CHICKEN BIRYANI
Experience a culinary masterpiece with this Chicken Biryani, a dish that encapsulates the essence of rich flavors and fragrant spices.
Tender chicken pieces are marinated in creamy Greek yogurt and a vibrant blend of spices, including Kashmiri chili powder, cumin, and homemade biryani masala, ensuring each bite bursts with flavor. The marinated chicken is then slow-cooked to perfection, resulting in succulent meat and a luscious gravy that melds beautifully with the spices.
Layered with aromatic basmati rice that has been soaked and partially cooked, this biryani is a feast for the senses. The addition of fried onions, fresh mint, and coriander not only enhances the flavor but also adds a delightful crunch and freshness. Sweet dried plums, tangy tomatoes, and zesty lemon slices are thoughtfully arranged between the layers, giving the dish a unique twist and depth.
Cooked using the traditional "dum" method, this biryani is sealed to trap in all the steam and flavors, allowing the rice to absorb the rich essence of the chicken and spices. The result is a stunning dish that is both visually appealing and incredibly satisfying.
Serve this Chicken Biryani hot, accompanied by cooling raita and a fresh salad, for a complete meal that will impress your family. Whether it's a special occasion or a cozy dinner, this Chicken Biryani is sure to be a crowd-pleaser, inviting everyone to indulge in its delightful layers of taste and texture.
For Chicken;
For Rice;
For Dum;
Instructions
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- To prepare the ingredients; add tomatoes, garlic cloves, ginger and green chillies in a blender.Blitz to make paste.
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- Start by peeling and slicing the onions. You can slice them into thin rings or slice lengthwise, depending on your preference.Heat a frying pan or skillet over medium heat and add a generous amount of cooking oil. You can use vegetable oil, canola oil, or any other oil with a high smoke point.Once the oil is hot, add the sliced onions to the pan. Make sure the onions are spread out evenly in a single layer. Stir the onions occasionally to prevent them from sticking to the pan. Cook the onions for about 10-15 minutes, or until they turn golden brown and caramelized. If you prefer crispy fried onions, you can cook them for a few more minutes until they become darker and crispy. Just be careful not to burn them.Once the onions are fried to your desired level of caramelization, use a slotted spoon or tongs to remove them from the pan and transfer them to a plate lined with paper towels.Ins win ney anouin ally eautos
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oil.Using fork, keep separating the fried onion to become crispy. Allow the fried onions to cool down before using them in your recipe.
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- In a large bowl, add the chicken and all the marination ingredients - Greek yogurt, salt, Kashmiri chilli powder, chilli flakes, coriander powder, cumin powder, turmeric, homemade biryani masala, prepared paste (of garlic cloves, ginger root, tomatoes, green chillies), fried onions, mint, and coriander.
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- Mix all the ingredients well, ensuring that the chicken is coated evenly with the marinade. You can use your hands or a spoon to mix.Cover the bowl with plastic wrap or a lid and let the chicken marinate in the refrigerator for 3 to 4 hours. If possible, marinate overnight for even better flavor.
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- Add the oll in a large pot, (I used the same oil from frying onions) and heat up. Add the marinated chicken and cook on low medium heat until the meat is fully tender and gravy is thickened. I took out some oil from the gravy to use it later about 3-4 tablespoons.
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- In a big pot, bring water to a boil. The amount of water should be approximately 4-5 times the volume of rice you are using.
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- Add the salt, cumin seeds, star anise, black peppercorns, cloves, green cardamoms, cinnamon stick, and bay leaves to the pot.These spices will infuse the rice with aromatic flavors.
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- Add the lemon slices, green chillies, mint, and coriander leaves to the pot. These ingredients will add freshness and enhance the flavor of the rice.
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- Once the water is boiling, add the soaked rice to the pot. Stir gently to ensure that the rice is evenly distributed.
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- Cook the rice until it is 80% done. This means that the rice should still have a slight bite to it and not be fully cooked. You can check the doneness by taking a grain of rice and pressing it between your fingers. It should be firm but not hard.
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- Once the rice is 80% done, drain the water from the pot using a colander or sieve. This will remove any excess water and prevent the rice from becoming mushy.
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- Start by placing a layer of boiled rice at the bottom of a large pot or a deep oven-safe dish.Make sure to spread the rice evenly to cover the entire bottom.
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- Next, add the cooked chicken on top of the rice.Spread it out evenly to create a uniform layer.
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- Sprinkle the dried plums over the chicken layer.These will add a sweet and tangy flavor to the biryani.
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- Arrange the tomato slices, lemon slices, and green chillies on top of the meat and dried plums. These ingredients will add a burst of freshness and tanginess to the biryani.
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- Sprinkle the chopped mint and coriander over the tomatoes, lemon slices, and green chillies.These herbs will add a refreshing aroma to the biryani.
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- Add another layer of boiled rice on top of the meat and spices. Spread it out evenly to cover the entire surface.
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- Drizzle some oil over the rice. You can use the saved 1/2 cup of oil from the cooked chicken.This will help keep the rice moist and prevent it from sticking together.
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-In a small bowl, mix food color with water and kewra water. Pour this mixture over the rice. The food color will give the biryani an attractive appearance, and the kewra water will add a fragrant aroma.
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- Sprinkle fried onions on top of the rice. The fried onions will add a delicious crunch and flavor to the biryani.
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- Cover the pot or dish with tea towel and a tight-fitting lid to create a seal. This will trap the steam and allow the flavors to meld together.
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- Cook the biryani on low heat (dum) for 25 minutes. This slow cooking process will infuse the rice and chicken with the flavors of the spices and herbs
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- Once the biryani is done, gently mix the layers of rice and chicken before serving. This will ensure that the flavors are evenly distributed.
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- Serve the delicious layered rice biryani hot and enjoy with raita & salad.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1015kcal
- % Daily Value *
- Total Fat 38.25g59%
- Saturated Fat 9.66g49%
- Trans Fat 0.18g
- Cholesterol 128.19mg43%
- Sodium 781.82mg33%
- Potassium 942.62mg27%
- Total Carbohydrate 123.52g42%
- Dietary Fiber 5.92g24%
- Sugars 5.99g
- Protein 44.64g90%
- Vitamin A 141.65 IU
- Vitamin C 129.46 mg
- Calcium 135.05 mg
- Iron 5.16 mg
- Vitamin D 0.33 IU
- Vitamin E 2.44 IU
- Vitamin K 19.19 mcg
- Thiamin 0.3 mg
- Riboflavin 0.36 mg
- Niacin 14.51 mg
- Vitamin B6 1.02 mg
- Folate 55.33 mcg
- Vitamin B12 0.51 mcg
- Phosphorus 462.47 mg
- Magnesium 125.36 mg
- Zinc 4.33 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
