Chicken Biryani

 

Chicken biryani Recipe.

 

Ingredients:

• 2 cups basmati rice

• 1 lb. boneless chicken, cut into bite-sized pieces

• 2 onions, thinly sliced

• 4 garlic cloves, minced

• 1-inch piece of ginger, peeled and minced

• 2 tomatoes, chopped

• 1/2 cup plain yogurt

• 2 tbsp. biryani masala powder

• 1 tsp. turmeric powder

• 1 tsp. cumin seeds

• 1 cinnamon stick

• 3 cardamom pods

• 2 cloves

• 3 tbsp. vegetable oil

• Salt, to taste

• 3 cups water

• Chopped cilantro and mint leaves, for garnish

 

Instructions:

• Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes. Drain and set aside.

 

• Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Fry until fragrant, about 1 minute.

• Add the onions to the pot and cook until they are soft and translucent, about 5-7 minutes.

• Add the garlic and ginger and cook for an additional 2-3 minutes.

• Add the chicken to the pot and cook until it is browned on all sides, about 5-7 minutes.

• Add the biryani masala powder, turmeric powder, and salt to the pot. Stir well to combine.

• Add the chopped tomatoes and cook until they are soft and mushy, about 5-7 minutes.

• Add the yogurt to the pot and stir well to combine. Reduce the heat to low and let the mixture simmer for 10-15 minutes.

• In a separate pot, bring 3 cups of water to a boil. Add the soaked rice and cook for 5-7 minutes or until the rice is about 70% cooked. Drain the rice and set aside.

• Preheat the oven to 350°F (175°C).

• Layer half of the cooked rice on top of the chicken mixture in the pot. Repeat with the remaining rice.

• Cover the pot with a tight-fitting lid and bake in the oven for 20-25 minutes, or until the rice is fully cooked.

• Once the biryani is done, remove it from the oven and let it sit for 5-10 minutes.

• Garnish with chopped cilantro and mint leaves before serving.

 

Enjoy your delicious homemade chicken biryani!