Chicken Biryani
Prep Time
45 minutes
Calories
650 kcal (est.)
Difficulty
Medium
Ingredients
- 1. 1 kg chicken, cut into pieces
- 2. 2 cups basmati rice
- 3. 2 large onions, thinly sliced
- 4. 2 tomatoes, chopped
- 5. 1 cup yogurt
- 6. 2 tablespoons ginger-garlic paste
- 7. 1 teaspoon turmeric powder
- 8. 1 teaspoon red chili powder
- 9. 1 teaspoon garam masala
- 10. 1/2 cup chopped mint leaves
- 11. 1/2 cup chopped coriander leaves
- 12. 1/4 cup fried cashews
- 13. 1/4 cup ghee or oil
- 14. Salt to taste
Instructions
- Marinate the chicken: In a large bowl, combine the chicken, yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, mint leaves, and coriander leaves. Mix well and marinate for at least 30 minutes.
- Fry the onions: Heat ghee or oil in a large pot or Dutch oven. Fry the sliced onions until golden brown. Remove half of the fried onions and set aside for garnish.
- Cook the chicken: Add the marinated chicken to the pot and cook until the chicken is browned on all sides.
- Add tomatoes: Add the chopped tomatoes and cook until they soften.
- Add rice and water: Add the drained basmati rice to the pot and stir gently. Add 4 cups of water and salt to taste. Bring to a boil.
- Assemble the biryani: Reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and the water is absorbed. Do not open the lid during cooking.
- Garnish and serve: Garnish with the reserved fried onions and cashews. Serve hot with raita.