Here is a step-by-step recipe for making Biryani

 


step-by-step recipe for making Biryani

Ingredients:

  • 2 cups of basmati rice
  • 3 cups of water
  • 2 lbs of boneless chicken or lamb
  • 1/2 cup of yogurt
  • 1 large onion, sliced
  • 2 tbsp of ghee or vegetable oil
  • 2 tbsp of ginger garlic paste
  • 2 tbsp of Biryani Masala
  • 1 tsp of turmeric powder
  • 1 tsp of red chili powder
  • 1 tsp of cumin seeds
  • 1 tsp of coriander powder
  • 1/2 tsp of cardamom powder
  • 2 bay leaves
  • 2 cinnamon sticks
  • 4-5 cloves
  • Salt to taste
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh mint leaves
  • 1/4 cup of fried onions (optional)
  • 1/4 cup of raisins (optional)

Instructions:

  1. Soak the rice: Rinse the rice in cold water until the water runs clear. Then, soak the rice in water for 30 minutes.

  2. Cook the rice: Bring 3 cups of water to a boil in a large pot. Add the soaked rice, stir gently, and cook for about 8-10 minutes, or until the rice is about 80% cooked. Drain the rice and set it aside.

  3. Marinate the chicken: In a large bowl, mix together the yogurt, ginger garlic paste, Biryani Masala, turmeric powder, red chili powder, cumin seeds, coriander powder, cardamom powder, and salt. Add the chicken or lamb pieces to the marinade and mix well. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.

  4. Cook the chicken: In a large pan or Dutch oven, heat the ghee or vegetable oil over medium heat. Add the sliced onions and cook until they are soft and lightly browned. Add the bay leaves, cinnamon sticks, and cloves, and cook for another minute. Add the marinated chicken and cook for about 10 minutes, or until the chicken is browned on all sides.

  5. Layer the Biryani: Preheat the oven to 350°F (175°C). In a large oven-safe pot or casserole dish, spread a layer of half of the cooked rice on the bottom. Then, add a layer of half of the cooked chicken on top of the rice. Sprinkle half of the chopped cilantro, mint leaves, fried onions (if using), and raisins (if using) on top of the chicken. Repeat with the remaining rice and chicken, and then sprinkle the remaining herbs, fried onions, and raisins on top.

  6. Bake the Biryani: Cover the pot or casserole dish with a lid or aluminum foil and bake for 20-30 minutes, or until the chicken is fully cooked and the rice is tender. Remove from the oven and let it rest for a few minutes before serving.

  7. Serve and enjoy: Biryani is often served with raita (a yogurt-based dip) and/or salad on the side. Enjoy your delicious homemade Biryani!

Location: Chennai, Tamil Nadu, India

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