There is nothing as flavorful and as delightful as biryani. Here is the recipe of famous chicken biryani.
Ingredients:
For the Rice:
- 2 cups Basmati rice
- 4 cups water
- 1 teaspoon salt
- 1 bay leaf
- 1 cinnamon stick
- 2-3 cardamom pods
- 1 tablespoon ghee or oil
For the Chicken Marinade:
- 500 grams (about 1 lb) chicken, cut into pieces
- 1 cup plain yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon ginger-garlic paste
- 1 tablespoon lemon juice
- Salt to taste
For the Biryani:
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 teaspoon clove powder
- 1 teaspoon garam masala
- 1 teaspoon black pepper powder
- 1/2 teaspoon ground cinnamon
- Salt to taste
- Fresh cilantro and mint leaves, chopped
- 1/4 cup fried onions (optional, for garnish)
- Saffron strands soaked in 2 tablespoons warm milk (optional)
Instructions:
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 salt, bay leaf, cinnamon stick, cardamom pods, and ghee or oil. Add the rinsed rice and cook until the rice is about 70-80% cooked. The grains should still be firm. Drain the rice and set aside.
In a large bowl, combine the yogurt, turmeric powder, red chili powder, garam masala, coriander powder, ginger-garlic paste, lemon juice, and salt. Add the chicken pieces and mix well. Let it marinate for at least 30 minutes, preferably longer for better flavor.
In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds and sauté until they crackle. Add the sliced onions and sauté until golden brown. Add the chopped tomatoes and cook until they become soft, and the oil starts to separate. Add the marinated chicken and cook until it has cooked through. Add the clove powder, garam masala, black pepper, ground cinnamon, and salt. Stir well to combine and let it cook for a few minutes to allow the spices to blend with the chicken.
Remove half of the chicken mixture and set aside. Spread the remaining mixture evenly in the pot. Layer half of the cooked rice over the chicken mixture. Sprinkle half of the chopped cilantro and mint leaves. Add the remaining chicken mixture, then the rest of the rice. Top with the remaining cilantro and mint leaves.
If using, drizzle the saffron milk over the top layer of rice.
Cover the pot with a tight-fitting lid. Cook on low heat for about 20-25 minutes, allowing the flavors to meld together. You can also place a heavy pan under the pot to prevent direct heat. Alternatively, you can cook the biryani in a preheated oven at 350°F (175°C) for 25-30 minutes.
Once cooked, gently fluff the rice with a fork. Garnish with fried onions and toasted nuts, if using. Serve hot with raita (yogurt sauce) and a side salad.