Biriyani
Making Biryani is a multi-step process, but I can provide you with a simplified recipe to make delicious Biryani at home. Here's a recipe for making chicken Biryani:
📌 Ingredients:
➤ 2 cups basmati rice
➤ 1 lb (500g) chicken, cut into pieces
➤ 1 large onion, thinly sliced
➤ 2 tomatoes, chopped
➤ 1/2 cup plain yogurt
➤ 2 tablespoons Biryani masala powder
➤ 1 tablespoon ginger-garlic paste
➤ 1 teaspoon turmeric powder
➤ 1 teaspoon red chili powder (adjust to taste)
➤ 1/2 cup chopped mint leaves
➤ 1/2 cup chopped coriander leaves
➤ 4 cups water
➤ 1/4 cup ghee (clarified butter) or vegetable oil
➤ Whole spices (2 cinnamon sticks, 4 cloves, 4 green cardamom pods, 2 bay leaves)
➤ Salt to taste
➤ Saffron strands (optional)
➤ Warm milk (optional)
Instructions:
Wash the rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pot, heat the ghee or oil over medium heat. Add the whole spices (cinnamon sticks, cloves, cardamom pods, and bay leaves) and sauté for a minute until fragrant.
Add the sliced onions and cook until golden brown. Remove half of the onions from the pot and set them aside for garnishing.
Add the ginger-garlic paste to the pot and sauté for a minute until the raw smell disappears.
Add the chicken pieces to the pot and cook until they are lightly browned.
Add the chopped tomatoes, Biryani masala powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the tomatoes are soft and the spices are well combined.
Reduce the heat to low and add the yogurt to the pot. Stir well to coat the chicken with the yogurt and spices. Cook for a few minutes until the chicken is tender and the flavors are well-infused. Add the chopped mint leaves and coriander leaves, and mix well.
In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with some salt. Cook the rice until it is 70-80% done (slightly undercooked). Drain the rice and set it aside.
Preheat your oven to 350°F (180°C) or use a large skillet with a tight-fitting lid if you prefer to cook on the stovetop.
Layer the partially cooked rice over the chicken in the pot. Sprinkle the reserved fried onions on top. If desired, you can dissolve a few saffron strands in warm milk and drizzle it over the rice for added flavor and color.
Cover the pot tightly with foil or the lid of the skillet to create a seal. This helps to trap the steam inside.
Place the pot in the preheated oven or on the stovetop over low heat. Cook for about 20-25 minutes until the rice is fully cooked and the flavors have melded together. Alternatively, you can cook it on the stovetop for 30-35 minutes on very low heat.
Once the Biryani is done, fluff the rice gently with a fork and mix the layers together before serving.
Serve the delicious chicken Biryani hot with raita (yogurt sauce) or a side salad. Enjoy your homemade Biryani!