Chicken biryani is a flavorful Indian dish made with chicken, rice, and a blend of spices. Here's a simplified version of the recipe:
Ingredients:
2 cups basmati rice, soaked for 30 minutes and drained
1 lb chicken, cut into pieces
1/2 cup plain yogurt
2 onions, thinly sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
1/2 cup chopped fresh cilantro (coriander)
1/2 cup chopped fresh mint leaves
1 teaspoon turmeric powder
2 teaspoons red chili powder
2 teaspoons garam masala
1 teaspoon cumin seeds
4-5 whole cloves
4-5 whole cardamom pods
1-inch cinnamon stick
2 bay leaves
1/4 cup ghee or vegetable oil
Salt, to taste
Water, as needed
Instructions:
1. In a bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Add the chicken pieces and coat them with the marinade. Let it marinate for at least 30 minutes, or overnight in the refrigerator.
2. Heat the ghee or vegetable oil in a large, heavy-bottomed pot over medium heat. Add the cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until they are golden brown.
4. Add the chopped tomatoes and cook until they are soft and pulpy.
5. Add the marinated chicken pieces and cook for about 10 minutes, stirring occasionally.
6. Add half of the chopped cilantro and mint leaves, and cook for another 5 minutes.
7. In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with some salt. Cook the rice until it is about 70% cooked, then drain and set aside.
8. Layer the partially cooked rice over the chicken mixture in the pot. Sprinkle the remaining chopped cilantro and mint leaves on top.
9. Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, or until the rice and chicken are fully cooked.
10. Fluff the biryani gently with a fork before serving. Serve hot with raita (yogurt sauce) and enjoy your delicious chicken biryani.
