Introduction

Delicious Pakistani/Indian rice dish called chicken biryani is usually saved for important events like weddings, parties, or special times like Ramadan. Although it requires a lot of planning, the effort is well worth it. Basmati rice is the best type to use for biryani.

Total Time for Chicken Biryani

Preparation Time	30 mins
Cock Time	1 hr 20 mins
Total Time	1 hr 50 mins
Servings	6

Ingredients

• 4 tablespoons of vegetable oil, separated
• 4 little potatoes, cut in half and skinned
• 2 big onions, chopped finely
• 2 cloves of minced garlic
• 1 tablespoon of freshly chopped ginger root
• 2 medium tomatoes, cut and peeled
• 1 teaspoon of salt
• 1 teaspoon of cumin
• ½ teaspoon powdered chili
• 1 teaspoon of ground black pepper
• 1 teaspoon of ground turmeric
• 2 tablespoons of plain yogurt
• 2 tablespoons of freshly cut mint leaves
• ½ teaspoon of ground cardamom
• 1 (2-inch) piece of cinnamon stick
• 3 pounds of chopped, skinless, boneless chicken pieces

Rice :

• 1 pound of basmati rice
• 2 ½ tablespoons of vegetable oil
• 1 big onion, chopped
• 5 cardamom pods
• 3 complete cloves
• 1 inch long piece of cinnamon stick
• ½ teaspoon of ground ginger
• 1 pinch of saffron powder
• 4 cups of chicken stock
• 1 ½ teaspoons of salt

How To Cock

Step 1 :

Assemble all the components.

Step 2 :

Two tablespoons of oil are heated in a big skillet. Add potatoes to hot oil and fry for 3 to 5 minutes, or until lightly browned. To drain, transfer to a plate covered with paper towels; keep it there.

Step 3 :

The skillet should now contain the final two tablespoons of oil. Stir and cook until the onion turns soft and golden, after adding the garlic and fresh ginger. Stir continuously for 5 minutes after adding the tomatoes, chili powder, cumin, salt, pepper, and turmeric.

Step 4 :

Add the yogurt, cinnamon stick, mint, and ground cardamom. Once the tomatoes are cooked to a pulp, cover and cook over low heat, stirring from time to time. If mixture gets too dry and begins to stick to the pan, you might need to add a little hot water.

Step 5 :

To coat, add chicken and stir thoroughly. Cook the chicken for 35 to 45 minutes with a lid on over very low heat, or until it is tender. When the chicken is cooked through, there should be very little left in the way of thick gravy. Reduce the gravy by cooking uncovered for a few minutes, if needed.

Step 6 :

As you wait, prepare the rice: After thorough washing, let rice sit in a colander for at least half an hour.

Step 7 :

In a large skillet, heat the oil. The onion should be cooked and stirred until golden. Stir in the ground ginger, saffron, cinnamon stick, cloves, and cardamom pods. Stir until the rice is covered in spices.

Step 8 :

Place the rice in a medium pot with the heated stock and salt; stir well.

Step 9 :

Stir gently to combine the potatoes and chicken mixture. Heat until boiling.

Step 10 :

Simmer on very low heat for 20 minutes without opening the lid or stirring, covered with a tight-fitting lid.

Step 11 :

Transfer the biryani to a warm serving plate.

Nutrition Facts of Chicken Biryani (per serving)

832	35g	79g	48g
Calories	Fat	Carbs	Protein

The Best Method for Preparing Chicken Biryani

• Marination: The first essential step to making the best chicken biryani is to marinate the chicken in yogurt and spices. The spices and yogurt combine to make the chicken more flavorful. The marinating and resting phases are crucial because they help the chicken become delicate and succulent. If you don’t eat curd, you can substitute coconut milk.
• Preparing rice: The starch in basmati rice must be removed by thoroughly rinsing it several times in plenty of water. The rice grains don’t mush up as a result. You may get long, fluffy rice grains by soaking the rice. Therefore, before using the rice, make sure to fully rinse and soak it.
• Water: In this recipe, the chicken biryani is prepared with simple water. However, chicken stock can be used in its place. With Lalquilla Old Malai Basmati Rice, the amount of water I’ve specified on the recipe card works nicely for me. Any type of basmati rice will function admirably with this ratio.
• Please modify the recipe’s level of heat. My dishes are typically mildly spicy for Indian palates. Since I live with young children, these levels are suitable for us.

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