Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs boneless chicken, cut into small pieces
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 2 large onions, sliced
- 4 cloves garlic, minced
- 2-inch piece ginger, grated
- 2 bay leaves
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint leaves
- 1/4 cup fried onions (optional)
- 2 cups water
Special equipment needed:
- Large pot with lid
- Skillet or frying pan
- Mixing bowl
- Serving platter
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes. Drain and set aside.
2. In a mixing bowl, combine the chicken, yogurt, ginger, garlic, turmeric, chili powder, garam masala, coriander powder, and salt. Mix well and marinate for at least 30 minutes.
3. In a large pot, heat the oil over medium heat. Add the bay leaves, cardamom pods, cloves, cinnamon stick, and cumin seeds. Fry for 1-2 minutes until fragrant.
4. Add the sliced onions and fry until golden brown.
5. Add the marinated chicken and fry for 5-7 minutes until the chicken is browned.
6. Add the chopped cilantro and mint leaves. Mix well.
7. Add the soaked rice and water. Mix well and bring to a boil.
8. Reduce the heat to low, cover the pot with a lid, and cook for 20-25 minutes until the rice is cooked and the chicken is tender.
9. Remove from heat and let it sit for 5 minutes.
10. Fluff the rice with a fork and transfer to a serving platter.
11. Garnish with fried onions (optional) and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 580
Fat: 28g
Carbohydrates: 55g
Protein: 28g
Sodium: 420mg
Sugar: 3g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Vegetable oil can be substituted with ghee or butter.
- Fresh cilantro and mint leaves can be substituted with dried herbs.
Variations:
- Add vegetables such as carrots, peas, and potatoes for a vegetable biryani.
- Use brown rice instead of basmati rice for a healthier option.
- Add nuts such as cashews or almonds for a crunchy texture.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a heavy-bottomed pot to prevent burning.
- Use a fork to fluff the rice instead of a spoon to prevent clumping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.
Presentation ideas:
Serve on a large platter with fresh herbs and lemon wedges.
Garnishes:
Fried onions, chopped cilantro, and mint leaves.
Pairings:
Serve with raita, naan bread, or papadums.
Suggested side dishes:
Cucumber raita, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the rice is undercooked, add a splash of water and continue cooking until tender.
- If the rice is overcooked, reduce the cooking time and use less water.
Food safety advice:
- Always wash your hands before handling food.
- Cook chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Biryani is a popular South Asian dish that originated in India. It is a rice-based dish that is typically made with meat, vegetables, and aromatic spices.
Flavor profiles:
Spicy, aromatic, and savory.
Serving suggestions:
Serve hot with your favorite side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian