Indian Chicken Biryani 🍚🍗
Ingredients:
2 cups basmati rice 🍚
1 lb chicken thighs, boneless and skinless, cut into pieces 🍗
1 large onion, thinly sliced 🧅
2 tomatoes, chopped 🍅
1/4 cup cooking oil 🫒
2 tablespoons ginger-garlic paste 🧄
1/2 cup plain yogurt 🥛
1/4 cup fresh cilantro, chopped 🌿
1/4 cup fresh mint leaves, chopped 🍃
Juice of one lemon 🍋
2 tablespoons biryani masala 🥄
1 teaspoon turmeric powder ✨
1 teaspoon red chili powder 🌶️
4 cups water 💧
Salt to taste 🧂
Whole Spices:
2 bay leaves 🍃
4 green cardamom pods 🌱
4 cloves 🌿
1-inch cinnamon stick 🍂
Saffron strands, a few, soaked in warm milk ☕✨
Directions:
Prepare the Rice 🍚:
Wash basmati rice until the water runs clear, then soak in water for 30 minutes. Drain and set aside.
Cook the Whole Spices 🍃:
Heat oil in a large pot over medium heat. Add bay leaves, cardamom pods, cloves, and cinnamon stick. Sauté for about a minute until fragrant.
Sauté the Onion and Chicken 🧅🍗:
Add the onions and cook until golden brown. Then, add ginger-garlic paste and sauté for another two minutes.
Add chicken pieces and fry until they start to brown (about 5-6 minutes).
Add Spices and Tomatoes 🌶️🍅:
Stir in turmeric, red chili powder, and biryani masala. Cook for 1-2 minutes until the chicken is well-coated.
Add chopped tomatoes, yogurt, half of the mint and cilantro, and lemon juice. Mix well and cook until the oil starts to separate from the gravy.
Combine Rice and Cook 🍚🍗:
Add the drained rice to the pot and mix gently with the chicken mixture.
Pour in 4 cups of water and add salt to taste. Bring to a boil.
Simmer to Cook Rice 🔥:
Reduce the heat to low, cover the pot, and simmer for 20 minutes until the rice is fully cooked and the water has evaporated.
Final Touches ✨:
Drizzle saffron-soaked milk over the cooked biryani. Cover again and let it sit for about 10 minutes.
Garnish & Serve 🌿🍋:
Garnish with the remaining cilantro and mint. Serve hot and enjoy your aromatic, delicious biryani!
Enjoy your Indian Chicken Biryani! 🍛✨