Here’s a delicious and flavorful Chicken Biryani Recipe for you to enjoy:
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Ingredients:
For the Rice:
2 cups basmati rice
4 cups water
1 bay leaf
2-3 green cardamoms
1-inch cinnamon stick
1 tsp salt
1 tsp ghee
For the Chicken:
500g chicken (bone-in or boneless)
1 cup yogurt (curd)
2 medium onions, thinly sliced
2 medium tomatoes, finely chopped
2 green chilies, slit
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
2 tsp red chili powder
1 tbsp biryani masala
1/2 tsp garam masala
Fresh coriander leaves, chopped
Fresh mint leaves, chopped
Juice of 1 lemon
3 tbsp oil (Emami Healthy & Tasty Ultra Lite Refined Soyabean Oil recommended)
For Layering:
A pinch of saffron soaked in 3 tbsp warm milk
1 tbsp ghee
Fried onions (optional)
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Instructions:
1. Prepare the Rice:
1. Wash and soak the basmati rice for 30 minutes.
2. Boil 4 cups of water with bay leaf, cardamom, cinnamon, and salt.
3. Add the soaked rice and cook until 70% done. Drain and set aside.
2. Cook the Chicken:
1. Heat oil in a pan, add sliced onions, and fry until golden brown.
2. Add ginger-garlic paste and sauté until the raw smell disappears.
3. Add tomatoes and cook until soft.
4. Mix in turmeric powder, red chili powder, biryani masala, and garam masala.
5. Add the chicken pieces and yogurt, cook until the chicken is tender and coated in masala.
6. Stir in coriander leaves, mint leaves, and lemon juice.
3. Assemble the Biryani:
1. In a heavy-bottomed pot, layer half the cooked rice.
2. Spread the chicken mixture over the rice.
3. Add the remaining rice on top.
4. Drizzle saffron milk, ghee, and fried onions over the rice.
4. Dum Cooking:
1. Cover the pot with a tight-fitting lid (seal with dough if needed).
2. Cook on low heat for 20-25 minutes for the flavors to infuse.
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Serve:
Fluff the biryani gently and serve hot with raita, salan, or a fresh salad.
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Tips:
Use aged basmati rice for the best texture and aroma.
Adjust spices based on your preference.
