BIRYANI

Here’s a basic recipe for making chicken biryani, a flavorful and aromatic dish popular in South Asian cuisine

 

Ingredients:

• 2 cups basmati rice
• 500g chicken (cut into pieces)
• 2 large onions (sliced)
• 2 tomatoes (chopped)
• 1/2 cup plain yogurt
• 4 cloves garlic (minced)
• 1-inch ginger (grated)
• 2 green chilies (slit)
• 1/4 cup chopped cilantro (coriander leaves)
• 1/4 cup chopped mint leaves
• 2 tablespoons biryani masala powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 4-5 green cardamom pods
• 2-3 cinnamon sticks
• 4-5 cloves
• 1 bay leaf
• Salt to taste
• 3 tablespoons ghee or vegetable oil
• Saffron strands (optional, soaked in warm milk)

Instructions:

1. Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large pot or deep pan over medium heat. Add cumin seeds, black peppercorns, green cardamom pods, cinnamon sticks, cloves, and bay leaf. Sauté for a minute until fragrant.
3. Add sliced onions and sauté until they turn golden brown.
4. Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add chicken pieces to the pot along with biryani masala powder, turmeric powder, red chili powder, chopped cilantro, and mint leaves. Stir well to coat the chicken with the spices.
7. Cook the chicken for about 5-7 minutes until it’s partially cooked.
8. In another pot, bring water to a boil. Add salt and the soaked basmati rice. Cook the rice until it’s 70-80% done. Drain and set aside.
9. Layer the partially cooked chicken masala at the bottom of the pot. Top it with the partially cooked rice.
10. Drizzle saffron-infused milk (if using) over the rice for added aroma and color.
11. Cover the pot with a tight-fitting lid and cook on low heat for about 15-20 minutes until the rice is fully cooked and the chicken is tender.
12. Once done, gently fluff the biryani with a fork. Serve hot with raita (yogurt dip) or salad.

Enjoy your homemade chicken biryani! Feel free to adjust the spices according to your taste preferences.