How to cook chicken biryani rice

Chicken biryani was originally an Asian rice dish but has since then been enjoyed by people world over. There are different methods of preparing this delicacy. For instance, in Pakki biryani, the chef cooks the marinated meat/chicken and rice separately the layers them later. Alternatively, in Kacchi biryani, rice is half cooked, the marinated meat/chicken is place at the bottom of another pot and alternate layers are made of rice and chicken. However, here is a much simpler and easy chicken biryani recipe. How to cook chicken biryani at home The following recipe gives the best chicken biryani recipe that you should try out; Chicken Biryani ingredients (5 servings) 500gms of boiled basmati rice 1 kg of chicken thighs Plain greek yoghurt Tomato chopped into small cubes Refined cooking oil 2 table spoons of Masala powder Grounded mint leaves 4 spoonfuls 2 sliced white onion Turmeric powder Garlic paste a spoonful Chilli powder half a teaspoon Tomato puree Salt Milk Pinch of saffron Cumin seeds Coriander powder Green cardamon Chicken biryani steps Mix the plain greek yoghurt, turmeric, chilli powder and salt in a bowl. Put the chicken thighs into the mixture and keep aside for about half an hour. Saffron should also be left to soak in milk for a while. Put a deep frying pan on heat and pour the refined oil. Fry the cumin seeds and green cardamom for about 120 seconds. Add the chopped onions into the pan until they turn golden brown add the sliced tomato and the tomato puree and fry for five minutes. Add the garlic paste and the coriander powder and other spices of your choice and fry for a minute. Under low heat, add the marinated chicken into the pot and let them mix for a while for the juices to be absorbed into the chicken. Cover the lid and let it simmer. However, keep stirring to avoid the chicken sticking at the bottom or getting burnt. Add some water if you want less viscous soup. This is done under medium heat for about 6 minutes. Turn off the heat Take the pre-boiled bisamati rice and place half of it in a pan. Sprinkle the milk soaked in saffron, gram masala, coriander and mint. The remaining quantity of rice should be layerd on top and garnish with the same ingredients.Put on the heat – medium and let is simmer for 5 minutes then put out the flame. This should be done while the pot is covered with a lid. For about 10 minutes after putting the flame off, let the biryani stay covered. Serve thereafter while hot This is how the traditional chicken biryani recipe is made. Quite simple right! However there is several ways the chicken biryani recipes can factor in some tricks to ensure the end product remain sumptuous and unforgettable. Never compromise on the rice quality If possible marinate the chicken overnight Use fresh spices especially mint and coriander Rice should be half cooked separately Fried onions are a significant part of the whole process.