Here's a recipe for Chicken Biryani:
Ingredients:
- 1 kg chicken, cut into pieces
- 3 cups basmati rice, soaked for 30 minutes and drained
- 4 onions, thinly sliced
- 1 cup yogurt
- 4 tomatoes, chopped
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 4 green chilies, slit
- 1/2 cup cooking oil
- 1/4 cup ghee (clarified butter)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon black peppercorns
- 4-5 cloves
- 2-3 black cardamom pods
- 2-3 green cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1 teaspoon saffron strands, soaked in 1/4 cup warm milk
- Salt to taste
- 6 cups water
Instructions:
1. Heat the oil and ghee in a large pot. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
2. In the remaining onions in the pot, add the cumin seeds, black peppercorns, cloves, black cardamom, green cardamom, cinnamon stick, and bay leaves. Saute for a minute.
3. Add the ginger-garlic paste and saute until the raw smell disappears.
4. Add the chicken pieces and cook until they are no longer pink. Then, add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil separates.
5. In a separate pot, bring 6 cups of water to a boil. Add the soaked and drained rice along with salt. Cook the rice until it is 70% done. Drain the rice and set aside.
6. In the pot with the chicken, layer half of the partially cooked rice over the chicken. Sprinkle half of the chopped coriander leaves, mint leaves, and green chilies over the rice.
7. Layer the remaining rice over the first layer and sprinkle the remaining coriander leaves, mint leaves, and green chilies. Pour the saffron milk over the rice.
8. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, or until the rice is fully cooked and the chicken is tender.
9. Once done, gently mix the chicken and rice together. Garnish with the reserved fried onions.
10. Serve hot with raita and salad.
Spicy Chicken Biryani
Ingredients:
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 1 cup yogurt
- 2 onions, thinly sliced
- 4 tomatoes, chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 4 green chilies, slit
- 2 tablespoons ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 4-5 whole cloves
- 4-5 whole green cardamom pods
- 2-3 bay leaves
- A pinch of saffron strands
- 1/4 cup warm milk
- 4 tablespoons ghee or oil
- Salt to taste
Instructions:
1. Wash and soak the basmati rice for 30 minutes. Drain and set aside.
2. In a bowl, marinate the chicken with yogurt, half of the chopped coriander and mint leaves, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 1 hour.
3. In a large pot, heat the ghee or oil. Add the cumin seeds, cloves, cardamom pods, and bay leaves. Sauté until fragrant.
4. Add the sliced onions and cook until golden brown. Add the marinated chicken and cook until the chicken is almost done.
5. Layer half of the rice over the chicken. Sprinkle half of the garam masala, remaining coriander and mint leaves, and green chilies.
6. Layer the remaining rice over the chicken. Sprinkle the remaining garam masala and saffron milk.
7. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes or until the rice is fully cooked and the chicken is tender.
8. Serve hot with raita and salad.
I hope you find this recipe helpful! Let me know if there's anything else I can assist you with.
0 Comments