How to make Chicken Biriyani
Chicken:
After giving the rice multiple rinses in fresh water, let it soak for 20 minutes. Empty completely.
Blend together the garlic cloves, ginger, chillies, 1 tsp salt, 1 tbsp mint, 1 coriander leaf, and biryani masala in a blender.
After cleaning, pat the chicken pieces dry with absorbent kitchen paper.
In a pan, heat 4 tablespoons of oil. Add the chicken pieces and cook, flipping once, over medium heat for approximately 10 minutes. Using a slotted spoon, remove the chicken and set it aside.
When the oil is hot, add the remaining portion, then cut the onion and sauté it till golden brown.
After adding the blended spice combination to the fried onion, simmer it for a few minutes while stirring.
Add the chopped tomato and simmer, pressing it into a paste with the back of a wooden spoon.
Once the chicken pieces are added, add one cup of water. Simmer over medium heat for 40 minutes, stirring occasionally, or until the chicken is fork-tender and the sauce has thickened. Once cooked, taste the gravy and correct the salt amount.
In the meantime, deep fried the potatoes and onions in hot oil in a pan. After finished, set away.
Rice:
Add the cinnamon stick, bay leaves, and green cardamoms to a pan with one tablespoon of heated oil. Give it a few moment to sizzle.
After adding the rice that has been soaked, cover and cook for ten minutes with two cups of boiling water.
After that, turn off the heat and simmer the rice for five to ten minutes, or until the liquid is absorbed and the rice is mushy but not overdone.
In the interim, briefly sauté the cashew nuts in oil (optional).
Add the saffron threads to boiling milk. (If you’re lacking saffron, you can substitute it with turmeric. When cooked, it gives off a yellow colour akin to saffron. Set aside.
Next:
Combine the rice, deep-fried potatoes, and chicken with a rich gravy in an ovenproof casserole dish.
Drizzle sliced ginger and caramelised onion over the rice, then scatter the chopped butter over top.
Add the saffron milk in a sprinkle.
Bake, with a lid or foil covering, for 10 to 15 minutes at 150 degrees Celsius.
After finished, transfer the rice to a serving plate. Add cashew nuts, raisins, mint, coriander leaves, and julienne ginger as garnish. You might arrange some slices of lemon on the side. Remember to serve raita beside it.
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