chicken biryani recipe in homemade

Sure! Here's a recipe for homemade chicken biryani:

Ingredients:
- 2 cups basmati rice
- 1 lb chicken, cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1/2 cup plain yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon biryani masala powder
- 1/2 teaspoon garam masala powder
- 1/2 cup chopped fresh cilantro (coriander) leaves
- 1/2 cup chopped fresh mint leaves
- 4 cups water
- 1/4 cup ghee or vegetable oil
- Salt to taste

For the Biryani Masala:
- 1 cinnamon stick
- 4 green cardamom pods
- 4 whole cloves
- 1 bay leaf
- 1 teaspoon cumin seeds

Instructions:
1. Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large, deep pan or Dutch oven over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnishing.
3. In the same pan, add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds for the biryani masala. Stir for a minute until fragrant.
4. Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
5. Add the chopped tomatoes and cook until they are soft and mushy.
6. Add the chicken pieces to the pan and cook until they are browned on all sides.
7. In a bowl, whisk together the yogurt, turmeric powder, red chili powder, biryani masala powder, garam masala powder, and salt. Add this mixture to the pan and stir well to coat the chicken.
8. Reduce the heat to low and cover the pan. Let the chicken cook for about 15-20 minutes until it is tender and cooked through.
9. While the chicken is cooking, bring 4 cups of water to a boil in a separate pot. Add the soaked and drained rice to the boiling water along with salt. Cook the rice until it is 70-80% done (slightly undercooked). Drain the rice and set aside.
10. Once the chicken is cooked, remove half of it from the pan and set aside. Layer the partially cooked rice over the remaining chicken in the pan. Sprinkle half of the reserved caramelized onions, chopped cilantro, and mint leaves over the rice.
11. Place the reserved chicken over the rice and top with the remaining rice. Sprinkle the remaining caramelized onions, cilantro, and mint leaves over the top.
12. Cover the pan tightly with a lid or aluminum foil. Cook on low heat for about 15-20 minutes to allow the flavors to meld together and for the rice to finish cooking through.
13. Remove the pan from heat and let it sit, covered, for another 10 minutes.
14. Gently fluff the rice with a fork and serve hot.

Your homemade chicken biryani is now ready to be enjoyed! You can serve it with raita (yogurt sauce) or a side salad.

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