Beryani
Recipe category
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Marinate the Chicken: In a bowl, combine all the ingredients for the chicken marinade. Mix well and let it sit for at least 15 minutes (or up to 30 minutes for better flavor).
- Sauté Onions: While the chicken marinates, heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown and crispy (this might take about 8-10 minutes). Remove about half of the fried onions and set aside for garnishing. Leave the remaining onions in the pot.
- Cook the Chicken: Add the marinated chicken to the pot with the sautéed onions. Cook on medium-high heat until the chicken is browned on all sides and the liquid starts to dry up (about 5-7 minutes).
- Cook the Rice: In a separate pot, bring the water or chicken broth to a boil. Add the rinsed rice, cumin seeds, cardamom pods, cloves, bay leaf, and salt. Once it starts boiling again, reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes, or until all the water is absorbed and the rice is cooked.
- Layer and Steam: Once the rice is cooked, gently fluff it with a fork. Now, layer half of the cooked rice over the chicken in the pot. Sprinkle some chopped cilantro and mint (if using). Then, spread the remaining rice on top. Pour the saffron milk (if using) over the rice.
- Final Steam (Dum): Cover the pot tightly with a lid. Place it on the lowest possible heat for another 5-7 minutes to allow the flavors to meld together. You can also place a flat griddle or a tawa under the pot to prevent burning.
- Serve: Gently mix the biryani before serving. Garnish with the reserved fried onions, fresh cilantro, and mint. Serve hot with raita (yogurt dip) or a simple salad.
Preparation time
20 minutes
Cooking time
35 minutes
Number of servings
5
Difficulty
Medium
Ingredients
Rice
Chicken
Curry
Recipe instruction
-
Marinate the Chicken: In a bowl, combine all the ingredients for the chicken marinade. Mix well and let it sit for at least 15 minutes (or up to 30 minutes for better flavor).
- Sauté Onions: While the chicken marinates, heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown and crispy (this might take about 8-10 minutes). Remove about half of the fried onions and set aside for garnishing. Leave the remaining onions in the pot.
- Cook the Chicken: Add the marinated chicken to the pot with the sautéed onions. Cook on medium-high heat until the chicken is browned on all sides and the liquid starts to dry up (about 5-7 minutes).
- Cook the Rice: In a separate pot, bring the water or chicken broth to a boil. Add the rinsed rice, cumin seeds, cardamom pods, cloves, bay leaf, and salt. Once it starts boiling again, reduce the heat to low, cover the pot tightly, and let it simmer for 15 minutes, or until all the water is absorbed and the rice is cooked.
- Layer and Steam: Once the rice is cooked, gently fluff it with a fork. Now, layer half of the cooked rice over the chicken in the pot. Sprinkle some chopped cilantro and mint (if using). Then, spread the remaining rice on top. Pour the saffron milk (if using) over the rice.
- Final Steam (Dum): Cover the pot tightly with a lid. Place it on the lowest possible heat for another 5-7 minutes to allow the flavors to meld together. You can also place a flat griddle or a tawa under the pot to prevent burning.
- Serve: Gently mix the biryani before serving. Garnish with the reserved fried onions, fresh cilantro, and mint. Serve hot with raita (yogurt dip) or a simple salad.