Chicken Biryani Recipe

Description: Chicken Biryani is a sumptuous and aromatic rice dish that combines tender pieces of chicken with fragrant spices and long-grain Basmati rice. This dish is a harmonious blend of flavours and textures, making it a favourite among lovers of Indian cuisine.

History: Biryani has a rich history in South Asian cuisine, believed to have been introduced by the Mughals in the Indian subcontinent. It was originally created for royal feasts, known for its intricate preparation and exquisite taste. Over time, it has become a beloved dish enjoyed by people worldwide.

Ingredients:

2 cups Basmati rice, soaked for 30 minutes and drained
500 grams (approximately 1 pound) chicken pieces (bone-in or boneless)
2 tablespoons vegetable oil or ghee (clarified butter)
2 large onions, thinly sliced
2 tomatoes, chopped
2 teaspoons ginger-garlic paste
1/2 cup plain yogurt
2 teaspoons Biryani masala (or a mix of ground cumin, coriander, cardamom, and cinnamon)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
Salt to taste
Fresh coriander leaves and mint leaves for garnish
Saffron strands soaked in 2 tablespoons warm milk (optional, for garnish)

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Instructions:

Marinate the Chicken:
- In a mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, Biryani masala, turmeric powder, red chili powder, and salt.
- Cover and marinate for at least 30 minutes, or refrigerate for a few hours for enhanced flavor.
Cook the Rice:
- In a large pot, bring water to a boil. Add the soaked and drained Basmati rice.
- Cook the rice until it’s 70% done (still slightly firm). Drain and set aside.
Sauté Onions and Chicken:
- In a large, heavy-bottomed pan, heat the vegetable oil or ghee over medium heat.
- Add the sliced onions and sauté until they turn golden brown.
- Add the marinated chicken and cook until it’s browned on all sides.
Add Tomatoes:
- Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate.
Layering:
- In the same pan, layer half of the partially cooked rice over the chicken mixture.
- Drizzle a few drops of saffron-soaked milk for a golden hue.
Repeat Layering:
- Add the remaining rice as the second layer.
- Drizzle the remaining saffron-soaked milk on top.
Dum Cooking:
- Cover the pan with a tight-fitting lid or aluminium foil.
- Reduce the heat to low and cook for 30-40 minutes, allowing the flavours to meld and the chicken to become tender.
Garnish and Serve:
- Before serving, garnish with fresh coriander and mint leaves.
- Serve hot with raita (yogurt sauce) or salad on the side.