Chicken Biryani recipe METHOD :🤗😋

Recipes

Biryani is a fragrant, flavorful rice dish that originates from the Indian subcontinent and is made with layers of spiced rice, meat (such as chicken, mutton, beef, or even vegetables), and sometimes yogurt, herbs, and fried onions. It’s a popular dish for special occasions and is loved for its rich aroma and vibrant flavors.

Here’s a traditional Chicken Biryani recipe to make at home.😊

Ingredients:

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Tips for Perfect Biryani😋:

Ingredients:

For the Chicken Marinade:

  • 500g chicken (cut into pieces)
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1-2 green chilies (slit)
  • 1 tablespoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon garam masala
  • Salt to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh coriander leaves
  • 2 tablespoons chopped mint leaves

For the Rice:

  • 2 cups basmati rice
  • 4 cups water
  • 1-2 bay leaves
  • 4-5 cloves
  • 4-5 green cardamom pods
  • 1-2 cinnamon sticks
  • 1 teaspoon cumin seeds
  • Salt to taste

For the Biryani:

  • 2 tablespoons ghee (clarified butter) or oil
  • 2 medium onions, thinly sliced
  • 1 tablespoon ginger-garlic paste
  • 1 large tomato, chopped
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • A pinch of saffron strands (soaked in warm milk, optional)
  • Fresh coriander leaves (for garnish)
  • Fresh mint leaves (for garnish)
  • Fried onions (for garnish, optional)

Instructions:

Step 1: Marinate the Chicken

  1. Marinate: In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala, salt, lemon juice, coriander, and mint leaves. Mix well so the chicken is fully coated. Cover and refrigerate for at least 1 hour (or overnight for better flavor).

Step 2: Cook the Rice

  1. Rinse the rice: Wash the basmati rice under cold water until the water runs clear, to remove excess starch.
  2. Boil the rice: In a large pot, bring 4 cups of water to a boil. Add the bay leaves, cloves, cardamom pods, cinnamon sticks, cumin seeds, and salt.
  3. Cook the rice: Add the rice to the boiling water and cook until it’s 70-80% cooked (the grains should still be a little firm). This usually takes around 7-8 minutes. Drain the rice and set it aside.

Step 3: Cook the Chicken

  1. Fry the onions: In a large, heavy-bottomed pot or pressure cooker, heat 2 tablespoons of ghee or oil. Add the sliced onions and sauté them until golden brown and crispy. Remove half of the fried onions for garnishing later.
  2. Cook the chicken: To the remaining onions, add 1 tablespoon ginger-garlic paste and sauté for 2-3 minutes until fragrant. Add the marinated chicken to the pot and cook on medium-high heat for 10-15 minutes, stirring occasionally, until the chicken is cooked through and the oil starts to separate. Add the chopped tomato and cook until soft.
  3. Spice it up: Add red chili powder, garam masala, cumin powder, and mix well. Cook for another 3-5 minutes until the chicken is well-coated with the spices.

Step 4: Layering the Biryani

  1. Layering: Once the chicken is cooked, reduce the heat to low. Layer the rice over the chicken, spreading it evenly.
  2. Add saffron milk: Drizzle the soaked saffron milk over the rice for color and aroma (optional but adds richness).
  3. Garnish: Sprinkle fried onions, fresh mint leaves, and fresh coriander leaves over the top of the rice.

Step 5: Dum Cooking (Steam Cooking)

  1. Seal the pot: Cover the pot with a tight-fitting lid. You can also seal the edges of the lid with some dough to trap the steam inside (this is known as “dum”).
  2. Cook on low heat: Place the pot on a very low flame (you can use a tava or griddle underneath the pot to prevent direct heat). Let it cook for 20-25 minutes. Alternatively, if using a pressure cooker, cook for 10-12 minutes without the pressure weight on.The steam will cook the rice perfectly, blending all the flavors.

Step 6: Serve

  1. Fluff the biryani: After the biryani is done, gently fluff the rice with a fork to mix the chicken and rice layers.
  2. Garnish: Garnish with the reserved fried onions, mint, and coriander leaves.
  3. Serve hot with raita (yogurt with cucumber and mint), salad, or a simple side of pickle and papad.

Tips for Perfect Biryani:

  • Use good quality basmati rice for a fragrant, fluffy biryani.
  • Marinating the chicken is key to infusing it with flavor. Let it marinate for at least an hour, preferably overnight.
  • Dum cooking on low heat ensures the flavors are sealed and the rice doesn’t become mushy.
  • You can add boiled eggs to the biryani for extra richness.
  • If you prefer a vegetarian version, you can substitute the chicken with vegetables (like potatoes, carrots, peas, and cauliflower) or paneer.

Enjoy your flavorful, homemade Chicken Biryani!

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