The Best Chicken Biryani Recipe

Introduction

Ingredients

• 2 cups of basmati rice
• 1 pound of boneless chicken thighs, cut into small pieces
• 2 onions, sliced
• 2 tablespoons of ginger garlic paste
• 1 cup of plain yogurt
• 1 teaspoon of turmeric
• 1 teaspoon of chili powder
• 1 teaspoon of cumin powder
• 1 teaspoon of coriander powder
• 1 teaspoon of garam masala
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 bay leaves
• 4 cardamom pods
• 4 cloves
• 2 cinnamon sticks
• 1/2 cup of chopped cilantro
• 1/2 cup of chopped mint leaves
• 1/2 cup of fried onions
• 4 cups of water
• 1/4 cup of vegetable oil

Instructions

1. First, rinse the basmati rice thoroughly and soak it in water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the sliced onions and sauté them until they are golden brown.
4. Add the chicken pieces and sauté them until they are browned on all sides.
5. Add the ginger garlic paste and sauté for a few minutes until the raw smell goes away.
6. Add the turmeric, chili powder, cumin powder, coriander powder, garam masala, salt, and black pepper, and stir well.
7. Add the plain yogurt and mix well.
8. Add the bay leaves, cardamom pods, cloves, and cinnamon sticks, and stir well.
9. Cover the pot and let the chicken cook on medium heat for about 15-20 minutes, or until it is fully cooked.
10. While the chicken is cooking, drain the water from the soaked rice and add it to a separate pot.
11. Add 4 cups of water to the pot with the rice, and bring it to a boil.
12. Once the water boils, reduce the heat to low and cover the pot.
13. Let the rice cook for about 10-15 minutes, or until it is fully cooked.
14. Once the chicken is fully cooked, remove the bay leaves, cardamom pods, cloves, and cinnamon sticks from the pot.
15. Add the chopped cilantro and mint leaves to the pot, and stir well.
16. Preheat the oven to 350°F.
17. Take a large baking dish and layer the chicken masala at the bottom.
18. Layer the cooked rice on top of the chicken masala.
19. Sprinkle the fried onions on top of the rice.
20. Cover the baking dish with aluminum foil and bake for 20-25 minutes.
21. Once the biryani is fully cooked, remove it from the oven and let it cool for a few minutes.
22. Garnish with additional cilantro and mint leaves, and serve hot.

Nutrition

• Calories: 450
• Protein: 24g
• Fat: 14g
• Carbohydrates: 57g
• Fiber: 2g
• Sugar: 5g
• Sodium: 600mg

Conclusion