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Basmati Rice Chicken Biryani Recipe

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Ponni Rice Chicken Biryani Biryani Without Basmati Rice Easy Biryani Recipe You Too Can Cook
Ponni Rice Chicken Biryani Biryani Without Basmati Rice Easy Biryani Recipe You Too Can Cook from www.youtoocancook.net

Description

Basmati Rice Chicken Biryani is a popular Indian dish that is made by layering cooked basmati rice and marinated chicken in a pot and then cooking it on low heat to allow the flavors to meld together. This biryani recipe is a delicious and aromatic combination of spices, tender chicken, and fluffy rice that is perfect for any occasion.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 2 cups basmati rice
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 cinnamon stick
  • 4 cloves
  • 4 green cardamom pods
  • 2 bay leaves
  • 1 large onion, thinly sliced
  • 3 tablespoons vegetable oil
  • 2 tablespoons ghee
  • Salt to taste
  • 3 cups water
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint leaves

Equipment

  • A large pot with a tight-fitting lid
  • A large skillet
  • A wooden spoon
  • A mixing bowl

Method

  1. Wash the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
  2. In a mixing bowl, combine the chicken, yogurt, ginger paste, garlic paste, chili powder, cumin, coriander, turmeric, and salt. Mix well and marinate for 20 minutes.
  3. Heat the oil and ghee in a large pot over medium heat. Add the cinnamon, cloves, cardamom, and bay leaves. Stir for a few seconds until fragrant.
  4. Add the sliced onion and sauté until the onion is golden brown, stirring occasionally.
  5. Add the marinated chicken and cook until the chicken is browned on all sides, stirring occasionally.
  6. Add the soaked basmati rice to the pot and stir gently to combine with the chicken and spices.
  7. Add 3 cups of water and bring to a boil. Reduce the heat to low and cover the pot with a tight-fitting lid.
  8. Cook for 15 minutes and then turn off the heat. Allow the biryani to rest for another 10-15 minutes before opening the lid.
  9. Add the chopped cilantro and mint leaves to the pot and gently fluff the rice with a fork.
  10. Serve hot with raita, a yogurt-based side dish, and your favorite Indian bread.

Notes

  • You can substitute chicken with lamb or beef.
  • You can adjust the spice level according to your preference.
  • You can use a rice cooker to cook the rice and then add it to the chicken and spice mixture.

Nutrition Info

  • Calories: 510
  • Protein: 27g
  • Fat: 15g
  • Carbohydrates: 71g
  • Sodium: 410mg
  • Fiber: 3g

Recipe Tips

  • Make sure to soak the basmati rice for at least 30 minutes before cooking to ensure fluffy rice.
  • Use fresh spices to get the best flavor.
  • Do not stir the biryani too much while it is cooking as this can break the rice grains.
  • Allow the biryani to rest before serving to allow the flavors to meld together.

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