Chicken biryani is a flavorful and aromatic dish that originates from the Indian subcontinent. Here’s a basic recipe to make chicken biryani:
Chicken biryani recipe Ingredients:
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 4 green chilies, slit
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh coriander leaves (cilantro)
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon biryani masala powder
- 1 teaspoon garam masala powder
- Whole spices: 2-3 cloves, 2-3 green cardamoms, 1-inch cinnamon stick, 1 bay leaf
- Salt to taste
- Oil or ghee for cooking
- Saffron strands soaked in warm milk (optional)
- Fried onions (optional)
Directions:
- Marinate the Chicken:
- In a bowl, mix the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, garam masala powder, half of the chopped coriander leaves, half of the chopped mint leaves, and salt. Let it marinate for at least 30 minutes.
- Cook the Rice:
- Wash the basmati rice under running water until the water runs clear. Then, soak the rice in water for about 30 minutes.
- In a large pot, bring water to a boil. Add salt and whole spices (cloves, cardamoms, cinnamon stick, bay leaf). Drain the soaked rice and add it to the boiling water. Cook until the rice is 70-80% cooked. Drain the rice and set aside.
- Prepare the Biryani:
- In a heavy-bottomed pan or pressure cooker, heat oil or ghee. Add sliced onions and sauté until golden brown.
- Add chopped tomatoes and green chilies. Cook until the tomatoes turn mushy.
- Add the marinated chicken along with the marinade. Cook for 5-7 minutes until the chicken is partially cooked and the masala is well coated.
- Layer the partially cooked rice over the chicken masala evenly. Sprinkle the remaining chopped coriander leaves and mint leaves on top. Optionally, add saffron milk and fried onions for extra flavor.
- Cover the pan tightly with a lid or seal the pressure cooker. Cook on low heat for about 15-20 minutes until the chicken is fully cooked and the rice is done.
- Serve:
- Once done, gently fluff up the biryani with a fork. Serve hot with raita (yogurt dip) or salad.
Enjoy your delicious homemade chicken biryani!
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