Recipe of biryani

 

Here's a classic chicken biryani recipe that's flavorful and perfect for any occasion:

Ingredients:

For the rice:

  • 2 cups basmati rice (soaked for 30 minutes)
  • 4 cups water
  • 1 bay leaf
  • 3-4 cloves
  • 2-3 green cardamoms
  • 1-inch cinnamon stick
  • Salt to taste

For the chicken marinade:

  • 500g chicken (bone-in pieces preferred)
  • 1 cup yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • Salt to taste
  • Juice of ½ lemon

For the biryani:

  • 2 large onions (thinly sliced)
  • 2-3 tbsp oil or ghee
  • A few strands of saffron soaked in 2 tbsp warm milk (optional)
  • Fresh mint and coriander leaves (a handful each)
  • 1 green chili (slit)
  • 1 tbsp biryani masala (optional, for extra flavor)

Instructions:

  1. Marinate the Chicken: Mix all marinade ingredients and let it rest for at least 1 hour (overnight for best results).

  2. Cook the Rice: Boil water with whole spices and salt. Add soaked rice and cook until 70% done. Drain and set aside.

  3. Fry Onions: In a deep pan, fry sliced onions until golden brown and crispy. Set aside half for garnish.

  4. Cook Chicken: In the same pan, add marinated chicken. Cook until it's almost done and the oil separates (10-15 minutes).

  5. Layering:

    • Lower the heat.
    • Layer rice over the cooked chicken.
    • Top with fried onions, chopped herbs, green chili, saffron milk (if using), and biryani masala.

  6. Dum (Steam) Cooking:

    • Cover with a tight lid or seal with dough.
    • Cook on low heat for 20-25 minutes. (You can place a tawa underneath to avoid burning.)

  7. Rest and Serve: Let it rest for 10 minutes, then gently mix before serving with raita or salad.


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