This step-by-step guide will walk you through making Chicken Biryani in detail, ensuring you get perfect layers of fragrant rice and tender chicken with each bite.
Ingredients
For the Biryani:
For the Chicken Marinade:
For the Rice:
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how to Make Chicken Biryani Step By Step
Prepration Instruction
Step 1: Marinate the Chicken
Prepare the Marinade:
In a large mixing bowl, combine 1 cup yogurt, 1 tablespoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala powder, 1 teaspoon coriander powder, salt to taste, and 2 tablespoons lemon juice.
Mix all the ingredients until well combined to form a smooth marinade.
Marinate the Chicken:
Add the 500g chicken pieces to the marinade.
Use your hands or a spoon to coat the chicken pieces evenly with the marinade.
Cover the bowl with a lid or plastic wrap, and refrigerate for at least 1 hour. For deeper flavor, marinate the chicken overnight.
Step 2: Prepare the Rice
Rinse the Rice:
Place 2 cups of basmati rice in a large bowl and rinse it under cold running water. Gently rub the rice between your fingers to remove excess starch.
Repeat this process until the water runs clear (about 4-5 times). This step ensures that the rice is fluffy and doesn’t stick together.
Cook the Rice:
In a large pot, bring 4 cups of water to a boil.
Add 1 bay leaf, 3-4 cloves, 2-3 green cardamoms, 1-inch cinnamon stick, and 1 teaspoon salt to the boiling water.
Add the rinsed rice to the pot and stir gently.
Cook the rice until it’s 70-80% done—the grains should still be slightly firm in the center (about 5-7 minutes).
Drain the rice in a colander and spread it out on a large plate or tray to cool slightly. Set aside.
Step 3: Cook the Chicken
Fry the Onions:
In a large pan or pot, heat 2 tablespoons of ghee or oil over medium heat.
Add 1 teaspoon cumin seeds and let them splutter for a few seconds until fragrant.
Add 2 large onions, thinly sliced, to the pan.
Fry the onions, stirring occasionally, until they turn golden brown and crispy. This step takes about 10-15 minutes. Remove half of the onions and set them aside for later garnish.
Cook the Chicken:
To the remaining onions in the pan, add the marinated chicken. Stir well to combine with the onions.
Cook the chicken on medium heat, stirring occasionally, until the chicken is cooked through, and the oil starts to separate from the gravy. This should take about 15-20 minutes.
Add 2 chopped tomatoes and 2 slit green chilies to the chicken.
Cook for another 5-7 minutes until the tomatoes are soft and integrated into the gravy.
Add 1 teaspoon biryani masala and stir well to combine.
Stir in half of the chopped coriander and mint leaves. The rest will be used during layering.
Remove the pan from heat.
Step 4: Assemble the Biryani
Layer the Biryani:
In a heavy-bottomed pot, spread a layer of the cooked chicken mixture evenly across the bottom.
Top with a layer of the partially cooked rice, spreading it evenly over the chicken.
Drizzle saffron milk (if using) over the rice. Sprinkle the remaining chopped coriander and mint leaves on top.
If you have more chicken and rice, repeat the layering process.
Seal and Cook:
Cover the pot with a tight-fitting lid. If the lid isn’t tight, use some dough to seal the edges to trap the steam inside.
Place the pot on low heat and cook for 20-25 minutes. This step is called "dum cooking," where the flavors meld together, and the rice absorbs the chicken's juices.
Step 5: Garnish and Serve
Fluff the Biryani:
After cooking, turn off the heat and let the biryani rest for 5 minutes.
Open the lid and gently fluff the biryani with a fork, mixing the layers lightly without breaking the rice grains.
Garnish:
Garnish with the reserved fried onions and, if desired, fried cashews and raisins.
Serve:
Serve the Chicken Biryani hot with raita (yogurt sauce), pickle, and a side salad.
Enjoy your homemade Chicken Biryani! The layered textures, fragrant rice, and tender chicken make for an unforgettable meal.
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