CHICKEN BIRYANI

Biryani is a popular South Asian dish that consists of spiced rice, meat or vegetables, and sometimes dried fruits and nuts. The dish is made with aromatic long-grain rice and a variety of spices, which give it a rich and flavorful taste. Biryani is a staple in many South Asian countries, including India, Pakistan, Bangladesh, and Sri Lanka, and it is often served at special occasions and festivals.

 


Here is a detailed recipe for making chicken biryani:

Ingredients:

1 kg bone-in chicken, cut into pieces

3 cups basmati rice

3 onions, thinly sliced

3 tomatoes, diced

2 tablespoons ginger-garlic paste

2 green chilies, chopped

1 cup yogurt

1/2 cup chopped mint leaves

1/2 cup chopped coriander leaves

1 tablespoon garam masala

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder

4-5 cloves

4-5 cardamom pods

1 cinnamon stick

Salt to taste

Oil or ghee for cooking

Fried onions, mint leaves, and lemon wedges for garnish

 

Instructions:

Rinse the rice in cold water and soak it in water for 30 minutes.

In a large pot, heat some oil or ghee over medium heat. Add the cumin seeds, coriander seeds, and fennel seeds and fry until fragrant.

Add the sliced onions and fry until golden brown. Add the ginger-garlic paste and fry for another minute.

Add the diced tomatoes, green chilies, and chicken pieces. Stir well and cook for 10-15 minutes until the chicken is cooked through.

Add the yogurt, chopped mint leaves, chopped coriander leaves, garam masala, turmeric powder, red chili powder, cloves, cardamom pods, cinnamon stick, and salt to taste. Stir well and cook for another 10-15 minutes until the gravy thickens.

In a separate pot, boil enough water to cook the rice. Drain the soaked rice and add it to the boiling water. Cook the rice until it is 80% done, then drain and keep it aside.

Preheat the oven to 180°C. Grease a large baking dish with oil or ghee.

Spread half of the cooked rice at the bottom of the baking dish. Then spread the chicken gravy evenly over the rice.

Layer the remaining rice on top of the chicken gravy. Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes.

Remove the foil and garnish the biryani with fried onions, mint leaves, and lemon wedges. Serve hot with raita and papadum.