Fragrant Chicken Biryani with Basmati Rice and Spices
- 2 cups basmati rice
- 1 kg chicken cut into pieces
- 1/2 cup plain yogurt
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tomatoes, chopped
- 2 tbsp biryani masala powder
- 1 tbsp turmeric powder
- 1 tbsp chili powder
- 1 tbsp cumin seeds
- 4 green cardamom pods
- 2 cinnamon sticks
- 1 bay leaf
- Salt to taste
- Fresh cilantro leaves for garnish
- Rinse the basmati rice in chilly water until the water becomes clear. Immerse the rice in water for half an hour, then drain it thoroughly.
- In a spacious bowl, infuse the chicken with yogurt, ginger, garlic, and half of the biryani masala powder. Allow it to marinate for a minimum of one hour.
- Warm oil in a substantial and deep pan over medium heat. Introduce the thinly sliced onions and cook them until they attain a golden brown hue. Set aside half of the onions for garnishing. Add the cumin seeds, cardamom pods, cloves, cinnamon sticks, and bay leaf to the pan. Stir them for a minute until their aroma fills the air.
- Incorporate the marinated chicken into the pan and cook it until it turns a rich brown on all sides. Include the chopped tomatoes, the remaining biryani masala powder, turmeric powder, chili powder, and salt. Cook for approximately five minutes, until the tomatoes turn tender.
- Gently add the soaked and drained basmati rice to the pan, ensuring it mingles harmoniously with the chicken and spices.
- Pour an ample amount of water into the pan, ensuring it covers the rice by approximately an inch. Bring the mixture to a boil, then reduce the heat to a low setting and securely cover the pan with a well-fitted lid. Allow it to cook for a span of 20-25 minutes or until the rice becomes tender and the liquid is fully absorbed.
- Remove the pan from heat and allow the biryani to rest for ten minutes. Use a fork to fluff the rice, and garnish it with the reserved fried onions and fresh cilantro leaves.
Some serving suggestions for chicken biryani:
Raita: Raita, a yoghurt-based condiment. You can serve chicken biryani with raita which is made by mixing youghurt with chopped tomatoes,cocumber, onions and spices like mint and black pepper.
Salad: A simple cucumber and tomato salad with lemon juice sprinkled, salt, and pepper can provide a cooling contrast to the spiciness of the biryani.
Pickles: Add a tangy kick to your meal with a side of Indian pickles. Different pickles like mango pickle, lime pickle, or mixed vegetable pickle complement the biryani flavours.
Mint Chutney: You can prepare a mint chutney by blending mint leaves, coriander, green chillies, and yoghurt. This vibrant and zesty chutney pairs well with biryani.