✅ Ingredients:
For the chicken marinade:
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500g chicken (cut into pieces)
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1 cup yogurt
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2 tbsp ginger-garlic paste
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2 tsp red chili powder
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1 tsp turmeric powder
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2 tsp coriander powder
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1 tsp garam masala
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1 tsp cumin powder
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Juice of 1 lemon
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Salt to taste
For the rice:
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2 cups basmati rice
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4 cups water
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2-3 green cardamom pods
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4-5 cloves
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1 cinnamon stick
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1 bay leaf
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Salt to taste
For the biryani:
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3 tbsp oil or ghee
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2 large onions (thinly sliced)
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2 tomatoes (chopped)
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A handful of mint leaves
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A handful of coriander leaves
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2 green chilies (slit)
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1/4 tsp saffron strands soaked in 2 tbsp warm milk (optional)
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Fried onions (optional garnish)
👨🍳 Instructions:
1. Marinate chicken:
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Mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, cumin powder, lemon juice, and salt.
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Marinate for at least 1 hour (overnight is best).
2. Cook rice:
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Rinse basmati rice until water runs clear. Soak for 30 minutes.
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Boil water with cardamom, cloves, cinnamon, bay leaf, and salt.
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Add soaked rice and cook until 70% done (rice should still have a bite). Drain and set aside.
3. Cook chicken:
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Heat oil/ghee in a heavy-bottomed pan.
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Fry sliced onions until golden brown. Remove half for garnish.
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Add tomatoes and cook until soft.
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Add marinated chicken and cook on medium heat until chicken is tender and oil separates (about 15-20 minutes).
4. Layering the biryani:
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In a large heavy pot or dutch oven, spread a layer of chicken gravy at the bottom.
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Add half the cooked rice over it. Sprinkle some mint, coriander leaves, slit green chilies, and saffron milk.
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Add the remaining rice as the top layer and again sprinkle mint, coriander, and fried onions.
5. Dum cooking (steaming):
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Cover the pot with a tight lid or seal with dough to trap steam.
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Cook on very low heat for 25-30 minutes (you can place the pot on a tawa/griddle to prevent direct heat).
6. Serve:
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Gently fluff the biryani before serving.
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Serve hot with raita or salad.
💡 Tips:
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Use good quality basmati rice for best aroma.
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Saffron and fried onions enhance flavor but are optional.
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Dum cooking is key to authentic texture and aroma.
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