Chicken Biryani Recipe (With Basmati Rice)
Chicken biryani recipe; It is prepared by layer cooking method with yoghurt spice marination, grain basmati rice and saffron milk. In this recipe, you prepare the ingredients in advance, infuse the flavors, and then combine them in the pot in a short time. You can easily achieve the spice balance by following the how-to steps.
Ingredients
Ingredients
Step-by-Step Method
Let the saffron stand
Add the saffron to the warmed milk. take it in Leave it aside for 10-15 minutes so that its color and smell pass into the milk.
Prepare the spicy yoghurt marinade
Mix yoghurt, lemon juice, garlic, hot pepper, cloves, black peppercorns, cardamom, cumin, poppy and nutmeg in a bowl. Add your salt too.
Marinate the chicken
Add the chopped chicken breast to the marinade and mix well. Cover it and let it rest in the refrigerator for about 4 hours.
Prepare the rice
Wash basmati and long grain rice together; When the water becomes clear, strain it. If possible, leave it in warm water for 20 minutes and drain again; It helps it to be granular.
Fry the onions
Heat the ghee in a large pot. Add 2 onions and fry over medium heat until they change color. Stir occasionally to prevent it from burning.
Cook the chicken
Place the marinated chicken in the pot. Sauté for 5–7 minutes, then add the tomato and 1 extra onion. Cook until the chicken releases its water and comes together.
Add the rice layer
Spread the drained rice evenly over the chicken. Sprinkle raisins, cashews, chopped coriander and mint on top.
Final touch with saffron milk
Pour the saffron milk over the rice. Cover the pot; Cook over low heat for 20–25 minutes until the rice becomes soft.
Let it rest and serve
Turn off the heat and let it brew for 10 minutes. When serving, mix gently without disturbing the layers; Serve with boiled eggs.