Chicken biryani recipe

 

Making chicken biryani involves several steps, but it’s well worth the effort. Here’s a basic recipe for you:


### Ingredients:


**For the Chicken Marinade:**

- 500 grams chicken, cut into pieces

- 1 cup plain yogurt

- 2 tablespoons ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala

- Salt to taste


**For the Rice:**

- 2 cups basmati rice

- 4 cups water

- 2-3 green cardamom pods

- 4-5 cloves

- 1 bay leaf

- 1 teaspoon cumin seeds

- Salt to taste


**For the Biryani:**

- 2 tablespoons cooking oil or ghee

- 2 large onions, thinly sliced

- 2 tomatoes, chopped

- 2-3 green chilies, slit

- 1 tablespoon ginger-garlic paste

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala

- 1 teaspoon ground coriander

- 1/2 cup chopped fresh coriander leaves

- 1/2 cup chopped fresh mint leaves

- Saffron strands soaked in 1/4 cup warm milk (optional)

- 1/4 cup fried onions (optional, for garnish)


### Instructions:


1. **Marinate the Chicken:**

   - Combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt in a bowl.

   - Add the chicken pieces, mix well, and let it marinate for at least 1 hour (or overnight in the refrigerator for best results).


2. **Prepare the Rice:**

   - Rinse the basmati rice in cold water until the water runs clear.

   - In a large pot, bring water to a boil. Add the cardamom pods, cloves, bay leaf, cumin seeds, and salt.

   - Add the rice and cook until it’s 70-80% cooked (the rice should still be firm). Drain and set aside.


3. **Cook the Chicken:**

   - Heat oil or ghee in a large pot or deep skillet over medium heat.

   - Add the sliced onions and cook until golden brown.

   - Add the ginger-garlic paste and green chilies, and cook for a couple of minutes.

   - Add the chopped tomatoes and cook until they are soft and the oil starts to separate.

   - Add the marinated chicken, turmeric powder, red chili powder, garam masala, and ground coriander. Cook until the chicken is fully cooked and the spices are well incorporated (about 15-20 minutes). 


4. **Layer the Biryani:**

   - In a large, heavy-bottomed pot, spread a layer of the partially cooked rice.

   - Add a layer of the cooked chicken mixture over the rice.

   - Sprinkle some coriander leaves, mint leaves, and a few saffron strands if using.

   - Repeat the layers with the remaining rice and chicken.


5. **Dum Cooking:**

   - Cover the pot with a tight-fitting lid. You can seal the edges with a dough made of flour and water to trap the steam.

   - Cook on a low flame for 20-25 minutes to allow the flavors to meld together and the rice to finish cooking.


6. **Serve:**

   - Gently mix the biryani before serving to combine the layers.

   - Garnish with fried onions if desired.


Enjoy your homemade chicken biryani!

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