Chicken Biryani Recipe
Directions
- 1In a large pot, boil water and add two bay leaves, three large cardamoms, four cloves, and one and a half inches of cinnamon.
- 2Add one tablespoon of salt and two tablespoons of oil.
- 3Add one kilogram of basmati rice which you have previously washed and soaked for twenty to twenty-five minutes.
- 4Gently mix the rice and spices, maintaining a high flame.
- 5Cover and boil until 70-80% done.
- 6In another pot, add one cup of cooking oil or ghee.
- 7Add three medium-sized thinly sliced onions and brown them completely.
- 8Add ginger garlic paste and cook for at least three minutes.
- 9Add two medium-sized red tomatoes.
- 10Once the tomatoes release their moisture, add the remaining whole spices (three large cardamom, three star anise, three small cardamom, two inches of cinnamon, and five to six cloves) and one bay leaf.
- 11Add one tablespoon of salt, one tablespoon of red chili powder, and half a teaspoon of cumin powder.
- 12Add one and a half tablespoons of coriander powder and one teaspoon of mixed garam masala.
- 13Add one kilogram of washed chicken and cook for ten minutes on high flame.
- 14Add one cup of well-whisked yogurt to prevent curdling.
- 15Continue cooking for twelve to thirteen minutes on low flame until the chicken is tender.
- 16Add the partially boiled rice to the chicken mixture along with one tablespoon of salt.
- 17Gently mix and arrange lemon slices, red tomato slices, ginger slices, and green chilies on top.
- 18Sprinkle chat masala and garam masala over the rice. Cover and "dum" (slow cook) for fifteen minutes on very low heat over a tawa.
Ingredients
- 1 large pot water
- 1 tablespoon salt
- 2 tablespoons cooking oil
- 1 kg basmati rice
- 3 cardamom
- 4 cloves
- 1.5 inch cinnamon
- 3 medium onion
- 1.5 tablespoons ginger-garlic paste
- 2 medium red tomatoes
- 3 cardamom
- 3 star anise
- 2 inch cinnamon
- 5 cloves
- 1 bay leaf
- 1 tablespoon salt
- 1 tablespoon red chili powder
- 0.5 teaspoon cumin powder
- 1.5 tablespoons coriander powder
- 1 teaspoon mixed garam masala
- 1 cup yogurt
- 1 tablespoon tamarind
- 2 tablespoons dried apricots
- 1 pinch food color
- 4 slices lemon
- 4 slices red chili
- 2 slices ginger
- 4 slices green chili
- 1 pinch chat masala
Equipment
large potwooden spoonladle