Classic Chicken Biryani
- 200g of basmati rice
- 300g of chicken, cut into pieces
- 2 tablespoons of ghee or vegetable oil
- 1 large onion, finely sliced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1/2 teaspoon of garam masala
- 1/4 teaspoon of turmeric powder
- 2 green chilies, slit
- 1 cup of yogurt
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of fresh mint leaves, chopped
- Salt to taste
- 3 cups of water
- 1/2 teaspoon of saffron threads (optional)
Kitchen Tools Needed:
- large pot
- frying pan
- measuring cups
- wooden spoon
- knife
- cutting board
Instructions:
- Rinse the basmati rice in cold water until the water runs clear. Soak in water for 30 minutes, then drain.
- In a large pot, heat ghee or oil over medium heat. Add cumin seeds and fry until they start to crackle.
- Add the sliced onions and sauté until golden brown.
- Stir in the minced garlic, ginger, and green chilies. Cook for another 2-3 minutes until fragrant.
- Add chicken pieces to the pot and cook until they are browned on all sides.
- Add coriander powder, garam masala, turmeric, and salt. Stir to coat the chicken well with the spices.
- Lower the heat and add yogurt to the mixture, stirring well. Cook until the chicken is tender, about 15 minutes.
- In another pot, bring 3 cups of water to a boil. Add drained rice and cook until it's about 70% done. Drain the rice.
- Layer the partially cooked rice over the chicken mixture in the first pot. Sprinkle saffron (if using), and cover the pot with a tight lid.
- Cook on low heat for 20 minutes, allowing the flavors to meld and the rice to fully cook.
- Once done, gently fluff the biryani with a fork, add chopped cilantro and mint leaves, and serve hot.