Tip for Perfect Chicken Biryani:
The chicken must be soaked for spices at least for 4-6hrs or preferably overnight for optimal flavoring. The marinade includes yogurt, ginger-garlic paste, red chili powder, garam masala, and turmeric powder. The best part about this spice mix is that it will not just flavor the chicken but also soften it that it can absorb all the spices which is ideal for a chicken biryani which is moist and patterned with colors and spices.
Chicken Biryani is a staple food for Indians and is one of the most delightful and celebrated dishes prepared by the Indian culture, given the variety of its spices, tender chicken, and flavorsome basmati rice. Whether you cook it for an event or a simple routine meal, it will always be a showstopper. So here is a recipe of a traditional biryani with chicken you can try at home.
Ingredients:
- Components:
- For the Rice:
- 2 cups of long-grain Indian basmati rice
- 1 bay laurel leaf
- 3 or 4 pieces of clove for seasoning
- 2 pieces of pods cardamom
- 1 piece of stick cinnamon
- Salt, as appropriate
- For the Marinade of the Chicken:
- 500g chicken with skin boned or without skin
- 1/2 cup of dairy food made from fermented milk, yogurt
- - Two tablespoons of ground ginger and garlic mixed
- One tsp red chili powder
- One teaspoon of a spice blend called garam masala.
- Half a teaspoon of turmeric spice.
- Salt to your preference.
- For the Biryani Layer:
- 2 onions cut into thin slices
- 2 tomatoes diced
- 2 green chilies splitted into pieces
- 1 tbsp Biryani spice powder
- Chopped mint leaves half a cup
- 1/2 cup chopped dhania leaved
- Half a cup of fried onions for the top
- 1/4 cup of either melted ghee or butter
- A few strands of saffron in warm milk
Preparation of Rice:
The basmati rice should be washed well and kept in water for 30 minutes before cooking.
Take a big vessel filled with water, throw in bay leave, cloves, cardamom, cinnamon pieces along with salt and boil the water. Pour the soaked rice into the water, and cook the rice for about 70-80% (not completely) done or firm yet. Drain the water out and keep the rice separately.
Marinate the Chicken:
Yogurt, ginger garlic paste, red chili powder, garam masala, turmeric, and salt should be combined in a bowl.
Then add this marinade to the chicken pieces and coat them well. And keep covered in a refrigerator for about 4 hours minimum (preferable overnight).
Cook the Chicken:
In a heavy bottomed pan, pour in ghee or oil and wait until hot enough. Put sliced onions in them and sauté until brown.
Add slit green chilies and chopped tomatoes in them and cook until tomatoes are soft.
Now add the marinated chicken and continute cooking on medium heat until the meat is thoroughly cooked and oil oozes out from the chicken sauce. Add the biryani masala, mint and coriander leaves.
Layer the Biryani:
In a heavy bottom or a large pot, spread half the quantity of rice cooked earlier and kept aside at the base. Pour in the chicken mixture on top of this.
Now cover up the chicken with the remaining halfway cooked rice. In the case of saffron usage, saffron milk should be poured on the arranged rice. Then, garnish with fried onions, mint, and coriander.
Dum Cooking:
In the case of using a pot with a lid, seal the pot with the lid very tightly, or with dough on the opening edges so that no steam is allowed to escape. Dum cooking can be done for about 20 to 25 minutes on low flame or until the rice along with all the ingredients is cooked completely.
Serve:
When the dish is done, take out the prepared biryani from the last pot it was cooked in and gently combine all the layers. Relish while hot with raita, salad or any other dish of your choice.
Chicken Biryani is a melange of textures and flavors in which aromatic basmati rice, spicy chicken and a lot of spices are used. With the help of this detailed procedure, you too can recreate a classic biryani in the comfort of your home. It doesn’t matter whether you’ve been toying around the kitchen for years or this is your first attempt at it, this dish will definitely be a hit!
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