Recipe for Chicken and Rice Biryani:
Ingredients:
For Marinating Chicken:
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
For Rice:
- 2 cups basmati rice, soaked for 30 minutes
- 4-5 cups water
- 2-3 green cardamom pods
- 2-3 cloves
- 1 bay leaf
- Salt to taste
For Biryani:
- 3 tablespoons cooking oil or ghee
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup chopped mint leaves
- 1/2 cup chopped coriander leaves
- 1/4 cup fried onions (for garnish)
- Saffron strands soaked in 2 tablespoons of warm milk (for color and flavor)
Biryani Masala:
- 1 teaspoon cumin seeds
- 4-5 whole black peppercorns
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 black cardamom pod
- 1-2 bay leaves
Instructions:
- Marinate Chicken:
- In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well, ensuring each piece is coated. Allow it to marinate for at least 30 minutes.
- Cook Rice:
- Rinse the soaked basmati rice. In a large pot, bring water to a boil. Add soaked rice, green cardamom, cloves, bay leaf, and salt. Cook the rice until it’s 70-80% cooked. Drain and set aside.
- Prepare Biryani Masala:
- In a small pan, heat the biryani masala ingredients (cumin seeds, black peppercorns, green cardamom, cloves, cinnamon stick, black cardamom, and bay leaves) until fragrant. Grind into a fine powder using a spice grinder or mortar and pestle.
- Cook Chicken:
- In a large, heavy-bottomed pan, heat oil or ghee. Add sliced onions and sauté until golden brown. Remove half for later garnishing.
- Add the marinated chicken to the pan until it’s browned and cooked. Add chopped tomatoes, biryani masala, mint leaves, and coriander leaves. Cook for a few more minutes until the tomatoes are soft.
- Layering Biryani:
- Layer the partially cooked rice over the chicken mixture in the same pan. Drizzle the saffron milk over the rice. Sprinkle the reserved fried onions and chopped mint and coriander leaves on top.
- Dum Cooking:
- Cover the pan tightly with a lid or aluminum foil. Cook on low heat for 20-25 minutes to allow the flavors to meld and the rice to finish cooking.
- Serve:
- Gently fluff the biryani with a fork, mixing the chicken and rice. Serve hot, garnished with additional fried onions and fresh herbs.
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