How To Make Chicken Biryani l Delicious Chicken Biryani Recipe

 Delicious Chicken Biryani Recipe

Ingredients:

For Marinating Chicken:

500g chicken, cut into pieces

1 cup plain yogurt

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

Salt to taste

For Rice:

2 cups basmati rice, soaked for 30 minutes and drained

4-5 cups water

2-3 green cardamom pods

2-3 cloves

1 bay leaf

Salt to taste

For Biryani:

3 tablespoons oil or ghee

2 large onions, thinly sliced

1 teaspoon cumin seeds

2-3 green chilies, slit

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon garam masala

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon nutmeg powder

1/4 teaspoon mace (javitri) powder

A pinch of saffron strands soaked in 1/4 cup warm milk

Fresh coriander leaves, chopped, for garnishing

Fresh mint leaves, chopped, for garnishing

Instructions:

Marinating the Chicken:

In a bowl, combine yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, and salt.

Add the chicken pieces to the marinade and coat them well. Cover and let it marinate for at least 2 hours, preferably overnight in the refrigerator.

Cooking the Rice:

In a large pot, bring 4-5 cups of water to a boil.

Add soaked and drained rice, cardamom pods, cloves, bay leaf, and salt.

Cook the rice until it's about 70% cooked (still slightly firm). Drain and set aside.

Preparing the Biryani:

In a heavy-bottomed pan or pot, heat oil or ghee over medium heat.

Add sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for later garnishing.

To the remaining onions in the pan, add cumin seeds and slit green chilies. Sauté for a minute.

Add ginger paste and garlic paste. Sauté until the raw smell disappears.

Add marinated chicken and cook until it's browned on all sides.

Layering and Dum Cooking:

Reduce the heat to low. Sprinkle garam masala, ground coriander, ground cumin, nutmeg powder, and mace powder over the chicken. Mix well.

Layer the partially cooked rice evenly over the chicken in the pot.

Drizzle the saffron milk over the rice. Also, sprinkle some chopped mint and coriander leaves.

Spread the reserved fried onions on top.

Cover the pot with a tight-fitting lid. You can also seal the lid with dough to trap steam.

Cook on low heat ("dum") for about 25-30 minutes. You can also place a tava (griddle) under the pot to distribute heat evenly.

Final Touches:

Once the biryani is cooked, remove it from heat and let it sit, covered, for 10-15 minutes to allow the flavors to meld.

Gently fluff the biryani with a fork before serving to avoid breaking the rice grains.

Serve the chicken biryani hot, garnished with more fresh mint and coriander leaves.

Enjoy the aromatic and flavorful Chicken Biryani with raita, salad, or any side dish of your choice!

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