Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 large onion, thinly sliced
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1/4 cup chopped fresh cilantro leaves
Special equipment needed:
- Large pot with lid
- Skillet or grill pan
- Mixing bowl
- Wooden skewers (if grilling chicken)
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a mixing bowl, combine the chicken, yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well and let marinate for at least 30 minutes.
3. Preheat a skillet or grill pan over medium-high heat. Thread the chicken onto wooden skewers (if grilling) and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Remove from heat and set aside.
4. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook for 5-7 minutes, until the onion is golden brown. Add the bay leaves, cardamom pods, cloves, and cinnamon stick and cook for another minute.
5. Drain the soaked rice and add it to the pot with the onions and spices. Stir well to coat the rice with the oil and spices.
6. Add the water to the pot and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 10-12 minutes, until the rice is tender and the water has been absorbed.
7. Remove the pot from heat and let it sit, covered, for 5 minutes.
8. Remove the lid and fluff the rice with a fork. Add the cooked chicken and chopped cilantro to the pot and gently stir to combine.
9. Serve hot, garnished with additional cilantro leaves.
Time:
Preparation time: 40 minutes
Cooking time: 25 minutes
Temperature:
Skillet or grill pan: medium-high heat
Pot: medium heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 14g
Carbohydrates: 56g
Protein: 24g
Sodium: 500mg
Sugar: 3g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Basmati rice can be substituted with any long-grain rice.
- Vegetable oil can be substituted with ghee or butter.
- Cilantro can be substituted with parsley.
Variations:
- Add diced tomatoes to the pot with the onions and spices for a more tomato-based biryani.
- Add raisins and cashews to the pot with the rice for a sweeter biryani.
- Use a store-bought biryani spice mix instead of the individual spices for a quicker recipe.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Marinating the chicken for at least 30 minutes helps to infuse the chicken with flavor.
- Use a non-stick skillet or grill pan to prevent the chicken from sticking.
- Use a fork to fluff the rice instead of a spoon to prevent the rice from becoming mushy.
Storage instructions:
Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat biryani, place it in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the biryani in a large serving dish and garnish with additional cilantro leaves.
Garnishes:
- Chopped cilantro leaves
- Sliced green onions
- Lemon wedges
Pairings:
- Raita (yogurt dip)
- Naan bread
- Papadum (crispy lentil crackers)
Suggested side dishes:
- Mixed vegetable curry
- Chana masala (chickpea curry)
- Saag paneer (spinach and cheese curry)
Troubleshooting advice:
- If the rice is too dry, add a splash of water and gently stir to combine.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the water has been absorbed.
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands before handling food.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
- Store leftover biryani in the refrigerator within 2 hours of cooking.
Food history:
Biryani is a popular South Asian dish that originated in the Indian subcontinent. It is a rice-based dish that is typically made with meat, vegetables, and a variety of spices.
Flavor profiles:
This chicken tikka biryani is a flavorful and aromatic dish that is slightly spicy and tangy. The chicken is marinated in yogurt and spices, which infuses it with a rich and complex flavor. The rice is cooked with onions and spices, which gives it a fragrant and savory taste.
Serving suggestions:
This chicken tikka biryani is a complete meal in itself and can be served on its own. However, it can also be served with a variety of side dishes and accompaniments, such as raita, naan bread, and papadum.
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Region: Indian