Chicken Biryani Recipe

 

Chicken Biryani Recipe

Ingredients:

For Marination:

• 500g chicken (cut into pieces)
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste

For Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 4 cups water
• 1 bay leaf
• 4-5 green cardamoms
• 4-5 cloves
• 1-inch cinnamon stick
• Salt to taste

For Biryani:

• 2 large onions (thinly sliced)
• 2-3 green chilies (slit)
• 2 tomatoes (chopped)
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1 teaspoon biryani masala
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon saffron threads (soaked in 2 tablespoons of warm milk)
• 3 tablespoons ghee (clarified butter) or oil
• 1/4 cup fried onions (for garnish)

Instructions:

1. Marinate the Chicken:

   • In a large bowl, combine chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
   • Mix well, cover, and marinate for at least 1 hour (or overnight in the refrigerator).

2. Cook the Rice:

   • In a large pot, boil water with bay leaf, cardamoms, cloves, cinnamon, and salt.
   • Add soaked rice and cook until it's 70-80% done. The grains should still have a bite.
   • Drain the rice and set it aside.

3. Prepare the biryani:

   • Heat ghee or oil in a large pan. Add cumin seeds and let them splutter.
   • Add sliced onions and fry until golden brown.
   • Add green chilies and tomatoes. Cook until the tomatoes turn soft.
   • Add marinated chicken and cook on medium heat until the chicken is nearly done and oil starts to separate from the mixture.
   • Add mint and coriander leaves and biryani masala, and mix well.

4. Layer the biryani.

   • In a heavy-bottomed pot or the same pan, start layering the biryani.
   • Spread half of the cooked rice at the bottom.
   • Add the chicken mixture on top of the rice.
   • Spread the remaining rice over the chicken.
   • Drizzle saffron milk over the rice. You can also add a little ghee on top.
   • Cover the pot with a tight-fitting lid or seal with dough to trap the steam.

5. Dum Cooking:

   • Place the pot on low heat and cook for 20-25 minutes (dum cooking).
   • Alternatively, you can place a tawa (griddle) under the pot to prevent direct heat.

6. Serve:

   • Once done, gently fluff the biryani with a fork.
   • Garnish with fried onions and serve hot with raita or salad.

Enjoy your delicious chicken biryani!