chicken biryani recipe in homemade

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

Ingredients:
- 2 cups basmati rice
- 1 lb (450g) chicken, cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons biryani masala
- 1 tablespoon ginger-garlic paste
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint leaves
- 4 cups water
- 4 tablespoons vegetable oil
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- Salt to taste

Instructions:

1. Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.

3. In the same pot, add the remaining 2 tablespoons of oil and add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.

4. Add the chicken pieces to the pot and cook until they are browned on all sides. Add the ginger-garlic paste and sauté for another minute.

5. Add the chopped tomatoes and cook until they soften. Then, add the biryani masala and salt. Mix well to coat the chicken with the spices.

6. Reduce the heat to low and add the yogurt to the pot. Stir well to combine everything. Cover the pot and let it cook for about 10 minutes, allowing the flavors to blend.

7. Meanwhile, bring 4 cups of water to a boil in a separate pot. Add the soaked and drained basmati rice to the boiling water. Cook the rice until it is 70% done (it should still have a slight bite to it). Drain the rice and set aside.

8. Preheat the oven to 350°F (175°C).

9. In a large baking dish or oven-safe pot, layer half of the partially cooked rice. Then, spread the chicken mixture over the rice evenly. Sprinkle half of the chopped cilantro and mint leaves on top.

10. Layer the remaining rice over the chicken mixture. Sprinkle the reserved fried onions, cilantro, and mint leaves on top.

11. Cover the baking dish tightly with foil or a lid. Place it in the preheated oven and bake for about 30-40 minutes, or until the rice is fully cooked and fluffy.

12. Once cooked, remove the biryani from the oven and let it rest for a few minutes. Gently fluff the rice with a fork before serving.

Your homemade chicken biryani is now ready to be enjoyed! Serve it with raita (yogurt sauce) or a side salad for a complete meal.

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