How to make Chicken Biriyani at Home (Indian Style)
How to make Chicken Biriyani at Home (Indian Style)
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Ingredients:
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2 cups basmati rice ||.jpeg)
500 grams chicken pieces (with bone or boneless) || .jpeg)
2 onions, thinly sliced ||.jpeg)
2 tomatoes, chopped ||.jpeg)
2 tablespoons biryani masala powder ||.jpeg)
1 tablespoon ginger-garlic paste ||.jpeg)
1 cup plain yogurt ||.jpeg)
1/2 cup chopped fresh mint leaves ||.jpeg)
1/2 cup chopped fresh coriander leaves ||.jpeg)
4 cups water ||.jpeg)
4 tablespoons ghee or vegetable oil ||.jpeg)
Whole spices (1 cinnamon stick, 4 green cardamom pods, 4 cloves, 2 bay leaves) ||.jpeg)
Salt to taste ||
For the marinade:
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Process for marinade :
1/2 cup plain yogurt ||
1 tablespoon ginger-garlic paste ||.jpeg)
1 teaspoon red chili powder ||.jpeg)
1/2 teaspoon turmeric powder || 1 teaspoon biryani masala powder || Salt to taste || Instructions:
1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
2. In a bowl, mix the chicken pieces with all the marinade ingredients. Let it marinate for at least 30 minutes or refrigerate overnight for better flavors.
3. Heat ghee or oil in a large, heavy-bottomed pan over medium heat. Add the whole spices (cinnamon stick, cardamom pods, cloves, bay leaves) and sauté for a minute until fragrant.
4. Add the sliced onions to the pan and cook until they turn golden brown. Remove half of the caramelized onions and set them aside for garnishing.
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5. Add the ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.
6. Add the chopped tomatoes and cook until they soften.
7. Now, add the marinated chicken to the pan and cook until it is no longer pink. Stir occasionally to prevent sticking.
8. Add the biryani masala powder, salt, chopped mint leaves, and chopped coriander leaves. Mix well to coat the chicken evenly with the spices.
9. Reduce the heat to low. Add the yogurt and mix well with the chicken. Cover the pan and let it cook for about 10 minutes, allowing the flavors to meld.
10. Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add salt to the boiling water.
11. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70-80% cooked (slightly undercooked). Drain the rice and set it aside.
12. Preheat your oven to 180°C (350°F).
13. In a large oven-safe dish, spread a layer of the partially cooked rice. Top it with a layer of the chicken curry. Repeat the layers until you finish the rice and chicken curry. The top layer should be rice.
14. Sprinkle the reserved caramelized onions on top of the rice for garnishing.
15. Cover the dish with a tight-fitting lid or aluminum foil. Place it in the preheated oven and bake for about 30-40 minutes, or until the rice is fully cooked and aromatic.
16. Once done, remove the biryani from the oven and let it rest for a few minutes before serving.
17. Serve the biryani hot with rait
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