Chicken Biryani
Chicken Biryani
Ingredients:
- 500g chicken, cut into pieces
- 2 cups basmati rice
- 1 large onion, finely sliced
- 2 tomatoes, chopped
- 1 cup plain yogurt
- 1/4 cup cooking oil
- 2 tbsp. ghee (clarified butter)
- 1/4 cup chopped, fresh coriander
- 1/4 cup chopped fresh mint
- 2 tbsp. biryani masala
- 1 tbsp. ginger-garlic paste
- 2-3 green chilies, slit
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1/2 tsp. garam masala
- 2-3 cloves
- 1-2 cardamom pods
- 1-inch cinnamon stick
- 1 bay leaf
- Salt to taste
- Water
Instructions:
- Marinate Chicken: Mix yogurt, turmeric powder, red chili powder, ginger-garlic paste, and salt. Marinate the chicken for at least an hour.
- Prepare Rice: Wash and soak basmati rice for 30 minutes. Cook rice in a large pot of boiling water with cloves, cardamom, cinnamon, and bay leaf until 70% cooked. Drain and set aside.
- Cook Chicken: Heat oil and ghee in a large pan. Fry onions until golden brown. Add ginger-garlic paste and cook until fragrant. Add the marinated chicken and cook until browned.
- Add Tomatoes and Spices: Add tomatoes, biryani masala, and garam masala. Cook until the tomatoes are soft and the spices are well blended.
- Layer Biryani: In a large pot, layer the partially cooked rice over the chicken mixture. Sprinkle chopped coriander and mint on top. Cover and cook on low heat for 20–30 minutes, allowing the flavors to meld.
- Serve: Gently mix and serve hot with raita or salad.