Chicken Biryani

Chicken Biryani is flavorful and aromatic. It combines rice with chicken, spices, and herbs. Here’s a detailed recipe to make Chicken Biryani

Ingredients

For the Marinade:

• 1 kilogram of chicken, cut into pieces

• 1 cup of yogurt.

• Two tablespoons of ginger-garlic paste.

• Two teaspoons of red chili powder

• 1 teaspoon of turmeric powder

• Two teaspoons of garam masala powder

• Salt to taste

• Two tablespoons of lemon juice

For the Rice:

• 2 cups of basmati rice

• 4 cups of water

• 2 bay leaves

• 4 cloves

• 4 green cardamom pods

• 1 cinnamon stick.

• 1 teaspoon salt

For the Biryani:

• Slice three onions of considerable size into slender rings.

• 2 tomatoes, chopped

• 4 green chilies, slit

• 1 cup chopped fresh coriander leaves

• 1 cup chopped fresh mint leaves

• 1/2 cup milk

• A pinch of saffron strands

• 1/4 cup ghee (clarified butter) or oil

• 1 teaspoon cumin seeds

• 1 teaspoon of fennel seeds

• 2 tablespoons of biryani masala powder (store-bought or homemade)

Instructions

Marinating the Chicken:

1. In a large bowl, mix the chicken with yogurt and spices. Add ginger-garlic paste. Then, add red chilli and turmeric powders, garam masala, salt, and lemon juice.

2. Blend to envelop chicken pieces in an even layer.

3. Seal the bowl and refrigerate for a least of 1 hour overnight.

Preparing the Rice:

1. Rinse the basmati rice under cold water until the water runs clear.

2. In a large pot, bring 4 cups of water to a boil.

3. Add the bay leaves, cloves, cardamom pods, cinnamon stick, and salt.

4. Add the rinsed rice to the boiling water and cook until the rice is 70% cooked; it should still have a bite to it).

5. Drain the rice and set it aside.

Cooking the Chicken:

1. In a large heavy-bottomed pan, heat the ghee or oil over medium heat.

2. Add the cumin seeds and fennel seeds and let them splutter.

3. Add the sliced onions and sauté until they turn golden brown.

4. Add the chopped tomatoes and green chilies and cook until the tomatoes become soft.

5. Add the marinated chicken along with the marinade. Cook until the chicken is eighty percent cooked.

6. Add the biryani masala powder and mix well.

Layering and Cooking the Biryani:

1. Soak the saffron strands in warm milk and set it aside.

2. Place half of the cooked rice on top of the chicken in the pan.

3. Sprinkle half of the chopped coriander and mint leaves over the rice.

4. Add the remaining rice as the second layer.

5. Drizzle the saffron milk over the rice.

6. Sprinkle the remaining coriander and mint leaves on top.

7. Cover the pan with a tight-fitting lid or seal it with aluminum foil.

8. Reduce the heat to low and let the biryani cook on dum (slow steam cooking) for 25-30 minutes.

Serving:

1. Use a fork to separate rice layers completely once preparation ends.

2. Serve hot with raita, salad, or any side dish of your choice.

Enjoy your homemade Chicken Biryani!