Treat Yourself to Flavorful Chicken Biryani
Ingredients
For the Chicken Marinade:
- 500g chicken (cut into pieces)
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- Salt, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh coriander leaves (chopped)
- 1/4 cup mint leaves (chopped)
For the Biryani Rice:
- 2 cups basmati rice
- 1 bay leaf
- 3–4 green cardamoms
- 1–2 cinnamon sticks
- 4–5 cloves
- 1/2 teaspoon cumin seeds
- 1 tablespoon ghee (clarified butter)
- Salt, to taste
- 4 cups water
For the Biryani Gravy:
- 2 tablespoons ghee or oil
- 2 large onions (finely sliced)
- 2 tomatoes (finely chopped)
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon coriander powder
- 1 cup fresh yogurt
- Salt, to taste
- 1/4 cup mint leaves (chopped)
- 1/4 cup fresh coriander leaves (chopped)
- 1/4 cup fried onions (for garnish)
- 1 tablespoon lemon juice
Instructions
- Marinate the Chicken:
In a bowl, combine the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, cumin powder, salt, lemon juice, chopped coriander, and mint leaves. Mix well and marinate for at least 30 minutes (preferably overnight for the best flavor).
- Cook the Rice:
Rinse the basmati rice under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cardamoms, cinnamon sticks, cloves, cumin seeds, ghee, and salt. Add the rinsed rice and cook until it’s 70% done (slightly firm to bite). Drain and set aside.
- Prepare the Gravy:
Heat ghee or oil in a large pan over medium heat. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for 2 minutes. Then, add chopped tomatoes and cook until they soften.
- Add Spices and Yogurt:
Add red chili powder, turmeric, garam masala, coriander powder, and salt. Cook for a minute until fragrant. Stir in the yogurt and cook until the gravy thickens and oil separates from the mixture.
- Cook the Chicken:
Add the marinated chicken to the pan and cook for 10–12 minutes or until the chicken is tender and cooked through. Add the chopped mint and coriander leaves.
- Assemble the Biryani:
In a large pot, layer half of the chicken gravy, then half of the cooked rice. Repeat the layers. Drizzle some ghee on top and garnish with fried onions, mint, coriander leaves, and lemon juice.
- Dum Cooking (Steaming):
Cover the pot with a tight-fitting lid or seal it with dough. Cook on low heat for 20–25 minutes to allow the flavors to blend and the rice to absorb the gravy.
- Serve:
Serve the aromatic Chicken Biryani hot with raita or a fresh salad.
Enjoy your flavorful, homemade Chicken Biryani — perfect for special occasions or family feasts! 🥘🍗
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