Biriyani Recipe & Preparation
Ingredients
- 1 1/2 pounds chicken
- 4 cups basmati rice
- 2 chopped onions
- 1/2 tablespoon lime juice
- 1 small cup plain yogurt
- 6 tablespoons ginger-garlic paste
- 6 green chilies
- 2 cloves & cinnamon
- 4 cardamons & few coriander leaves
- 10 mint leaves & 1/2 spoon salt
- 1/4 tablespoon saffron
- 2 cups cooking oil
- 1/2 teaspoon red chili powder
- 1/2 teaspoon green chili paste
- 2-4 hard boiled eggs, halved
Preparation Method
- Wash the chicken and cut it into small pieces. Marinate the chicken with ginger garlic paste and keep it aside for an hour. Some prefer a light touch of yogurt along with the ginger paste to be included while marinating the chicken. Some prefer to refrigerate the marinated chicken for 30 minutes.
- Cut the onion into thin long pieces and fry it in 1 1⁄2 cups vegetable oil till they are golden brown.
- Mix curd, ¾ part of fried onion, red chilies powder, green chilies paste, cinnamon, cardamom, clove, coriander leaves, mint leaves saffron water, salt, and remaining part of the oil. Add this mixture to the marinated meat and keep it aside for one hour.
- Cook the basmati rice. When the rice is half cooked, stop cooking. Drain out the water completely. Spread the half cooked rice over marinated meat. The basic idea is to have layers of rice and marinated chicken.
- Upon the rice layer spread lime juice, saffron color, and remaining part of the onion.
- Cover the cooker with lid tightly and cook on a very low flame for about 45-60 minutes. Some prefer to cook it in an oven, but an even cooker does just fine.