Chicken Biryani

Chicken Biryani is rich, flavorful, and ideal when you want a hearty rice meal packed with spice and aroma.

Ingredients

• 2 cups Basmati rice
• 700 g Chicken thighs, bone-in
• 3 large Onion, thinly sliced
• 2 tbsp Ginger-garlic paste
• 1 Lemon
• 2 Green chili, slit
• 1 tbsp mixed Whole spices (bay, cinnamon, clove, green and black cardamom)
• 2 tsp Biryani masala
• 1 1/2 tsp Red chili powder
• 1/2 tsp Turmeric
• 1 cup, chopped Mint and coriander leaves
• 1 pinch in 1/4 cup Saffron soaked in warm water
• 6 tbsp Vegetable oil
• to taste Salt

Steps

1. Serves 4. Marinate the chicken with ginger-garlic paste, lemon juice, chili powder, turmeric, biryani masala, 2 tablespoons of oil and salt for at least an hour.
2. Rinse the basmati until the water runs clear and soak it 30 minutes.
3. Fry the sliced onion slowly in the remaining oil until evenly deep brown and crisp, then drain it on paper. This birista carries most of the flavour, so do not rush it.
4. Parboil the rice in heavily salted water with half the whole spices until it is about 70% done, a grain should still snap in the middle, then drain.
5. In the onion oil, temper the rest of the whole spices, add the green chilies and the marinated chicken, and cook uncovered for 12 minutes until it is seared and nearly done.
6. Spread the chicken flat in a heavy pot, scatter half the birista and herbs, then pile the rice on top and finish with the rest of the birista, herbs and the saffron water.
7. Seal the pot with a tight lid, set it on a tawa over the lowest heat, and dum for 25 minutes.
8. Rest 10 minutes before opening, then lift the rice from the side of the pot so the grains stay whole.

Nutrition

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