Recipes

Chicken Biryani

Marinate the chicken: Combine chicken , yogurt , ginger-garlic paste , turmeric , chili powder , garam masala , and salt. Cover and marinate at least 1 hour or overnight.
Cook the onions: In a deep pot, heat ghee or oil and fry onions until deep golden brown. Set half aside for topping.
Cook the chicken: Add marinated chicken to the pot with the remaining onions. Cook until the chicken is mostly done and the spices are fragrant.
Parboil the rice: In a separate pot, bring water to a boil. Add soaked rice , salt, whole spices (cloves, cardamom, cinnamon), and cook until 70% done. Drain.
Layer the biryani: In the chicken pot, layer parboiled rice over the chicken. Drizzle with saffron milk , fried onions, mint , and cilantro .
Dum cook: Cover tightly with foil and a lid. Steam over very low heat for 20&ndash;25 minutes. Let rest for 10 minutes before gently fluffing.
Serve: Plate hot with cooling raita or a crisp side salad.

Name: Chicken Biryani
Ingredients: 1 lb chicken thighs, boneless and skinless, cut into chunks; 1.5 cups basmati rice, rinsed and soaked for 30 minutes; 1 cup plain yogurt; 1 large onion, thinly sliced; 2 tablespoons ghee or oil; 1 tablespoon ginger-garlic paste; 0.5 teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon chili powder; 1 teaspoon cumin; 0.5 teaspoon ground cardamom; 1 cinnamon stick; 4 whole cloves; 3 green cardamom pods; 0.5 teaspoon saffron threads soaked in 2 tbsp warm milk; Salt to taste; Fresh mint & cilantro for garnish