Chicken biryani is a delicious and flavorful dish that is popular in many parts of the world. It is a perfect combination of aromatic spices, tender chicken, and fragrant basmati rice. Biryani is an excellent meal option for a family dinner, a festive occasion, or a special gathering with friends. While it may seem daunting to prepare at first, cooking chicken biryani is not as complicated as it seems. In this article, we will take you through the step-by-step process of cooking chicken biryani.
Ingredients:
To cook chicken biryani, you will need the following ingredients:
For the chicken marinade:
500 g boneless chicken
1 cup plain yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
2 tablespoons lemon juice
Salt to taste
2 cups basmati riceFor the biryani:
2 onions, thinly sliced
2-3 green chilies, sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tomatoes, chopped
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
Salt to taste
1/4 cup chopped coriander leaves
1/4 cup chopped mint leaves
1/4 cup ghee or oil
Instructions:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
Cut the chicken into small pieces and marinate it with the ingredients mentioned in the chicken marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight.
In a large pot, bring 4 cups of water to a boil. Add the soaked rice, bay leaf, cardamom, cloves, cinnamon stick, and salt. Give it a stir and cook for about 8-10 minutes until the rice is about 70% cooked. Drain the water and set the rice aside.
In a deep pan or Dutch oven, heat the ghee or oil over medium heat. Add the sliced onions and green chilies, and sauté until the onions turn golden brown.
Add the ginger and garlic paste and sauté for another minute.
Add the chopped tomatoes, red chili powder, cumin powder, coriander powder, garam masala powder, and salt. Cook until the tomatoes become soft and mushy.
Add the marinated chicken and cook for about 10-15 minutes until the chicken is cooked through.
In a large pot or Dutch oven, layer the rice and chicken mixture, starting and ending with a layer of rice. Sprinkle chopped coriander and mint leaves on each layer.
Cover the pot with a tight-fitting lid and cook over low heat for 20-25 minutes until the rice is fully cooked and fluffy.
Once the biryani is cooked, remove the pot from the heat and let it rest for 10 minutes before serving.
Serve the biryani hot with raita, pickle, and papad.
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