Chicken Biryani

Chicken Biryani

Chicken Biryani

Prep Time: 30 mins
Cook Time: 1 hour
Total Time: It takes 1 hour 30 mins if I do not have my morning tea breaks which usually come in between the listening and reading sessions.
Chicken Biryani refers to rice that has been cooked with chicken, spices and basmati rice the chicken having been marinated first. This is more or less a rich dinner recipe that may be served when entertaining guests.
Serves: 4-6

Ingredients:

  • 2 cups basmati rice
  • 1 pound chicken that is chopped
  • 1 cup yogurt
  • 2 onions, thinly sliced
  • 3 tomatoes, chopped
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • 2 teaspoons garam masala
  • 1 teaspoon cumin seeds
  • 4-5 green cardamom pods
  • 4-5 cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • ½ cup of mint leaves or one-fourth cup of mint paste
  • 1/2 cup chopped coriander leaves
  • 3 tablespoons oil
  • Salt to taste
  • Water as needed

Instructions:

  1. Rinse and soak the basmati rice in water for half an hour. Drain and set aside.
  2. In a bowl mix yogurt, turmeric powder, red chili powder and salt to have a marinating mixture for the chicken. To get started, set aside a time of 30 minutes for the intervention.
  3. Warm up oil in a large pot over somewhat high heat. Throw in the cumin seeds, cardamom pods, cloves, cinnamon stick and bay leaves. Stir fry for a minut e or until the aroma sets in.
  4. Put sliced onions in the pan and fry until they are brown. Plop ginger-garlic paste and fry for another minute.
  5. Proceed to incorporate chopped tomatoes for at least 5 minutes or until tomatoes are soft and some oil is seen floating on it.
  6. Stir in the marinated chicken and cook for about 5-7 minutes, or until the chicken has barely started to turn white.
  7. Finally put garam masala, mint, and coriander leaves. Mix well.
  8. In the subsequent pot, prepare water with salt and boil it. Combine the soaked and drained rice with the boiling water and let cook to the at least 70 percent-done. Drain the rice.
  9. Pour the partially cooked rice over the chicken mixture you have in the pot. Place lid on the pot, and simmer on low heat for about 20-25 minutes or until the rice and chicken are done.
  10. Take the casserole off the heat and allow to stand for 10 minutes. Stir the rice with a fork, and it is ready to be served while still hot.