🍗 Chicken Biryani Recipe

 

🍗Chicken Biryani Recipe🍗

Ingredients:

• 2 cups basmati rice 

• 800 g chicken (cut into medium pieces)

• 1 cup yogurt

• 2 large onions (thinly sliced)

• 2 tomatoes (chopped)

• 2 tbsp ginger-garlic paste

• 3–4 green chilies (slit)

• ¼ cup fresh coriander leaves (chopped)

• ¼ cup fresh mint leaves (chopped)

• 4 tbsp ghee or oil

• Whole spices: 4 cloves, 2 bay leaves, 3 cardamom pods, 1 cinnamon stick

• 1 tsp turmeric powder

• 1 tbsp red chili powder

• 2 tsp garam masala

• Salt to taste

• Few saffron strands soaked in 3 tbsp warm milk (optional)

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Method:

1. Prepare the Rice:

   • Wash and soak basmati rice for 20–30 minutes.

   • Boil water with salt and 1 bay leaf. Cook rice until 70% done, then drain and keep aside.

2. Marinate Chicken:

   • Mix yogurt, turmeric, red chili powder, garam masala, salt, half the mint and coriander.

   • Coat the chicken pieces and marinate for at least 30 minutes (longer is better).

3. Cook Chicken Masala:

   • Heat ghee/oil in a heavy pot. Add whole spices.

   • Fry sliced onions until golden brown. Keep some aside for garnish.

   • Add ginger-garlic paste, tomatoes, and chilies. Cook till oil separates.

   • Add marinated chicken and cook until 80% done.

4. Layer the Biryani:

   • Spread half of the parboiled rice on top of the chicken.

   • Sprinkle mint, coriander, fried onions, and saffron milk.

   • Add the remaining rice and repeat garnishing.

5. Dum (Slow Steam Cooking):

   • Cover tightly with a lid (seal with dough or foil if possible).

   • Cook on very low flame for 25–30 minutes.

   • Rest for 10 minutes before opening.

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Serving Suggestion:

Serve hot with raita, pickle, salad, and lemon wedges.