Ingredients:
2 cups basmati rice
4 cups water
1 lb. bone-in chicken thighs and drumsticks
1/2 cup plain yogurt
1 tbsp. ginger garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala powder
2 bay leaves
4 green cardamom pods
4 cloves
1 cinnamon stick
1 large onion, thinly sliced
1/4 cup vegetable oil or ghee
Salt, to taste
Saffron, a pinch (optional)
For garnish, add fried onions, chopped cilantro, and mint leaves.
Instructions:
When rinsing the rice in cold water, make sure the water is flowing freely. Cool water should be used to soak the rice for 30 minutes.
In a large bowl, mix together the chicken, yogurt, ginger garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt. Give it at least 30 minutes to marinate.
The oil or ghee should be heated over medium heat in a big pot. Add the bay leaves, cinnamon stick, cloves, and green cardamom pods.
For a brief time, fry the food until it becomes aromatic..
Fry the onions till golden brown after adding them. Half of the onions should be removed and saved for garnish.
Add the marinated chicken to the pot and fry for 5-7 minutes until browned.
The rice should be drained and added to the pot. To evenly coat the rice with the spices, fry for 2 to 3 minutes.
Add 4 cups of water and salt to taste. Bring the mixture to a boil, then turn the heat down to low and secure the lid. Cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.
If using saffron, soak it in 1/4 cup of warm milk for 10 minutes. Over the rice, pour the saffron milk.
Add the fried onions, cilantro, and mint leaves as garnish.
Serve hot.
Note: This recipe is just one of many variations of chicken biryani You can modify the seasonings and ingredients to your preferences.
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