Recipe of Chicken Biryani

A basic recipe for Chicken Biryani:

Ingredients:

For the Rice:

• 2 cups Basmati rice
• 4 cups water
• 2-3 cloves
• 2-3 green cardamom pods
• 1 bay leaf
• Salt to taste

For the Chicken:

• 1 lb (450g) chicken, cut into pieces
• 1 cup plain yogurt
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Biryani:

• 2 large onions, thinly sliced
• 2-3 tomatoes, chopped
• 1/4 cup cooking oil or ghee (clarified butter)
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 2-3 cloves
• 2-3 green cardamom pods
• 1 bay leaf
• 1-inch cinnamon stick
• 1/2 teaspoon garam masala
• Fresh cilantro (coriander leaves) and mint leaves for garnishing

Instructions:

1. Marinate the Chicken:
   • In a bowl, mix the chicken pieces with yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, and salt.
   • Allow the chicken to marinate for at least 1-2 hours, preferably longer (overnight in the refrigerator for more flavor).
2. Cook the Rice:
   • Wash the Basmati rice thoroughly in cold water and soak it for about 30 minutes.
   • In a large pot, bring 4 cups of water to a boil. Add the soaked rice, cloves, cardamom pods, bay leaf, and salt.
   • Cook the rice until it’s about 70-80% cooked (it should still have a slight bite). Drain and set aside.
3. Fry the Onions:
   • In a separate large pan or pot, heat the cooking oil or ghee over medium heat.
   • Add the sliced onions and fry until they are golden brown. Remove half of the fried onions and set them aside for later garnishing.
4. Cook the Chicken:
   • In the same pan with the remaining onions, add the marinated chicken.
   • Cook the chicken until it’s no longer pink and has a nice sear on the outside.
   • Add the chopped tomatoes and cook until they are softened and the oil starts to separate.
5. Layering the Biryani:
   • In the same pot with the chicken, start by layering half of the partially cooked rice.
   • Sprinkle some garam masala, green chilies, cilantro, and mint leaves over the rice.
   • Add the remaining rice on top of the first layer.
   • Sprinkle the rest of the garam masala, fried onions, green chilies, cilantro, and mint leaves.
6. Cooking the Biryani:
   • Cover the pot with a tight-fitting lid or seal it with dough to prevent steam from escaping.
   • Place the pot on a low flame (you can also use a tava or griddle under the pot) and let it cook for about 20-25 minutes. This allows the flavors to meld and the rice to finish cooking through.
7. Serve:
   • Once the biryani is cooked, gently fluff the rice layers using a fork, mixing the chicken and rice together.
   • Serve the delicious Chicken Biryani hot with raita (yogurt sauce), salad, or pickle.

Remember that Biryani recipes can vary widely based on regional preferences and personal taste. This recipe provides a basic outline, but feel free to adjust the spices and ingredients to suit your preferences. Enjoy your homemade Chicken Biryani!