Recipe of Chicken Biryani
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Here’s a scrumptious recipe for biryani. Following is the basic chicken biryani recipe:
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Ingredients
For the Chicken Marinade:
500g chicken, cut into pieces (bone-in for more flavor)
1 cup yogurt
2 large onions, thinly sliced
3–4 garlic cloves, minced
1-inch piece ginger, grated
2–3 green chilies, slit (adjust to taste)
1 tablespoon biryani masala (or garam masala)
1 teaspoon turmeric powder
1 tablespoon red chili powder (adjust to taste)
Salt to taste
Fresh cilantro and mint leaves, chopped (a handful each)
Juice of 1 lemon
For the Rice:
2 cups basmati rice
4 cups water
2–3 whole cloves
2–3 cardamom pods
1 bay leaf
1 cinnamon stick
Salt to taste
For Layering:
2 tablespoons ghee or oil
Fried onions (store-bought or homemade)
Additional mint and cilantro for garnish.
- Chicken marination:
For chicken marination, mix yoghurt, sliced onions, ginger, garlic, turmeric, red chilli powder, biryani masala, chopped cilantro, mint, lemon juice, and green chillies in a large basin. Assure that the chicken pieces are well coated. For flavour, place it in the refrigerator overnight or for at least an hour while covered.
2. Making rice:
After rice has been washed and put in a bowl of water to froth for not less than thirty minutes, wash the rice under cool water until the water in the basin is clear and neat. Cloves, cinammon and bay leaves join in the water and the water is brought to boil. When the rice is soaked, pour out the water and add more water to the rice and boil for twenty minutes, parboiled rice should still be a little hard 70% done. Wash the rice then pour the contents of the pan into a strainer and let the rice stay for sometime.
3. Cook the Chicken: Add oil to the pan and Place the pan at medium heat. When you have added the marinated chicken you should wait for 15 to 20 minutes or until the chicken is brown and cooked.
4. Layering of the Biryani: After the chicken has been done, spread the half cooked rice on the chicken evenly. To ensure that the steam is contained allow the pot to cool and cover it with flour paste or cloth before placing the lid on the pot. To combine the flavour properly and the rice to finish cooking, simmer it for 20 to 25 minutes with low heat.
