RECIPE OF BIRYANI

Biryani is a flavorful and aromatic rice dish that originates from the Indian subcontinent. It combines rice, spices, and usually meat or vegetables. Here’s a basic recipe for a classic Chicken Biryani.

Ingredients

For the Marinade:
– 1 lb (450g) chicken, cut into pieces
– 1 cup plain yogurt
– 1 tablespoon ginger-garlic paste
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– 1 tablespoon lemon juice
– Salt to taste

For the Rice:
– 2 cups basmati rice
– 4 cups water
– 2-3 green cardamom pods
– 4-5 cloves
– 1 bay leaf
– 1 cinnamon stick
– Salt to taste

For the Biryani:
– 3 tablespoons ghee or oil
– 2 large onions, thinly sliced
– 2 tomatoes, chopped
– 2 green chilies, slit
– 1 tablespoon ginger-garlic paste
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1/2 cup chopped fresh cilantro (coriander leaves)
– 1/2 cup chopped fresh mint leaves
– 1/4 cup milk (optional, for saffron)
– A pinch of saffron threads (optional)
– Fried onions (for garnish)
– Additional cilantro and mint for garnish

Instructions

1. Marinate the Chicken:
– In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt.
– Add the chicken pieces, coat well, and marinate for at least 1 hour (or overnight in the refrigerator for best results).

2. Cook the Rice:
– Rinse the basmati rice under cold water until the water runs clear.
– In a large pot, bring water to a boil. Add cardamom pods, cloves, bay leaf, cinnamon stick, and salt.
– Add the rice and cook until it is 70% cooked (it should still be a bit firm). Drain and set aside.

3. Prepare the Biryani:
– Heat ghee or oil in a large pan over medium heat.
– Add sliced onions and cook until they are golden brown and crispy. Remove half of the onions and set aside for garnish.
– To the remaining onions in the pan, add ginger-garlic paste and cook until the raw smell disappears.
– Add chopped tomatoes and green chilies. Cook until the tomatoes are soft.
– Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well.
– Add the marinated chicken and cook until it is fully cooked and the oil starts to separate from the mixture.
– Stir in the cilantro and mint leaves, then remove from heat.

4. Layer the Biryani:
– In a large pot or Dutch oven, place a layer of partially cooked rice.
– Add a layer of the chicken mixture on top of the rice.
– Add another layer of rice on top of the chicken.
– If using saffron, soak it in warm milk and drizzle over the top layer of rice.
– Sprinkle garam masala, some fried onions, and additional cilantro and mint on top.

5. Dum Cooking:
– Cover the pot tightly with a lid or aluminum foil.
– Cook on very low heat for about 20-30 minutes to allow the flavors to meld and the rice to finish cooking (this is known as “dum” cooking).

6. Serve:
– Gently fluff the biryani with a fork before serving.
– Serve hot with raita (yogurt sauce), salad, or a side of your choice.

Enjoy your delicious homemade biryani! Feel free to customize it with different proteins or vegetables as you prefer.

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