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Chicken Biryani
Created by: Howcan Team
Ingredients
- 2 cups basmati rice
- 1 lb chicken, cut into pieces
- 1/2 cup plain yogurt
- 2 onions, thinly sliced
- 4 tomatoes, chopped
- 1/4 cup vegetable oil
- 2 tablespoons ghee
- 1 cinnamon stick
- 4 cardamom pods
- 6 whole cloves
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- Salt to taste
- 4 cups water
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a large bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
- In a large pot, heat the vegetable oil and ghee over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaves, and cumin seeds. Sauté until fragrant.
- Add the sliced onions and cook until golden brown. Add the marinated chicken and cook until the chicken is no longer pink.
- Stir in the chopped tomatoes, garam masala, half of the chopped cilantro, and half of the chopped mint leaves. Cook for 5 minutes.
- Add the soaked and drained rice to the pot and gently mix with the chicken and spices. Pour in the water and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the chicken is tender.
- Garnish with the remaining cilantro and mint leaves. Serve hot with raita or salad.
Biryani is a fragrant and flavorful rice dish that originated in the Indian subcontinent. It is believed to have been brought to the region by the Mughals, who were known for their rich and aromatic cuisine. The dish has since evolved and adapted to different regions, with each area adding its own unique twist. Biryani is a staple at special occasions and celebrations, and is often associated with grand feasts and royal kitchens. Today, some of the best biryani can be found in Hyderabad, India, where chefs meticulously layer marinated meat, fragrant rice, and a blend of spices to create a mouthwatering dish that is truly unforgettable. The key to a perfect biryani lies in the quality of the meat, the aromatic spices, and the cooking technique, whether it's the slow-cooked dum biryani or the quicker, more accessible versions. Whether it's the succulent meat, the fragrant rice, or the blend of spices, every element plays a crucial role in creating the perfect biryani.
90 min
6
450 calories
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