The Easiest Way To Cook Chicken Biryani
INGREDIENTS
for chicken
1.5 tablespoon vegetable oil
15 grams garlic (grated)
15 grams ginger (grated)
3 serving chili peppers (to taste, minced)
3 grams mint (finely chopped)
10 grams cilantro (finely chopped)
1.5 tablespoon garam masala/ biryani masala
1/2 tea spoon ground cinnamon
1.5 tea spoon salt
1 kg bone-in on chicken thighs
for rice
5.5 cups water
1/2 tea spoons salt
4 pods green cardamom (smashed)
1.5 tea spoon cumin seeds
3 bay leaf
400 grams basmati/polao rice (~ 2 cups)
for onions
3 tablespoons ghee
3 medium onions (sliced thin)
for Biryani
1 cup reserved boiling liquid (from rice)
1 / 2 tea spoon saffron
STEPS:
1. To marinate the chicken, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon, and salt in a large bowl and stir together. Add the chicken pieces and toss mutually producing to make sure the chicken is completely coated in the marinade. Let the chicken marinate for at least 2 hours or up to late.
In a pot wide enough to take the chicken in an individual layer, add the ghee and onions and saute the onions until they are well caramelized (20 minutes). Give the caramelized onions to a bowl and set down.
2. While the onions caramelize, make the rice by soaking in a strainer under cold running water until the water runs clear.
3. To par-boil the rice, add the water, salt, cardamom, cumin, and bay leaf to a pot and bring to a boil. Add the rice and boil for 8 minutes. Drain the rice, storing 1 cup of the liquid.
4. In the pot, you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 10 minutes). Flip the chicken again and fry the other side until golden brown. Transfer the chicken back to the pot you marinated it in.
5. To gather the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mix to the bottom of the pot you browned the chicken in.
Top the rice with the chicken in a single layer.
6. Top the chicken including an even layer of caramelized onions(barista/onions fry).
7. Finish putting together the biryani by adding the rest of the rice in an even layer. Add 1 cup of the reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
Without opening the lid, set the timer for extra 10 minutes to steam the biryani.
And the last step, just enjoy the biryani.❤😊
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