biriyani recipe

Here’s a recipe for a classic Chicken Biryani:

Ingredients:

2 cups basmati rice, soaked for 30 minutes
1 pound boneless chicken, cut into small pieces
1/2 cup plain yogurt
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 onions, thinly sliced
2 green cardamom pods
2 cloves
1 bay leaf
1 cinnamon stick
1 teaspoon salt
1/4 cup ghee or vegetable oil
1/4 cup chopped fresh coriander leaves
1/4 cup chopped fresh mint leaves
1/2 cup fried onions (optional)
1 lemon, cut into wedges
Instructions:

In a bowl, mix the chicken with the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Marinate for at least 30 minutes, or up to overnight in the refrigerator.

In a large pot, bring 4 cups of water to a boil. Drain the soaked rice and add it to the pot. Add the green cardamom pods, cloves, bay leaf, cinnamon stick, and 1/2 teaspoon salt. Cook for about 5-6 minutes or until the rice is partially cooked. Drain the rice and set aside.

In a large pan or Dutch oven, heat the ghee or oil over medium-high heat. Add the sliced onions and cook until golden brown, stirring occasionally. Remove half of the onions and set them aside for later.

Add the marinated chicken to the pan and cook until browned on all sides, stirring occasionally. Add 1/2 cup water, reduce the heat to low, cover, and cook for about 10-15 minutes or until the chicken is cooked through.

Layer the partially cooked rice on top of the chicken. Sprinkle with chopped coriander, mint, and fried onions, if using. Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes or until the rice is fully cooked and fluffy.

Serve the biryani hot, garnished with the reserved fried onions and lemon wedges. Enjoy!
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