Biryani Recipe - How to Make Biryani Rice and Chicken

Network Food
@foodnetwork
1 year ago

Biryani is a flavorful and aromatic Indian dish made with basmati rice, spices, and meat. Here's a recipe for Chicken Biryani:

Ingredients:

For the Chicken Marinade:

1.5 lbs (700g) chicken, cut into pieces
1 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
For the Rice:

2 cups basmati rice, soaked for 30 minutes and drained
4 cups water
4-5 green cardamom pods
2-3 cloves
2-inch cinnamon stick
1 bay leaf
Salt to taste
For the Biryani:

3 tablespoons ghee (clarified butter) or vegetable oil
2 large onions, thinly sliced
2 tomatoes, chopped
1/2 cup chopped cilantro (coriander leaves)
1/2 cup chopped mint leaves
1/2 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional, for coloring)
Fried onions for garnish (optional)
Instructions:

Marinate the Chicken:

In a bowl, mix the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
Marinate for at least 1-2 hours, or overnight in the refrigerator for best results.
Cook the Rice:

Bring 4 cups of water to a boil in a large pot.
Add soaked and drained basmati rice, cardamom pods, cloves, cinnamon stick, bay leaf, and salt.
Cook the rice until it's 70-80% cooked. It should still have a slight bite to it.
Drain the rice and set aside.
Prepare the Biryani:

In a large, heavy-bottomed pan, heat ghee or vegetable oil over medium heat.
Add sliced onions and sauté until golden brown. Remove half for garnishing.
Add chopped tomatoes to the pan and cook until they become soft.
Add marinated chicken to the pan and cook until the chicken is no longer pink.
Add chopped cilantro and mint leaves to the chicken mixture. Mix well.
In the pan, layer half of the partially cooked rice over the chicken mixture.
Drizzle saffron-infused milk (or food color) over the rice. This gives the biryani a nice color.
Add the remaining rice to the pan to create another layer.
Cover the pan with a tight-fitting lid. You can also seal the edges of the pan with aluminum foil to trap the steam.
Cook on low heat for about 20-25 minutes until the chicken is fully cooked, and the rice is tender.
Serve:

Gently fluff the biryani with a fork.
Garnish with fried onions and additional cilantro and mint.
Serve hot with raita (yogurt sauce) or a side salad.
Enjoy your delicious homemade Chicken Biryani!

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