A fragrant rice dish cooked with meat (chicken, mutton, beef) also vegetables. Vegetables are optional ingredient but aslo increase flavor and colour.And also flavored with spices and saffron.
Prep Time Estimates
Simple Chicken or Mutton Biryani:30-45 minutesVegetable Biryani: 25-35 minutesHyderabadi or Lucknowi Biryani: 45-60 minutes or more (due to intricate marinades and layering)
Ingredients
>1 kg chicken, cut into pieces>1 cup yogurt>1 tablespoon ginger-garlic paste>1 teaspoon turmeric powder>2 teaspoons garam masala >Source icon>1 teaspoon red chili powder>1 teaspoon coriander powder >Source icon>1 teaspoon cumin powder>Salt to taste
For the biriyani
>3 cups basmati rice>2 large onions, sliced>4 cloves garlic, minced>1-inch piece ginger, minced>4 green cardamoms>2 bay leaves>1 cinnamon stick >Source icon>2 star anise>4-5 whole cloves>1/2 cup fried onions>1/4 cup fresh coriander, chopped>1/4 cup fresh mint, chopped>Ghee or oil for cooking>Saffron strands (optional) >Source icon>Milk (for saffron)
Instructions:
1.Marinate the Chicken:In a bowl, combine all the marinade ingredients and mix well. Add the chicken pieces and coat them evenly with the marinade. Cover and refrigerate for at least 2 hours or overnight.2.Cook the Rice: Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.3.Prepare the Biryani: Heat ghee or oil in a large pot. Add the whole spices (cardamom, bay leaves, cinnamon, star anise, and cloves) and let them sizzle for a few seconds.4.Add the sliced onions and cook until golden brown. Add the minced garlic and ginger and sauté for a minute.5.Add the marinated chicken to the pot and cook until it changes color.6.Add enough water to cover the chicken, bring to a boil, then reduce heat and simmer until the chicken is cooked through.7.In a separate pot, cook the soaked rice in salted water until it’s almost done (al dente). Drain the rice.8.Layer the rice and chicken in a biryani pot or a large, heavy-bottomed pot. Sprinkle fried onions, coriander, and mint over the layers.9.If desired, soak saffron strands in warm milk and add a few drops of this saffron milk to the biryani.10.Cover the pot tightly and cook on low heat for about 20-25 minutes, or until the rice is fully cooked and the flavors have blended.11.Garnish with additional fried onions and fresh herbs before serving.
Tips:
⊕ For a richer flavor, use ghee instead of oil. ⊕ Adjust the spices according to your taste. ⊕ You can also add other ingredients like potatoes, eggs, or paneer to your biryani. ⊕ For a dum biryani, seal the pot with dough before cooking for better flavor and aroma.
Nutrition:
Nutrient AmountCalories around 500 kcalCarbohydrates around 50 gProtein around 30 gFat around 20 gSodium Varies depending on salt contentFiber around 2 g
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Thank you for sharing your precious knowledge. Just the right information I needed. By the way, check out my website at Webemail24 about Website Design.