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Chicken Biryani
By swasthi · indianhealthyrecipes.com
4 people
| prepRinse basmati rice thrice and soak for 30 mins, then drain to colander | ||||||||
| ½ kg / 500 g chicken, skinless bone-in or boneless, large pieces | Mix marinade, marinate chicken 1 hr–overnight | Sauté chicken 5 min, cook until tender | Stir in yogurt, mint, chilli & garam masala | Layer rice over chicken | Sprinkle mint, fried onions & saffron milk | Cook pot method 15 min / cooker 1 whistle | Rest until pressure drops, fluff with fork | |
| 3 tablespoons / 45 ml plain yogurt | ||||||||
| 1¼ tablespoons ginger garlic paste | ||||||||
| ½ to ¾ teaspoon salt | ||||||||
| ¼ teaspoon turmeric | ||||||||
| ½ to 1 teaspoon red chilli powder | ||||||||
| ½ to 1 tablespoon garam masala | ||||||||
| 1 tablespoon lemon juice (optional) | ||||||||
| 2 tablespoon / 30 ml ghee or oil | ||||||||
| 1 bay leaf | Heat ghee, toast spices until fragrant | Fry onions until light brown | ||||||
| 4 green cardamoms | ||||||||
| 6 cloves | ||||||||
| 1 inch / 2.5 cm cinnamon | ||||||||
| 1 star anise | ||||||||
| ¾ teaspoon shahi jeera | ||||||||
| 1 strand mace (optional) | ||||||||
| 1 large onion, sliced thinly | ||||||||
| ¼ cup / 60 ml plain yogurt | ||||||||
| ¼ to ½ cup / 15 g mint leaves, chopped fine | ||||||||
| 1 green chilli, slit or chopped | ||||||||
| ¼ to ½ teaspoon red chilli powder (optional) | ||||||||
| 1 teaspoon garam masala | ||||||||
| 2 cups / 400 g basmati rice, aged | ||||||||
| 3 cups / 720 ml water | ||||||||
| ¾ teaspoon salt | Boil salted water, pour over rice | |||||||
| 2 tablespoon / 15 g fried onions (optional) | ||||||||
| 1 pinch saffron (optional), soaked in 2 tablespoons / 30 ml hot milk | ||||||||
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