Chicken biryani

Chicken biryani

Chicken biryani is a popular South Asian dish made with basmati rice, spices, and chicken. It is a flavourful, aromatic, and comforting dish that is enjoyed by people all over the world. The rice is cooked with aromatic spices such as cumin, coriander, cardamom, and saffron, along with tender pieces of chicken, and then layered with caramelised onions and boiled eggs. The dish is then steamed or baked to perfection, which results in a beautiful and flavourful combination of rice and chicken. The final product is usually garnished with fresh herbs such as mint and cilantro and served with raita or a simple salad. Chicken biryani is a classic comfort food that is perfect for special occasions and family gatherings, and is sure to be a hit with everyone who tries it.

 

Ingredients

 

Directions

  • Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes.
  • In a large pan, heat the ghee or oil over medium heat. Add the sliced onions and cook until they are golden brown and caramelized for about 10 minutes.
  • Add the minced garlic and grated ginger to the pan and cook for another 2 minutes or until aromatic.
  • Add the chopped tomatoes to the pan and cook for about 5 minutes or until they have softened.
  • Add the chicken pieces to the pan and cook for about 5-7 minutes or until they are no longer pink.
  • Add the cumin seeds, coriander powder, turmeric powder, cayenne pepper, garam masala, and salt to the pan. Stir well to combine.
  • Stir in the plain yogurt and chicken broth and bring the mixture to a boil.
  • Reduce the heat to low and let the mixture simmer for 10-15 minutes or until the chicken is fully cooked and the sauce has thickened.
  • Meanwhile, soak the saffron threads in boiling water for about 10 minutes.
  • In a separate pot, bring 4 cups of water to a boil.
  • Add the drained basmati rice to the pot and cook for about 8-10 minutes or until the rice is partially cooked. Drain the rice and set it aside.
  • In a large casserole dish or baking dish, layer half of the partially cooked rice on the bottom of the dish.
  • Spoon the chicken and sauce mixture over the rice.
  • Layer the remaining rice over the chicken mixture.
  • Pour the saffron water over the top of the rice.
  • Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 20-25 minutes or until the rice is fully cooked and the biryani is heated through.
  • Garnish the biryani with chopped mint and cilantro, and serve with

 

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