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Chicken Biryani
From Oglethorpe Fresh Locally Grown
<p>chicken Biryani is a flavorful and aromatic Indian dish made with chicken, rice, and a blend of spices.</p>Source: https://www.gtopcars.com/makers/bentley/bentayga/ (Entered by Tiffany Smith)
Serves: 4-6 serving
Vegan!
Ingredients
1 cup
extra oil
Step by Step Instructions
- For the Rice: 2 cups basmati rice, soaked for 30 minutes and drained 4-5 cups water 4-5 green cardamom pods 4-5 cloves 1-inch cinnamon stick Salt to taste For Layering: 2 large onions, thinly sliced and fried until golden brown A pinch of saffron strands soaked in 1/4 cup warm milk Fresh cilantro and mint leaves, chopped For Biryani Masala: 2 large onions, finely chopped 2 tomatoes, chopped 1 tablespoon ginger paste 1 tablespoon garlic paste 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon garam masala 1/2 teaspoon red chili powder (adjust to taste) 1/4 teaspoon turmeric powder Salt to taste Cooking oil or ghee Instructions: Marinate the Chicken: In a bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, and salt. Add the chicken pieces and coat them with the marinade. Cover and refrigerate for at least 1-2 hours, preferably overnight. Prepare the Rice: In a large pot, bring water to a boil. Add the soaked and drained rice, cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it's 70-80% cooked. The grains should still have a bite to them. Drain and set aside. Prepare the Biryani Masala: In a separate pan, heat oil or ghee. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown. Add ginger paste and garlic paste, and sauté for a minute. Add chopped tomatoes and cook until they soften and the oil starts to separate. Add coriander powder, garam masala, red chili powder, turmeric powder, and salt. Cook the masala until the oil separates from it. Cook the Marinated Chicken: Add the marinated chicken to the masala and cook until the chicken is cooked through and the masala coats the chicken pieces. Layering the Biryani: Grease a heavy-bottomed pot with oil or ghee. Layer half of the partially cooked rice at the bottom. Spread the cooked chicken and masala as the second layer. Sprinkle fried onions, chopped cilantro, and mint leaves over the chicken. Layer the remaining rice on top. Drizzle the saffron milk over the rice to create a yellow hue. Sprinkle more fried onions, cilantro, and mint leaves on top. Dum Cooking (Slow Cooking): Cover the pot with a tight-fitting lid. You can also seal the edges with dough to trap steam. Place the pot on low heat and let it cook for 20-25 minutes. This slow cooking process allows the flavors to meld together. Serve: Gently fluff the biryani with a fork to mix the layers before serving. Serve the Chicken Biryani hot with raita or a side salad.