Chicken Biryani Recipe

Chicken Biryani Recipe


 Ingredients:

2 cups basmati rice, rinsed and soaked in water for 30 minutes

4 tablespoons ghee or oil

2 onions, thinly sliced

2 green chilies, slit lengthwise

2 tablespoons ginger-garlic paste

1 pound boneless chicken, cut into small pieces

1 cup plain yogurt

1 tablespoon red chili powder

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala powder

Salt to taste

2 cups water

Handful of chopped fresh cilantro leaves


Directions:

In a large pot, heat 2 tablespoons of ghee or oil and sauté the sliced onions until golden brown. Remove the onions and set aside.

In the same pot, add the remaining 2 tablespoons of ghee or oil and fry the green chilies and ginger-garlic paste until fragrant.

Add the chicken pieces to the pot and cook for 5 minutes, stirring occasionally.

In a bowl, mix the yogurt, red chili powder, turmeric powder, ground cumin, ground coriander, garam masala powder, and salt. Add this mixture to the chicken and stir well.

Add 2 cups of water to the pot and bring to a boil. Reduce the heat to low, cover the pot, and let the chicken cook for 10-15 minutes, or until tender and cooked through.

In a separate pot, bring 6 cups of water to a boil. Add the soaked rice and cook for 5-7 minutes, or until the rice is parboiled. Drain the rice and set aside.

Preheat the oven to 350°F.

In a large baking dish, spread a layer of cooked rice at the bottom. Add a layer of the cooked chicken on top of the rice, then add a layer of fried onions. Repeat the layers until all the rice, chicken, and onions are used up. Top with chopped cilantro.

Cover the dish with foil and bake in the preheated oven for 20-25 minutes.

Serve hot with raita or chutney.

Enjoy your delicious chicken biryani!



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