Fragrant Chicken Biryani
Fragrant Chicken Biryani is a classic dish from Anglo-Indian cuisine that is known for its aromatic flavors and rich spices. This recipe combines tender chicken with fragrant basmati rice, creating a delicious and satisfying meal.
Ingredients
- 2 cups basmati rice
- 1 lb chicken, cut into pieces
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1/2 cup plain yogurt
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 4 cups water
- Salt to taste
- 3 tablespoons ghee (clarified butter)
Instructions
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- In a large pot, heat ghee over medium heat. Add cumin seeds and sauté until they splutter.
- Add the sliced onions and cook until golden brown.
- Stir in the minced garlic, grated ginger, and green chilies. Cook for 2 minutes.
- Add the chicken pieces and cook until they are no longer pink.
- Stir in the chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the tomatoes are soft.
- Layer the soaked rice over the chicken mixture. Pour in the water and season with salt.
- Cover the pot and cook on low heat for 20 minutes, or until the rice is tender and the chicken is cooked through.
- Garnish with fresh cilantro and mint leaves. Serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 50g
- Fat
- 15g
Supplies
Large pot Knife Cutting board Measuring cups and spoons Serving platter
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the fragrant chicken biryani with raita (yogurt sauce) and a side of pickles for a complete meal.
Tips & tricks
Tips: For extra flavor, you can add a pinch of saffron soaked in warm milk to the rice before cooking.
Cost
$15