Chicken Biryani Recipe. biryani recipe-How did you make this


Biryani is a delicious and fragrant rice dish that is popular throughout South Asia, especially in India and Pakistan. It is a hearty and filling meal that is perfect for any occasion, from a casual dinner with friends to a festive family gathering. The dish consists of long-grain rice that is cooked with a variety of aromatic spices, herbs, and vegetables or meat. In this recipe, we will be making a chicken biryani that serves four to six people.

Chicken Biryani Recipe.

Ingredients:

For the rice:

  • 2 cups of long-grain rice
  • 3 cups of water
  • 1 teaspoon of salt
  • 1 bay leaf
  • 2 cloves
  • 2 cardamom pods
  • 1 cinnamon stick

For the chicken:

  • 1 pound boneless chicken thighs, cut into bite-sized pieces
  • 1 cup of plain yogurt
  • 2 teaspoons of ginger paste
  • 2 teaspoons of garlic paste
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of paprika
  • 1/2 teaspoon of red chili powder
  • Salt to taste
  • 3 tablespoons of vegetable oil
  • 1 large onion, thinly sliced
  • 2 green chilies, slit lengthwise
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh mint

Instructions:

Rinse the rice thoroughly in cold water and soak it in enough water to cover for 30 minutes.


In a large pot, bring the water to a boil and add the salt, bay leaf, cloves, cardamom pods, and cinnamon stick. Drain the rice and add it to the pot Bring the water back to a boil and then reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice cook for 15-20 minutes, or until it is tender and all the water has been absorbed.


In a large mixing bowl, whisk together the yogurt, ginger paste, garlic paste, cumin, coriander, turmeric, paprika, red chili powder, and salt. Add the chicken pieces to the bowl and toss to coat them with the marinade. Let the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator.


Add the sliced onion and green chilies and fry until the onion is golden brown and crispy, about 10 minutes. Remove the onion and chilies from the pan with a slotted spoon and set them aside.


Add the marinated chicken to the pan and cook for 5-7 minutes, or until it is browned on all sides. Add 1/2 cup of water to the pan and stir to scrape up any browned bits from the bottom. Cover the pan with a lid and let the chicken simmer for 10-15 minutes, or until it is cooked through and tender.


Preheat the oven to 350°F. In a large baking dish, spread half of the cooked rice evenly across the bottom. Top the rice with the cooked chicken, spreading it out in an even layer. Sprinkle chopped cilantro aur mint over chicken Top the chicken with the remaining rice, spreading it out evenly. Pour any remaining liquid from the chicken over the top of the rice.


Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the rice is heated through and the flavors have melded together.


Remove the baking dish from the oven and uncover it. Garn

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