Biryani

kunjang (71)in #chicken • 7 days ago

Chicken biryani is a popular and aromatic South Asian dish that combines fragrant basmati rice with tender pieces of chicken, a blend of spices, and a touch of saffron or turmeric for color. It's often garnished with fried onions, fresh herbs like cilantro and mint, and sometimes served with raita, boiled eggs, or pickles. Here's a basic outline of how to make it:

Ingredients:

For the Chicken Marinade

500g chicken (bone-in or boneless)

1 cup yogurt

1 tsp ginger-garlic paste

1 tsp red chili powder

½ tsp turmeric powder

1 tsp garam masala

1 tsp salt

Juice of 1 lemon

For the Rice

2 cups basmati rice (soaked for 30 minutes)

4 cups water

2-3 whole cloves

1-2 bay leaves

1 cinnamon stick

3-4 green cardamom pods

Salt to taste

For the Gravy

2 medium onions (thinly sliced)

2 medium tomatoes (chopped)

2 green chilies (slit)

1 tsp coriander powder

½ tsp cumin powder

1 tsp garam masala

Fresh mint and cilantro (chopped)

For Assembling

1 pinch saffron (soaked in warm milk)

2 tbsp ghee or butter

Fried onions (optional, for garnish)

Instructions:

Marinate Chicken:
Combine chicken with yogurt, spices, lemon juice, and salt. Let it marinate for at least 1 hour (or overnight for better flavor).

Cook Rice:
Boil water with whole spices and salt. Add soaked rice and cook until 70% done. Drain and set aside.

Prepare Chicken Gravy:
Heat oil in a pan. Fry onions until golden brown. Add green chilies, ginger-garlic paste, and tomatoes. Cook until tomatoes soften. Add the marinated chicken and cook until it’s tender and coated with the masala.

Layering:
In a deep pot, spread a layer of chicken gravy at the bottom. Add a layer of half-cooked rice on top. Sprinkle saffron milk, ghee, mint, and cilantro. Repeat with another layer of rice and chicken.

Dum Cooking (Steam):
Cover the pot with a tight lid or seal it with dough to trap the steam. Cook on low heat for 25–30 minutes to let the flavors meld.