chicken biryani
Recipe Information
Time
2 hours
Servings
6 People
Chicken Biryani is a popular Indian dish that has been enjoyed for centuries. It is believed to have originated in the royal kitchens of the Mughal Empire, where it was prepared for kings and queens. The dish has since become a staple in Indian cuisine, loved by people all over the world.
Biryani is known for its rich flavors and aromatic spices, which are carefully layered with rice and meat to create a mouthwatering experience. This recipe has been passed down through generations, and each family adds their own unique touch to it.
Preparing chicken biryani can be a labor of love, but the end result is always worth the effort. Gather your friends and family around the table and enjoy this delicious meal together.
Ingredients
- 2 cups basmati rice
- 1 lb chicken, cut into pieces
- 1 large onion, thinly sliced
- 1/4 cup vegetable oil
- 1/4 cup plain yogurt
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon red chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon saffron threads
- 1/4 cup warm milk
- 4 cups water
- Salt, to taste
Instructions
- Wash and soak the basmati rice in water for 30 minutes, then drain.
- In a large bowl, marinate the chicken with yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, cumin, coriander, salt, and half of the chopped cilantro and mint leaves. Set aside for at least 30 minutes.
- Heat the vegetable oil in a large, heavy-bottomed pan over medium heat. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.
- Add the marinated chicken to the pan with the remaining onions and cook for 10-12 minutes, stirring occasionally.
- In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with salt to taste. Cook until the rice is 70% cooked, then drain the water.
- Preheat the oven to 350°F (180°C).
- In a small bowl, mix the saffron threads with warm milk.
- Layer the partially cooked rice over the chicken in the pan. Drizzle the saffron milk evenly over the rice. Sprinkle the reserved fried onions, remaining chopped cilantro, and mint leaves on top.
- Cover the pan tightly with aluminum foil or a lid, and bake in the preheated oven for 25-30 minutes, or until the rice is fully cooked and the chicken is tender.
- Remove from the oven, let it rest for 5 minutes, and then gently fluff the rice with a fork. Serve hot with raita or your favorite side dish.
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