Easy Chicken Biriyani Recipes
Ingredients
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2 green chilies, slit lengthwise
- 2 tomatoes, chopped
- 1/2 cup yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro leaves
Instructions
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the green chilies and cook for 1 minute more.
2. Add the chicken and cook until browned on all sides. Stir in the ginger-garlic paste, turmeric powder, coriander powder, cumin powder, garam masala powde, red chili powder, and salt. Cook for 1 minute more.
3. Add the tomatoes and yogurt and cook until the tomatoes are softened, about 5 minutes. Stir in the mint and cilantro leaves.
4. Add the rice and stir to combine. Pour in enough water to cover the rice by 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through.
5. Remove from heat and let stand for 5 minutes before fluffing with a fork serve hot.
Here are some tips for making chicken biriyani
- Use long-grain basmati rice for the best results.
- Soaking the rice before cooking helps to prevent it from becoming mushy
- Don't overcook the rice. It should be cooked through but still firm to the bite.
- You can add other vegetables to the biriyani, such as carrots, potatoes, or peas.
- Garnish the biriyani with fried onions, cashews or raisins
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