Spicy Chicken Biryani

 SPICY CHICKEN BIRYANI

 

Ingredients:

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 1 bay leaf
• 4 green cardamom pods
• 4 cloves
• 1 cinnamon stick
• Salt to taste

For the Chicken:

• 500 grams chicken, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste

For the Biryani:

• 3 tablespoons oil or ghee (explained spread)
  
• 2 onions, thinly sliced
• 2 green chilies, slit lengthwise
• 1 tablespoon biryani masala powder
• 1 teaspoon garam masala powder
• 2 tablespoons of warm milk soaked saffron strands in a pinch
  
• Fresh coriander leaves, chopped, for garnish
• Fried onions for garnish (optional)
• Lemon wedges, for serving

Instructions:

1. Under ice water, rinse the basmati rice until the water is clear. For approximately 30 minutes, soak the rice in water. Drain and set aside.

2. Heat four cups of water to the point of boiling in an enormous pot. Add the soaked and drained rice along with bay leaf, cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it is 70-80% cooked. The grains should be firm, not fully cooked. Drain the rice and set aside.

3. In a bowl, marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt.Allow it to marinate for somewhere around 30 minutes.

4. In a separate large pot or deep pan, heat oil or ghee over medium heat.Saute the sliced onions until golden brown when you add them. The remaining half of the fried onions can be used as a garnish.

5. To the remaining onions in the pot, add the marinated chicken pieces along with the marinade. Cook the chicken over medium-high heat until it is browned and cooked through. Stir occasionally to prevent sticking.

6. Once the chicken is cooked, sprinkle biryani masala powder and garam masala powder over the chicken. Combine thoroughly to evenly coat the chicken with the spices.

7. Layer the to some degree cooked rice over the chicken in the pot. Drizzle the saffron-infused milk over the rice. Reduce the heat to low and cover the pot with a lid that fits tightly. Allow the biryani to cook on low heat for about 20-25 minutes. This will help the flavors meld together and the rice to fully cook.

8. After 20-25 minutes, turn off the heat and let the biryani rest for another 10 minutes, allowing the flavors to further develop.

9. Gently fluff the biryani with a fork, mixing the rice and chicken layers together. Fried onions and fresh coriander leaves can be used as a garnish.

10. Serve the spicy chicken biryani hot with lemon wedges on the side. It pairs well with raita (yogurt dip) and a side salad.

Enjoy your delicious and flavorful Spicy Chicken Biryani!