Ingredients of cook chicken biryani
For Marinating Chicken
500g chicken, cut into pieces
1 cup yogurt
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
For Rice
2 cups basmati rice
Water for soaking and boiling
4-5 cups water for boiling rice
4-5 green cardamom pods
4-5 cloves
1-inch cinnamon stick
Salt to taste
1 tablespoon oil
For Cooking Chicken
2 tablespoons oil
2 large onions, thinly sliced
2 tomatoes, chopped
Handful of mint leaves, chopped
Handful of coriander leaves, chopped
Saffron strands soaked in 2 tablespoons of warm milk (for coloring)
For Layering and Dum Cooking
Fried onions
Chopped mint leaves
Chopped coriander leaves
Instructions of cook chicken biryani
Marinate the Chicken
In a bowl, combine chicken, yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
Mix well and let it marinate for at least 30 minutes.
Prepare Rice
Wash basmati rice and soak it in water for 30 minutes.
Boil 4-5 cups of water and add cardamom pods, cloves, cinnamon, salt, and oil.
Drain the soaked rice and add it to the boiling water.
Cook rice until it’s 70-80% done. Drain the water and set aside.
Cook Chicken
In a deep pan, heat oil and add sliced onions.
Fry onions until golden brown.
Add marinated chicken and cook until it’s almost done.
Add chopped tomatoes and cook until they soften.
Layering
In a heavy-bottomed pot, start with a layer of partially cooked rice.
Add a layer of the cooked chicken mixture.
Repeat the layers, finishing with a layer of rice on top.
Add Garnishes
Sprinkle fried onions, chopped mint, and coriander leaves on top of the final rice layer.
Drizzle saffron soaked in warm milk over the layers.
Dum Cooking
Seal the pot with a tight-fitting lid or aluminum foil to trap the steam.
Cook on low heat for 20-25 minutes. This allows the flavors to meld.
Serve
Gently mix the layers before serving to distribute the flavors.
Serve hot with raita or a side salad.
Enjoy your flavorful and aromatic chicken biryani.
