Recipe of Biryani

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Ingredients:

  • 2 cups basmati rice, soaked for 30 minutes and drained
  • 500g chicken, cut into pieces (you can also use lamb, beef, or vegetables)
  • 1 cup yogurt
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 4-5 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2-3 green chilies, chopped (adjust to taste)
  • 1/2 cup chopped fresh coriander (cilantro) leaves
  • 1/2 cup chopped fresh mint leaves
  • Whole spices (2-3 cloves, 2-3 cardamom pods, 1-inch cinnamon stick, 1 bay leaf)
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Ghee or oil for cooking
  • Saffron strands soaked in 2 tablespoons of warm milk (optional)
  • Fried onions (optional, for garnish)

Instructions:

  1. Marinate the chicken:

    • In a bowl, mix the chicken pieces with yogurt, half of the minced garlic, half of the minced ginger, half of the chopped green chilies, half of the chopped coriander leaves, half of the chopped mint leaves, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes (ideally longer for more flavor).

  2. Prepare the rice:

    • In a large pot, bring water to a boil and add the soaked and drained rice along with salt. Cook until the rice is 70-80% done (it should still have a slight bite to it). Drain and set aside.

  3. Cooking the biryani:

    • In a large heavy-bottomed pan or pot, heat ghee or oil over medium heat. Add the whole spices (cloves, cardamom pods, cinnamon stick, bay leaf) and cumin seeds. Sauté for a minute until fragrant.
    • Add the thinly sliced onions and sauté until golden brown.
    • Add the remaining minced garlic, minced ginger, and chopped green chilies. Sauté for another couple of minutes.
    • Add the marinated chicken along with chopped tomatoes. Cook for 10-12 minutes until the chicken is almost cooked through and the tomatoes are soft.

  4. Layering the biryani:

    • Once the chicken is cooked, spread half of the cooked rice evenly over the chicken layer.
    • Sprinkle half of the remaining chopped coriander leaves and mint leaves over the rice.
    • Drizzle half of the saffron milk (if using) over the rice.
    • Repeat with the remaining rice, coriander leaves, mint leaves, and saffron milk.
    • Cover the pot with a tight-fitting lid and cook on low heat for 10-15 minutes to allow the flavors to meld together and for the rice to finish cooking completely.

  5. Serve:

    • Once done, gently fluff the biryani with a fork.
    • Serve hot, garnished with fried onions if desired.

Enjoy your delicious homemade biryani! Adjust the spice levels according to your preference and pair it with raita (yogurt dip) or a side salad for a complete meal.

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