Biryani Recipe

                                                 Biriyani Recipe

Ingredients

For the Rice:

• 2 cups basmati rice (soaked for 30 minutes and drained)
• 6 cups water
• 2 bay leaves
• 4-5 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1 tsp salt

For the Chicken Marinade:

• 500g (1 lb) chicken, bone-in or boneless (cut into pieces)
• ½ cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• 1 tsp cumin powder
• Salt to taste
• Juice of 1 lemon

For Cooking the Chicken:

• 3 tbsp oil or ghee
• 2 medium onions, thinly sliced
• 2 medium tomatoes, finely chopped
• 2 green chilies, slit
• 1 tsp coriander powder
• Fresh coriander and mint leaves (a handful each, chopped)

For Assembling the Biryani:

• ¼ cup warm milk
• A pinch of saffron strands (or ½ tsp yellow food color)
• 2 tbsp ghee
• Fried onions (optional, for garnish)

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Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, cumin powder, garam masala, lemon juice, and salt.
2. Add chicken pieces and coat them well. Cover and marinate for at least 30 minutes (or overnight for deeper flavor).

Step 2: Cook the Rice

1. Bring water to a boil in a large pot. Add bay leaves, cloves, cardamom, cinnamon, and salt.
2. Add soaked rice and cook until 70% done (rice should still have a slight bite). Drain and set aside.

Step 3: Cook the Chicken

1. Heat oil or ghee in a large pan. Fry the sliced onions until golden brown. Remove half for garnish.
2. Add tomatoes and cook until soft and mushy.
3. Add marinated chicken, slit green chilies, and coriander powder. Cook until the chicken is tender and the oil separates (about 10–15 minutes). Add chopped mint and coriander leaves.

Step 4: Layer the Biryani

1. In a heavy-bottomed pot, layer half the cooked rice.
2. Add the chicken mixture evenly on top.
3. Cover with the remaining rice layer.
4. Sprinkle the warm milk mixed with saffron (or food color) over the top. Add fried onions and drizzle ghee.

Step 5: Dum Cooking

1. Cover the pot tightly with a lid or aluminum foil to seal in steam. You can place a heavy object on the lid for extra pressure.
2. Cook on low heat for 20–25 minutes. Alternatively, place the pot on a griddle (tawa) over low heat to prevent burning.

Step 6: Serve

1. Gently mix the biryani before serving to combine the flavors.
2. Serve hot with raita, salad, or a boiled egg on the side.

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Enjoy your homemade biryani! Let me know if you want tips for vegetarian, mutton, or seafood versions! 😊

                                

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