Chicken Biryani

Chicken Biryani, a culinary masterpiece, offers a symphony of flavors and textures. Marinated chicken pieces, tender and aromatic, nestle amidst fragrant Basmati rice. The rice, pre-soaked and parboiled, absorbs the essence of whole spices, lending it a subtle fragrance and delicate bite. Sautéed onions and tomatoes add depth, while fresh mint and cilantro infuse a burst of freshness. Saffron-soaked milk drizzled on top creates a visual and aromatic spectacle. Dum-cooked to perfection, the biryani layers mingle, yielding a harmonious blend of spices and succulent chicken. Each mouthful is an invitation to savor the rich tapestry of India's culinary heritage, a dish that delights the senses and brings people together in shared appreciation.

North Indian

Nutrition Facts

Calories: 780

Protein: 15 gm

Fat: 200 gm

Carbohydrates: 250 gm

Cooking timing and servings

Preparation Time: 25 minutes

Cooking Time: 60 minutes

Servings: 2

Recipe

Certainly! Here's a step-by-step recipe for Chicken Biryani:

Ingredients:

For Marination:
- 500g chicken, cut into pieces
- 1 cup yogurt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon ginger-garlic paste
- Salt, to taste

For Rice:
- 2 cups Basmati rice
- Water for soaking
- 4-5 cups water for boiling rice
- Whole spices (bay leaves, cinnamon, cardamom, cloves)
- Salt, to taste

For Biryani:
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup oil or ghee
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro (coriander)
- Saffron strands soaked in milk (or yellow food color)

Steps:

Marinating the Chicken:

1. In a large bowl, mix together yogurt, red chili powder, turmeric powder, garam masala, ginger-garlic paste, and salt.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Allow it to marinate for at least 30 minutes, preferably longer, in the refrigerator.

Preparing the Rice:

3. Wash the Basmati rice thoroughly and soak it in water for about 30 minutes.
4. In a large pot, bring water to a boil. Add whole spices (bay leaves, cinnamon, cardamom, cloves), and salt.
5. Drain the soaked rice and add it to the boiling water. Cook until it's about 70-80% cooked (rice should still have a bite to it). Drain and set aside.

Cooking the Biryani:

6. In a large, heavy-bottomed pot, heat oil or ghee. Add sliced onions and sauté until golden brown. Remove half of the fried onions for later use.
7. Add chopped tomatoes and cook until they soften.
8. Add marinated chicken and cook until it's partially done and the liquid has reduced.

Layering the Biryani:

9. Layer half of the partially cooked rice over the chicken.
10. Sprinkle chopped mint and cilantro over the rice.
11. Add the remaining rice as the top layer.
12. Sprinkle saffron milk (or food color) and the remaining fried onions on top.

Cooking Dum Biryani:

13. Cover the pot with a tight-fitting lid or seal the edges with dough to trap steam. Cook on low heat for about 20-25 minutes (dum cooking) to allow the flavors to meld and the chicken to fully cook.

Serving:

14. Once done, gently fluff the biryani with a fork, ensuring the layers remain intact.
15. Serve hot with raita (yogurt side dish) or salan (spicy gravy).

Enjoy your homemade Chicken Biryani, a flavorful and aromatic dish that's perfect for special occasions and family gatherings!