Chicken Biryani
Chicken Biryani —a dish that transports you to the bustling streets of Delhi with its aromatic spices and fragrant basmati rice. Picture succulent pieces of chicken marinated in a symphony of spices, layered with fragrant rice, and slow-cooked to perfection.
Ingredients:
- 2 cups basmati rice, soaked for 30 minutes and drained
- 1.5 lbs chicken, cut into pieces
- 1 cup plain yogurt
- 2 large onions, thinly sliced
- 3 tomatoes, chopped
- 3 tablespoons vegetable oil
- 2 tablespoons ghee (clarified butter)
- 1 tablespoon ginger-garlic paste
- 1 tablespoon biryani masala
- 1 teaspoon cumin seeds
- 4 green cardamom pods
- 4 whole cloves
- 2-inch cinnamon stick
- 1 bay leaf
- Fresh cilantro and mint, chopped, for garnish
- Fried onions for topping
Instructions:
- Marinate the Chicken:
- In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, biryani masala, and salt. Let it marinate for at least 2 hours.
- Prepare the Rice:
- In a large pot, bring water to a boil. Add soaked and drained basmati rice along with cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Cook until the rice is 70% cooked. Drain and set aside.
- Sauté Onions and Chicken:
- In a deep pan, heat vegetable oil and ghee. Add thinly sliced onions and sauté until golden brown. Add marinated chicken and cook until it is no longer pink.
- Layer the Biryani:
- In the pan with chicken, layer half of the partially cooked rice over the chicken. Top with chopped tomatoes, cilantro, and mint. Repeat with the remaining rice.
- Cook Dum Style:
- Cover the pan with a tight-fitting lid. Cook on low heat for 25-30 minutes, allowing the biryani to steam and the flavors to meld.
- Garnish and Serve:
- Garnish the Flavorful Chicken Biryani Feast with chopped cilantro, mint, and fried onions. Serve hot, allowing the layers of spices and aromatic rice to captivate your senses.