HELLO blogger's!! Welcome to my blog.Hope all are doing good and having a great day. Today I am going to say how to make chicken biryani in an easy way at home.
Biryani is my favourite food.
Biryani is a celebrated and iconic dish that originated in South Asia and has since gained global popularity for its rich flavors and irresistible aroma. This one-pot meal is a harmonious blend of fragrant basmati rice, tender meat, aromatic spices, and herbs, often cooked together using a method known as dum (slow cooking). While its exact origins are debated, biryani is believed to have been introduced to the Indian subcontinent by Persian travelers and traders, later evolving into various regional styles.
How to Make Chicken Biryani
Chicken biryani is a fragrant and flavorful dish that combines aromatic spices, tender chicken, and fluffy basmati rice. Here’s a simple recipe to prepare it at home.
Required Ingredients
For the Chicken Marinade:
500g chicken (bone-in or boneless),1 cup yogurt,2 tablespoons ginger-garlic paste,1 teaspoon each: red chili powder, turmeric powder, garam masala, coriander powder,Salt to taste,Juice of 1 lemon, A handful of chopped mint and coriander leaves
For the Rice:
2 cups basmati rice, soaked for 30 minutes, 4 cups water,4-5 cloves, 2-3 cardamom pods, 1 bay leaf, 1-inch cinnamon stick and 1 teaspoon salt For Assembly:
3 large onions, thinly sliced,
3 tablespoons oil or ghee,
2 green chilies, slit ,
1/2 cup milk mixed with a pinch of saffron or yellow food color ,
Additional mint and coriander, leaves for garnish ,
Fried onions for topping
Instructions to make
1: Marinate the Chicken:
Mix yogurt, ginger-garlic paste, spices, salt, lemon juice, and herbs. Add chicken and coat well. Let it marinate for at least 1 hour or overnight for deeper flavor.
2: Cook the Rice:
In a pot, boil water with cloves, cardamom, bay leaf, and cinnamon. Add the soaked rice and cook until 70-80% done (still firm). Drain and set aside.
3: Cook the Chicken:
Heat oil or ghee in a heavy-bottomed pan. Fry sliced onions until golden and crispy, then set half aside for garnish. Add the marinated chicken to the remaining onions and cook on medium heat until tender, about 10-15 minutes.
4: Layer the Biryani:
Layer half the cooked rice over the chicken. Sprinkle fried onions, mint, and coriander. Repeat with the remaining rice, herbs, and saffron milk.
5: Dum Cooking:
Cover tightly with a lid or seal with dough to trap steam. Cook on low heat for 20-25 minutes. For even heat distribution, place a skillet under the pot.
Finally Serving
Gently fluff the biryani to mix layers without breaking the rice. Serve hot with raita or a fresh salad.
Enjoy the aromatic and flavorful chicken biryani!
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