how to make biriyani

Making biryani is a process that involves several steps, including preparing the rice, marinating the meat, and layering everything together to cook. Here’s a basic recipe for chicken biryani:

Ingredients:

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 2 bay leaves
• 4 cloves
• 2 cardamom pods
• 1 cinnamon stick
• Salt to taste

For the Chicken Marinade:

• 500g chicken (cut into pieces)
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Biryani:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 teaspoon saffron soaked in 2 tablespoons warm milk (optional)
• 4 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon biryani masala
• 1 cup water or chicken broth
• Fried onions (for garnishing)
• Lemon juice

Instructions:

1. Prepare the Rice:

1. Rinse the basmati rice until the water runs clear.
2. In a large pot, boil 4 cups of water with bay leaves, cloves, cardamom, cinnamon, and salt.
3. Add the rice and cook until it’s 70-80% done. The rice should be slightly undercooked.
4. Drain the rice and set it aside.

2. Marinate the Chicken:

1. In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
2. Add the chicken pieces to the marinade and coat them well.
3. Cover and let it marinate for at least 1 hour (overnight for best results).

3. Prepare the Biryani Base:

1. Heat ghee or oil in a large pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté until the raw smell disappears.
5. Add the chopped tomatoes and cook until they soften.
6. Add the marinated chicken and cook until the chicken is almost cooked through.
7. Add biryani masala, slit green chilies, chopped mint, and coriander leaves.
8. Pour in the water or chicken broth and bring the mixture to a simmer.

4. Layer the Biryani:

1. In a heavy-bottomed pot, layer the partially cooked rice over the chicken mixture.
2. Sprinkle the soaked saffron milk over the rice (if using).
3. Drizzle some ghee or oil on top.
4. Cover the pot with a tight-fitting lid or seal it with aluminum foil.

5. Cook the Biryani (Dum Method):

1. Place the pot on low heat and cook for about 25-30 minutes. This slow cooking process allows the flavors to meld together.
2. Alternatively, you can place a heavy pan or tawa under the pot to prevent direct heat and cook for the same duration.

6. Serve:

1. Once cooked, gently fluff the rice with a fork.
2. Garnish with fried onions, chopped mint, coriander leaves, and a squeeze of lemon juice.
3. Serve hot with raita, salad, or your favorite side dish.

Enjoy your delicious homemade chicken biryani!