Recipe of cooking Chicken Biryani

Chicken Biryani:

Ingredients: For the Rice:

• 2 cups basmati rice
• 4 cups water
• 1 bay leaf
• 4-5 whole cloves
• 2-inch cinnamon stick
• Salt to taste

For the Chicken:

• 500 grams chicken, cut into pieces
• 2 onions, finely sliced
• 4 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, finely chopped
• 2 green chilies, slit
• 1/2 cup plain yogurt
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon garam masala powder
• Salt to taste

For Layering:

• A few strands of saffron soaked in warm milk
• 2 tablespoons ghee, melted
• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped
• Fried onions (optional)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with the bay leaf, cloves, cinnamon stick, and salt. Cook the rice until it is about 70-80% cooked (parboiled). Drain the rice and set aside.

3. In a separate pan or skillet, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.

4. Add the sliced onions to the pan and sauté until they turn golden brown.

5. Add minced garlic and grated ginger to the pan and cook for another minute.

6. Add the chicken pieces to the pan and cook until they are browned on all sides.

7. Stir in the chopped tomatoes, green chilies, yogurt, turmeric powder, red chili powder, garam masala powder, and salt. Mix well to coat the chicken with the spices.

8. Cover the pan and cook the chicken over medium heat until it is cooked through and tender, stirring occasionally. If needed, you can add a little water to prevent the chicken from sticking to the pan.

9. Preheat the oven to 180°C (350°F).

10. In a deep oven-safe dish, spread a layer of parboiled rice at the bottom. Then, add a layer of cooked chicken on top. Repeat the layers until all the rice and chicken are used, ending with a layer of rice on top.

11. Drizzle the saffron milk and melted ghee over the top layer of rice. Sprinkle fresh coriander leaves, mint leaves, and fried onions (if using) over the rice.

12. Cover the dish tightly with aluminum foil or a lid. Place the biryani in the preheated oven and bake for 20-25 minutes, allowing the flavors to meld together.

13. Remove from the oven and let it rest for 10 minutes before fluffing the rice gently with a fork.

14. Serve the Chicken Biryani hot with raita or a side salad.       Jay Shree Krishna