Chicken Biryani

Chicken Biryani

Spiced Delight Biryani

Indulge in the culinary symphony of Chicken Biryani, the essence of Indian gastronomy. This flavourful masterpiece seamlessly combines succulent pieces of chicken with aromatic Basmati rice, intricately woven with a tapestry of spices and herbs. Each grain of rice, infused with strands of saffron, tells a story of culinary expertise, creating a harmonious blend that dances on the palate. The layers of golden fried onions, the fragrance of ghee and the medley of spices reveal the culinary prowess behind this popular dish. Whether it is served at a festive gathering or enjoyed as a comforting family meal, Chicken Biryani is an invitation to savour the richness and depth of Indian flavours, leaving an indelible mark on the taste buds of those who are fortunate enough to experience its pleasures.

Ingredients:

  • 2 cups basmati rice
  • 500g chicken, cut into pieces
  • 1 cup yogurt
  • 2 large onions, thinly sliced
  • 3 tomatoes, chopped
  • 1/4 cup cooking oil
  • 2 tablespoons ghee
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon saffron strands, soaked in warm milk
  • Fresh coriander and mint leaves for garnish
  • Salt to taste

Directions:

  1. Rinse basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  2. In a large pot, bring water to a boil, add soaked and drained rice. Cook until rice is 70% cooked. Drain and set aside.
  3. In a separate pan, heat oil and ghee. Add sliced onions and sauté until golden brown. Remove half for later garnish.
  4. In the same pan, add minced garlic and grated ginger. Sauté until fragrant.
  5. Add chicken pieces, cook until browned. Add tomatoes, yogurt, garam masala, turmeric, and chili powder. Cook until the oil separates.
  6. Layer the partially cooked rice over the chicken mixture. Sprinkle saffron-infused milk and the reserved fried onions.
  7. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and aromatic.
  8. Garnish with fresh coriander and mint leaves. Serve hot.

Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 15 minutes

Kcal: 380 kcal | Servings: 6 servings

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