How to make Chicken Biryani
Ingredients:
For Marinating Chicken:
- 500 grams chicken, cut into pieces
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
For Biryani Rice:
- 2 cups long-grain basmati rice
- 4 cups water
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- Salt to taste
For Biryani Gravy:
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 2 tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon biryani masala
- Fresh coriander and mint leaves for garnish
Instructions:
1. Marinate the chicken: In a bowl, mix the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Let it marinate for at least 30 minutes.
2. Rinse and soak the rice: Wash the basmati rice under cold water until the water runs clear. Then, soak the rice in water for about 30 minutes.
3. Cook the rice: In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, green cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it's 70-80% done (still slightly firm). Drain and set aside.
4. Prepare the biryani gravy: In a separate pan, heat oil over medium heat. Add cumin seeds and let them sizzle. Add sliced onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and green chilies. Sauté for a couple of minutes.
6. Add chopped tomatoes and cook until they soften and the oil starts to separate.
7. Add red chili powder and biryani masala. Cook for a few more minutes.
8. Add the marinated chicken and cook until it's no longer pink and is cooked through. The gravy should be thick.
9. Layer the biryani: In a large heavy-bottomed pot or a biryani handi, add a layer of partially cooked rice, followed by a layer of chicken gravy. Repeat the layers. Sprinkle fresh coriander and mint leaves on top.
10. Cover the pot with a tight-fitting lid and cook on low heat for about 15-20 minutes to allow the flavors to meld and the rice to finish cooking.
11. Serve hot, garnished with more fresh herbs. Enjoy your homemade Chicken Biryani!
This recipe serves about 4 people.
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