A step-by-step recipe for making Chicken Biryani, a flavorful and aromatic Indian rice dish:
Ingredients:
For Marinating the Chicken:
- 1 pound (450g) chicken pieces, cleaned and cut
- 1/2 cup plain yogurt
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon biryani masala
- Salt to taste
For the Rice:
- 2 cups basmati rice
- Water for soaking rice
- 4-5 cups water for cooking rice
- Whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves)
For Assembling the Biryani:
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup oil or ghee
- 1/2 cup chopped fresh cilantro (coriander leaves)
- 1/2 cup chopped fresh mint leaves
- Saffron strands soaked in milk (for color and aroma)
- Fried onions for garnish (optional)
Instructions:
1. Marinate the Chicken:
1.1 In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, biryani masala, and salt to make the marinade.
1.2 Add the chicken pieces to the marinade, ensuring they are well coated. Cover and let the chicken marinate for at least 1 hour, preferably longer.
2. Prepare the Rice:
2.1 Wash the basmati rice thoroughly and soak it in water for about 30 minutes.
2.2 In a large pot, bring 4-5 cups of water to a boil. Add whole spices (bay leaves, cinnamon, cardamom, cloves).
2.3 Drain the soaked rice and add it to the boiling water. Cook the rice until it's about 70% cooked (it should still have a slight bite to it). Drain the rice and set aside.
3. Sauté Onions and Tomatoes:
3.1 In a large heavy-bottomed pot, heat oil or ghee over medium heat.
3.2 Add thinly sliced onions and sauté until they turn golden brown and crispy. Remove some fried onions for garnish, if desired.
3.3 Add chopped tomatoes and cook until they soften and the oil starts to release.
4. Layer the Biryani:
4.1 Arrange marinated chicken evenly over the sautéed onions and tomatoes.
4.2 Sprinkle half of the chopped cilantro and mint leaves over the chicken.
4.3 Layer the partially cooked rice over the chicken and herbs.
4.4 Sprinkle the remaining cilantro and mint leaves over the rice.
4.5 Drizzle the saffron-soaked milk over the rice for color and aroma.
5. Cook the Biryani:
5.1 Cover the pot with a tight-fitting lid to seal in the steam. You can also use a dough seal or a cloth between the lid and the pot to prevent steam from escaping.
5.2 Place the pot on low heat and let the biryani cook for about 20-25 minutes. This allows the flavors to meld and the chicken to cook through.
6. Serve:
6.1 Once cooked, gently fluff the biryani with a fork to mix the layers.
6.2 Garnish with the reserved fried onions.
6.3 Serve the Chicken Biryani hot with raita (yogurt dip), salad, or chutney on the side.
Enjoy your flavorful and aromatic Chicken Biryani, a beloved dish that's perfect for special occasions and gatherings!