional water &amp; make it to 1 1\/2 cups.<\/li>\n<li>Add the soaked &amp; rinsed basmati rice.<\/li>\n<li>Cover the pan with its lid and let the rice cook for about 15 minutes.<\/li>\n<li>Check frequently whether the rice has been cooked, as the cooking time might vary with different kinds of basmati rice. Do not overcook the rice.<\/li>\n<li>After all the water has dried off and the rice has cooked through, gently combine the rice and chicken together.<\/li>\n<\/ul>\n<\/div>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-13.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6138\" title=\"making-kashmiri biryani\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-13.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-13.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-13-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-13-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<div>\n<p>&nbsp;<\/p>\n<\/div>\n<div>\n<p><strong>For garnishing<\/strong><\/p>\n<ul>\n<li>Fry the onions in oil until golden brown in color.<\/li>\n<li>Fry the cashew nuts, almonds, and raisins in ghee till they turn golden in color.<\/li>\n<\/ul>\n<p><strong>Final cooking:<\/strong><\/p>\n<ul>\n<li>In a bowl, combine 1\/4 cup yogurt, 5 tbsp milk, and saffron.<\/li>\n<li>Spread this mixture over the cooked rice to form a layer.<\/li>\n<\/ul>\n<\/div>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-12.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6137\" title=\"making kashmiri biryani\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-12.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-12.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-12-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/making-kashmiri-biryani-12-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<div>\n<ul>\n<li>Spread the fried onions, nuts, and raisins over it.<\/li>\n<li>Cover the pot with its lid. You could even cover it with aluminum foil.<\/li>\n<li>Lower the heat and let simmer for 10 minutes.<\/li>\n<li>After 10 minutes, remove the pot from the heat and let rest for 15 minutes.<\/li>\n<\/ul>\n<\/div>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-biryani-11.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6139\" title=\"kashmiri biryani\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-biryani-11.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-biryani-11.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-biryani-11-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-biryani-11-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<div>\n<ul>\n<li>Serve this Kashmiri Biryani along with raita, pickle, etc.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>You could use Goat or Lamb instead of chicken.<\/li>\n<li>Leftover biryani can be refrigerated and will taste delicious the next day.<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/11\/kashmiri-biryani-1.jpg\" \/>\n<div class=\"item ERName\">Easy To Make Kashmiri Chicken Biryani<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]Cooking Chicken[\/b]<\/li>\n<li class=\"ingredient\">Chicken, bone in or use legs- 12 pieces<\/li>\n<li class=\"ingredient\">Chili powder- 1tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Fennel powder- 1 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]While Cooking[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1\/4 cup<\/li>\n<li class=\"ingredient\">Onion, thinly sliced- 4<\/li>\n<li class=\"ingredient\">Whole cloves- 3<\/li>\n<li class=\"ingredient\">Cardamom- 3<\/li>\n<li class=\"ingredient\">Cinnamon stick- 2-inch slice<\/li>\n<li class=\"ingredient\">Whole black peppercorns- 8<\/li>\n<li class=\"ingredient\">Ginger- garlic paste- 1 tbsp<\/li>\n<li class=\"ingredient\">Fennel seeds- 2 tbsp<\/li>\n<li class=\"ingredient\">Coriander seeds- 3 tbsp<\/li>\n<li class=\"ingredient\">Yogurt, not sour- 3\/4 cup<\/li>\n<li class=\"ingredient\">Milk- 1\/4 cup<\/li>\n<li class=\"ingredient\">Apple, red delicious chopped- 1\/2 cup or 1\/2 apple<\/li>\n<li class=\"ingredient\">Raisins- 2 tbsp<\/li>\n<li class=\"ingredient\">Water- 1 1\/2 cups (or liquid after cooking the chicken)<\/li>\n<li class=\"ingredient\">Basmati rice, rinsed- 1 3\/4 cups<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]For final cooking[\/b]<\/li>\n<li class=\"ingredient\">Yogurt, not sour- 1\/4 cup<\/li>\n<li class=\"ingredient\">Milk- 5 tbsp<\/li>\n<li class=\"ingredient\">Saffron strands- 10 strands<\/li>\n<li class=\"ERSeparator\">[b]Garnishing[\/b]<\/li>\n<li class=\"ingredient\">Fried onions in oil- 1\/2 cup<\/li>\n<li class=\"ingredient\">Roasted almonds in ghee- 1\/4 cup<\/li>\n<li class=\"ingredient\">Roasted cashew nuts in ghee- 1\/4 cup<\/li>\n<li class=\"ingredient\">Roasted raisins in ghee- 2 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Take the chicken in a bowl &amp; add chili powder, turmeric powder, fennel powder, and salt. Combine well &amp; let marinate for an hour.<\/li>\n<li class=\"instruction\">I used chicken legs, you could use any bone-in pieces.<\/li>\n<li class=\"instruction\">Soak the basmati rice in water for 15 minutes, after that rinse the rice well.<\/li>\n<li class=\"instruction\">Cook the chicken in a pressure cooker along with 1\/4 cup of water until 1 whistle. We are only cooking the chicken partially.<\/li>\n<li class=\"instruction\">Don&#8217;t overcook the chicken, we will be further cooking the chicken with the rice.<\/li>\n<li class=\"instruction\">Save the liquid that&#8217;s left in the cooker after pressure cooking the chicken.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]For garnishing[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Fry the onions in oil until golden brown in color.<\/li>\n<li class=\"instruction\">Fry the cashew nuts, almonds, and raisins in ghee till they turn golden in color.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Cooking chicken &amp; rice[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a large non-stick cooking pot over medium heat.<\/li>\n<li class=\"instruction\">Add oil, add the whole cloves, cardamom, cinnamon, and whole peppercorns to the oil. Saute for a minute.<\/li>\n<li class=\"instruction\">Add the onions, season with 1\/2 tsp salt, saute till onions turn light golden in color.<\/li>\n<li class=\"instruction\">Add ginger-garlic paste and saute for a few minutes.<\/li>\n<li class=\"instruction\">Add the cooked chicken, combine well.<\/li>\n<li class=\"instruction\">Add the fennel seeds and coriander seeds.<\/li>\n<li class=\"instruction\">Add yogurt and milk, and combine everything well.<\/li>\n<li class=\"instruction\">Now, add the chopped apples to it.<\/li>\n<li class=\"instruction\">Add the raisins, and combine well.<\/li>\n<li class=\"instruction\">Add 1 1\/2 cups water and let come to a boil. Or add the liquid that&#8217;s left in the cooker after cooking the chicken, add additional water &amp; make it to 1 1\/2 cups.<\/li>\n<li class=\"instruction\">Add the soaked &amp; rinsed basmati rice.<\/li>\n<li class=\"instruction\">Season with 1 tsp salt.<\/li>\n<li class=\"instruction\">Cover the pan with its lid and let the rice cook for about 15 minutes.<\/li>\n<li class=\"instruction\">Check frequently whether the rice has been cooked. Do not overcook the rice.<\/li>\n<li class=\"instruction\">After all the water has dried off and the rice has turned fluffy &amp; soft, gently combine the rice and chicken together.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Final cooking[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In a bowl, combine 1\/4 cup yogurt, 5 tbsp milk, and saffron strands.<\/li>\n<li class=\"instruction\">Spread this mixture over the cooked rice to form a layer.<\/li>\n<li class=\"instruction\">Spread the fried onions, nuts, and raisins over it.<\/li>\n<li class=\"instruction\">Cover the pot with its lid. You could even cover it with aluminum foil.<\/li>\n<li class=\"instruction\">Lower the heat and let simmer for 10 minutes.<\/li>\n<li class=\"instruction\">After 10 minutes, remove the pot from the heat and let rest for 15 minutes.<\/li>\n<li class=\"instruction\">Serve this Kashmiri Biryani along with raita, pickle, etc.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">You could use Goat or Lamb instead of chicken.[br]Leftover biryani can be refrigerated and will taste delicious the next day.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Eid is just around the corner and I wanted to share this special biryani of Kashmir&#8230; Eid celebration is literally incomplete without biryani. Biryani has always been the main attraction of Eid in my family. When I was with my mom, on almost all Eid I used to wake up to the aroma of Biryani. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":6130,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,408,696,27,81,143],"tags":[1003,5,460,992],"class_list":["post-6127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biryani","category-chicken-by-ingredient","category-chicken-biryani","category-indian-cuisine","category-rice-dishes","category-thasfaves","tag-biryani","tag-chicken","tag-kashmiri-biryani","tag-rice","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/6127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=6127"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/6127\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/6130"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=6127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=6127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=6127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}