Chicken Biryani Recipe

Ingredients:

2 cups basmati rice
450g chicken, cut into pieces
1 large onion, thinly sliced
2 tomatoes, chopped
4 cloves of garlic, minced
1-inch piece of ginger, grated
½ cup plain yogurt
2 teaspoons biryani masala powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
¼ cup chopped fresh cilantro (coriander) leaves
¼ cup chopped fresh mint leaves
4 cups water
4 tablespoons cooking oil or ghee (clarified butter)
Salt to taste

For garnish:

Fried onions (you can buy them ready-made or fry thinly sliced onions until golden brown)
Saffron strands soaked in 2 tablespoons of warm milk

Steps:

Heat 2 tablespoons of oil or ghee in a large pot or Dutch oven over medium heat. Add the
sliced onions and cook until golden brown and caramelized. Remove half of the fried onions and set
aside for garnishing.
In the same pot, add the minced garlic and grated ginger. Sauté for a minute until fragrant.
Add the chicken pieces to the pot and cook until they turn white and are no longer pink. Stir in the
biryani masala powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes to allow
the spices to coat the chicken.
Add the chopped tomatoes and cook until they soften and release their juices. Then, add the plain
yogurt and mix well. Cook for another 5 minutes until the chicken is cooked through and the
flavors are well combined.
Drain the soaked basmati rice and add it to a separate pot with 4 cups of water. Bring to a boil and
cook until the rice is 70% cooked. Drain the rice and set aside.
In a large pot or Dutch oven, layer half of the partially cooked rice. Sprinkle half of the garam
masala powder, chopped cilantro, and mint leaves over the rice.
Spread the chicken masala mixture evenly over the rice layer. Top it with the remaining rice and
sprinkle the remaining garam masala powder, chopped cilantro, and mint leaves.
Drizzle 2 tablespoons of oil or ghee over the rice and cover the pot with a tight-fitting lid. Cook on
low heat for about 20-25 minutes or until the rice is fully cooked and the flavors have melded together.
Remove from heat and let the biryani rest for 10 minutes, covered.
Just before serving, garnish with the reserved fried onions and saffron-soaked milk. Gently mix the
rice and chicken layers together, being careful not to break the rice grains. Serve hot with raita
(yogurt sauce) or a side salad.

Nutritional Facts (per serving)

Calories	Fat	Carbs	Protein
400	15g	45g	25g

Description:

Chicken Biryani is a tantalizing dish that brings together fragrant long-grain rice, succulent chicken pieces, and a symphony of aromatic spices. Each bite is a burst of flavors, with the tender chicken infused with the rich spices and layered over the fluffy rice.

This culinary masterpiece delivers a delightful balance of heat, fragrance, and satisfaction, making it a truly irresistible choice for any food lover.

How to make:

To make Chicken Biryani, partially cook seasoned chicken breasts in a large pan until browned. Set the chicken aside and cook garlic, onions, and ginger in the same pan to build the flavor base. Once the onions are translucent, add spices, tomatoes, yogurt, and chicken, and cook thoroughly. Simmer covered for about 20 minutes to achieve a wow-worthy Chicken Biryani. Finish with fresh herbs and a squeeze of lemon for added freshness and vibrancy.

Cook's Notes:

You can adjust the spice levels according to your preference. Soak the basmati rice in water for 30 minutes before cooking.

You can add vegetables like peas, carrots, or potatoes if desired.

* The nutritional facts provided are approximate values and can vary based on specific ingredients and portion sizes.

Chicken Biryani