Chicken Biriyani
Chicken Biryani is a flavorful and aromatic rice dish that originated in the Indian subcontinent. It is a popular and beloved dish enjoyed by many across various cultures.
Chicken Biryani is typically served with raita (yogurt-based condiment) or salan (spicy gravy) on the side. It is a popular choice for special occasions, celebrations, and gatherings.
The taste and preparation of Chicken Biryani can vary across different regions and households, with each adding their own unique touch and flavors. It is a dish cherished for its aromatic spices, tender chicken, and fragrant rice, making it a favorite among rice lovers and enthusiasts of Indian cuisine.
Contributors Bio
I love cooking. My first cooking lessons were from my mother, mother-in-law, and my elder sister. Then, I learned cooking from various sources such as cooking shows on TV, cooking books, and YouTube. Whenever I visit a different region, I try to learn about their local cuisine and gather recipes from locals. I experiment with those recipes at home.
আমি রান্না করতে অনেক ভালোবাসি আমার প্রথম রান্না শিখা হচ্ছে আমার মা এবং আমার শাশুড়ি এবং আমার বড় বোনের কাছ থেকে। তারপর আমি বিভিন্ন মাধ্যম থেকে টিভি রান্নার প্রোগ্রাম, রান্নার বই, ইউটিউব থেকে রান্না শেখা,আমি কোথাও বেড়াতে গেলে ওই অঞ্চলের আঞ্চলিক খাবার গুলো আমি জানতে চেষ্টা করি এবং তাদের কাছ থেকে রেসিপি জেনে আমি বাসায় ট্রাই করি।
Ingredients
- 1.5 kg basmati rice
- 3 kg chicken
- 5 pods cardamom
- 4 pieces cinnamon
- 5 pc cloves
- 7 pc whole black peppercorns for pulao
- 3 tbsp garlic paste
- 3 tbsp ginger paste
- 2.5 cups sliced onion
- 8 pc green chilli
- 2 tbsp chilli powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 3 tsp biryani masala
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/2 cup yoghurt
- Salt to taste
- Oil as required
- 20 grams butter
- 3 cups hot water
Instructions
- Wash and drain the chicken. Marinate it with garlic paste, ginger paste, salt, chili powder, coriander powder, cumin powder, yogurt, biryani masala, cinnamon powder, and cardamom powder. Let it marinate for 20 minutes.
- Heat a pan, add oil, and fry the sliced onions until golden brown. Set aside half of the fried onions for garnishing.
- In the same pan, cook the marinated chicken until browned and cooked through. Remove the chicken from the pan and set aside.
- Boil water in a separate pot. Add the soaked and drained rice, along with whole spices (cardamom, cinnamon, cloves, and peppercorns). Cook the rice until 80% done, then drain.
- In a deep pan, layer the partially cooked rice and cooked chicken alternately. Sprinkle the reserved fried onions on each layer.
- Cover the pan tightly with a lid or aluminum foil. Cook on low heat for 15 minutes to allow the flavors to meld.
- Turn off the heat and let the biryani rest for a few minutes before serving.
- Serve the chicken biryani hot, garnished with fried onions. Enjoy with raita or your preferred side dish.
