Here’s a recipe for a classic chicken biryani:
- 2 cups basmati rice (soaked for 30 minutes)
- 4-5 cups water
- 2-3 cloves
- 1 bay leaf
- 1-inch cinnamon stick
- 2-3 green cardamom pods
- Salt, to taste
For the chicken marinade:
- 500g chicken (bone-in or boneless, as preferred)
- ½ cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt, to taste
For the biryani:
- 2 large onions (thinly sliced)
- 2 tomatoes (chopped)
- 2-3 green chilies (slit)
- 1 teaspoon cumin seeds
- 1 tablespoon biryani masala powder
- 1 tablespoon coriander powder
- 1 tablespoon ghee (clarified butter)
- 2 tablespoons oil
- Fresh coriander and mint leaves (chopped)
- Saffron strands soaked in warm milk (optional)
- Fried onions, for garnish (optional)
For layering:
- 2 tablespoons milk with saffron strands (or food color)
- 2 tablespoons fried onions
- Fresh coriander and mint leaves
- 1 tablespoon ghee or butter instructions:
1. Cook the rice:
- In a large pot, bring water to a boil. Add cloves, bay leaf, cinnamon stick, cardamom, and salt.
- Add the soaked basmati rice and cook until 70% done (parboiled). Drain the water and set the rice aside.
2. Marinate the chicken:
- In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt. Add the chicken pieces and marinate for at least 30 minutes (or overnight for better flavor).
3. Fry the onions:
- Heat oil in a pan and fry the thinly sliced onions until golden brown and crispy. Drain on paper towels and set aside.
4. Cook the chicken:
- In the same pan, heat ghee and oil. Add cumin seeds, green chilies, and the marinated chicken.
- Cook the chicken until it’s almost done, then add tomatoes, biryani masala, and coriander powder. Stir well and cook until the chicken is fully cooked and the oil starts to separate.
5. Layer the biryani:
- In a heavy-bottomed pan or Dutch oven, start layering the biryani. Begin with a layer of cooked chicken, followed by a layer of rice.
- Drizzle saffron milk or food color on top. Add fresh coriander, mint, fried onions, and ghee.
- Repeat the layers until all the chicken and rice are used up.
6. Dum cooking:
- Seal the pot with a lid or aluminum foil to trap the steam. Place it on low heat (you can also use a tawa or flat pan under the pot to prevent direct heat).
- Cook for 20-25 minutes on dum (steam) until the flavors meld together.
#### 7. Serve:
- Fluff the biryani gently with a fork and serve hot, garnished with fried onions, mint leaves, and raita on the side.
Enjoy your flavorful chicken biryani!
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