how to make Chicken biryani
How to make chicken Biryani
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Making biryani involves multiple steps, including preparing the rice, marinating and cooking the meat, and assembling everything together. Here's a general recipe for chicken biryani:
Ingredients:
For Rice:
- 2 cups Basmati rice (soaked for 30 minutes)
- 4-5 cups water
- 2-3 cloves
- 2-3 cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- Salt to taste
For Chicken Marinade:
- 500g chicken (bone-in pieces preferred)
- ½ cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- Salt to taste
- Freshly chopped cilantro and mint leaves (a handful)
For Biryani Gravy:
- 3 tablespoons oil or ghee
- 2 large onions (thinly sliced)
- 2 tomatoes (chopped)
- 2 green chilies (slit)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon biryani masala (optional)
- Fresh mint and cilantro leaves (for garnish)
- A pinch of saffron (soaked in 2 tablespoons warm milk)
Layering and Garnish:
- Fried onions (for garnish)
- Saffron milk
- Ghee or melted butter
- Fresh cilantro and mint leaves
Instructions:
1. Marinate the Chicken:
- In a bowl, combine yogurt, ginger-garlic paste, chili powder, turmeric, coriander powder, garam masala, and salt.
- Add the chicken pieces and coat them well with the marinade.
- Let it marinate for at least 30 minutes or preferably for a few hours in the fridge.
2. Prepare the Rice:
- In a large pot, bring water to a boil. Add cloves, cardamom, bay leaf, cinnamon, and a little salt.
- Add the soaked rice and cook until the rice is 70% cooked (al dente). Drain and set aside.
3. Cook the Chicken Gravy:
- Heat oil or ghee in a large pan. Add cumin seeds and let them sizzle.
- Add sliced onions and cook until they are golden brown.
- Add ginger-garlic paste and green chilies. Cook for 1-2 minutes.
- Add tomatoes and cook until they soften and oil separates.
- Add the marinated chicken along with any leftover marinade. Cook until the chicken is partially cooked (80% done).
- Add biryani masala, garam masala, and adjust salt. Cook for a few more minutes.
4. Layering the Biryani:
- In a heavy-bottomed pot, start layering:
- First, add a layer of partially cooked chicken with gravy.
- Then, add a layer of rice.
- Drizzle some saffron milk, fried onions, and fresh cilantro/mint leaves.
- Repeat the layers, finishing with rice on top.
- Add some melted ghee or butter on top of the final rice layer.
5.Dum Cooking:
- Cover the pot with a tight lid or seal it with dough to trap the steam.
- Cook on low heat for about 20-25 minutes (you can place the pot over a griddle/tawa to avoid direct heat).
- Let it rest for 10 minutes before opening the lid.
6. Serve:
.Gently fluff the biryani to mix the layers.
Serve hot with raita, salad, or a boiled egg.
Enjoy your delicious homemade chicken biryani!
