Biryani

 

             Biryani                              

Ingredients:

For the chicken marinade:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the rice:

• 2 cups basmati rice, soaked for 30 minutes and drained
• 4-5 cups water
• 4-5 green cardamom pods
• 4-5 cloves
• 1 bay leaf
• Salt to taste

For the biryani assembly:

• 3 large onions, thinly sliced
• 1/2 cup cooking oil or ghee
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon cumin seeds
• 2-3 green chilies, slit
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• Saffron strands soaked in warm milk
• Fried onions (from the sliced onions)
• Ghee for drizzling
• Garam masala for sprinkling

Instructions:

Marinate the chicken:

• In a bowl, mix together yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• Add the chicken pieces to the marinade and coat them well. Let the chicken marinate for at least 2 hours, preferably overnight in the refrigerator.

Prepare the rice:

• In a large pot, bring water to a boil.
• Add soaked and drained rice, cardamom pods, cloves, bay leaf, and salt.
• Cook the rice until it's about 70-80% cooked (still slightly firm). Drain and set aside.

Fry the onions:

• In a separate pan, heat oil or ghee for frying.
• Add the thinly sliced onions and fry until they turn golden brown and crispy. Remove half of the fried onions for later garnishing.

Assemble the biryani:

• In a large heavy-bottomed pot, layer half of the marinated chicken at the bottom.
• Spread half of the partially cooked rice over the chicken.
• Sprinkle half of the chopped mint and coriander leaves, half of the ginger-garlic paste, half of the green chilies, and half of the fried onions.
• Repeat the layers with the remaining chicken, rice, mint, coriander, ginger-garlic paste, green chilies, and fried onions.

Add final touches:

• Drizzle saffron-infused milk over the rice.
• Sprinkle some garam masala.
• Drizzle a little ghee over the top.

Dum cooking:

• Cover the pot with a tight-fitting lid or seal with aluminum foil.
• Place the pot on a tawa (griddle) on low heat or over a very low flame.
• Cook the biryani on "dum" for about 25-30 minutes. This slow cooking allows the flavors to meld together and the chicken to cook through completely.

Serve:

• Once done, gently fluff the biryani with a fork, mixing the layers.
• Serve the delicious chicken biryani with raita, salan, or yogurt-based side dishes.

Remember, biryani making can be a bit intricate, but it's well worth the effort for the rich and aromatic flavors it brings. Enjoy your homemade chicken biryani!