Chicken Biryani is a flavorful and aromatic rice dish popular in many cuisines, mainly Indian and Pakistani. Here's a recipe to help you make Chicken Biryani:
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| Chicken Biryani: |
Ingredients:
2 cups basmati rice
1 lb (450g) chicken, cut into pieces
1 large onion, thinly sliced
2 tomatoes, chopped
2 tablespoons biryani masala (spice mix)
1 tablespoon ginger-garlic paste
1 cup plain yogurt
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
A handful of fresh mint leaves chopped
A handful of fresh cilantro (coriander) leaves, chopped
4 cups water
4 tablespoons cooking oil or ghee (clarified butter)
Salt to taste
For the Marinade:
1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon red chili powder
Salt to taste
Optional Garnish:
Fried onions
Cashews
Raisins
Instructions:
1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
2. In a large bowl, combine the chicken pieces with the marinade ingredients: yogurt, ginger-garlic paste, lemon juice, red chili powder, and salt. Mix well to coat the chicken evenly. Allow it to marinate for at least 30 minutes or refrigerate it for a few hours for better flavor.
3. Heat the cooking oil or ghee over medium heat in a large pot or deep skillet. Add the sliced onions and sauté until they turn golden brown and caramelized. Remove about half of the fried onions and set them aside for garnishing.
4. To the remaining onions in the pot, add the chopped tomatoes and cook until they become soft and mushy.
5. Add the biryani masala, ginger-garlic paste, red chili powder, turmeric powder, and salt. Cook the spices for a minute or two until they release their aroma.
6. Add the marinated chicken pieces to the pot and cook until they are lightly browned on all sides.
7. Reduce the heat and add plain yogurt to the pot. Stir well to combine the yogurt with the spices and coat the chicken evenly. Cook for a few minutes until the yogurt is well incorporated.
8. Add the chopped mint leaves and cilantro (coriander) leaves to the pot and mix well.
9. Drain the soaked basmati rice and add it to the pot, spreading it evenly over the chicken and spices.
10. Pour water over the rice, ensuring that the water level is about 1 inch above the rice. This ratio may vary depending on the type of rice used, so adjust accordingly.
11. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid to trap the steam, and let it simmer for about 15-20 minutes or until the rice is cooked and the chicken is tender.
12. Once the rice is cooked, remove the pot from the heat and let it sit, covered, for another 10 minutes to allow the flavors to meld together.
13. Gently fluff the rice with a fork, being careful not to break the grains. Serve the Chicken Biryani hot, garnished with the reserved fried onions, cashews, and raisins if desired.
14. Chicken Biryani pairs well with raita (yogurt sauce) or a side salad. Enjoy your flavorful homemade Chicken Biryani.
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