Ingredients
For the chicken curry:
- 2 lb. chicken (Thigh and leg pieces of chicken work best for this dish).
- 1 cup yogurt
- 1 tsp. ground turmeric
- 1 tsp. chili powder
- 1 tsp. garam masala
- 4 tbsp. ghee
- 2 large onions
- 2 inch ginger grated or ginger paste
- 5 cloves garlic grated or garlic paste
- 1 tsp. cumin seeds
- ½-¾ teaspoon salt according to taste
Whole Spices
- 3 pieces cinnamon
- 5 green cardamom
- 5 cloves
- 2 bay leaves
- 1 tsp. pepper
For the rice:
- 3 cups Basmati rice
For assembly
- 2 tbsp. milk (½ tsp. saffron dissolved in it)
- ½ cup mint leaves
- ½ cup cilantro
- 1 tbsp. ghee
For the chicken curry:
- 2 lb. chicken (Thigh and leg pieces of chicken work best for this dish).
- 1 cup yogurt
- 1 tsp. ground turmeric
- 1 tsp. chili powder
- 1 tsp. garam masala
- 4 tbsp. ghee
- 2 large onions
- 2 inch ginger grated or ginger paste
- 5 cloves garlic grated or garlic paste
- 1 tsp. cumin seeds
- ½-¾ teaspoon salt according to taste
Ingredients
Whole Spices
- 3 pieces cinnamon
- 5 green cardamom
- 5 cloves
- 2 bay leaves
- 1 tsp. pepper
For the rice:
- 3 cups Basmati rice
For assembly
- 2 tbsp. milk (½ tsp. saffron dissolved in it)
- ½ cup mint leaves
- ½ cup cilantro
- 1 tbsp. ghee
Recipe
01.
- Clean, wash and cut or separate the chicken into equal pieces
02.
- Add yogurt, salt, turmeric powder, chili powder, and garam masala
03.
- Wash the rice and soak for 30 minutes
- Add water to a large pot and bring it to a boil. Add salt and half of the ‘whole spices’ into it
- Add rice to boiling spiced water and cook for 8-10 minutes until it is half done. Take care not to cook the rice completely
04.
Heat 2 tbsp. of ghee in a large pot. Add a handful of sliced onions
- Fry until the onion is golden and then set aside
05.
In the same pot, add 2 more tbsp. of ghee/oil
Add second half of ‘whole spices’ and cook for a few seconds
06.
- Add ginger and garlic
07.
Add the marinated chicken and mix well
- Bring to a boil, cover, and simmer until the chicken is almost done
08.
Once the chicken is almost done, turn off the heat. Spread it evenly in the bottom of the pot. Add half of the cooked rice to completely cover the chicken
09.
Add mint leaves, cilantro, and fried onions
10.
Spread the remaining rice on top.
Add saffron milk (saffron soaked in milk for 10 minutes
Add and one tablespoon of ghee/oil. Cover the pot with a tight-fitting lid and reduce heat to very low, let biriyani steam for 30 minutes
Serve chicken biryani with raita (yoghurt sauce) or a side dish of your choice
