Recipe of Chicken Biryani

 

Ingredients:

• 2 cups of basmati rice
• 1 lb of chicken (bone-in, skin-on)
• 1 large onion, sliced
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1-2 green chilies, chopped
• 1 cup of plain yogurt
• 1 tablespoon of lemon juice
• 1 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala powder
• 1 cinnamon stick
• 3-4 cardamom pods
• 2-3 cloves
• 2 bay leaves
• 2 tablespoons of oil or ghee
• Salt, to taste
• 3-4 cups of water
• Fresh coriander leaves and fried onions, for garnish

Instructions:

1. Rinse the basmati rice in water a few times and soak it in water for about 30 minutes.
2. In a bowl, mix together the chicken, sliced onion, garlic, ginger, green chilies, plain yogurt, lemon juice, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix everything well and marinate for at least 30 minutes, or up to overnight in the refrigerator.
3. In a large pot or Dutch oven, heat the oil or ghee over medium-high heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves, and fry for a few seconds until fragrant.
4. Add the marinated chicken to the pot and cook for 5-6 minutes until lightly browned.
5. Drain the soaked rice and add it to the pot along with 3-4 cups of water. Bring the mixture to a boil, then lower the heat to low, cover the pot with a tight-fitting lid, and cook for 20-25 minutes until the rice is tender and the liquid has been absorbed.
6. Once the Biryani is cooked, remove it from the heat and let it sit for a few minutes before fluffing the rice with a fork.
7. Serve the Biryani hot, garnished with fresh coriander leaves and fried onions. Enjoy!