” How to make restaurant style chicken biryani at home.”
Chicken biryani is a popular rice dish from the Indian subcontinent. It is made with basmati rice, chicken, and a variety of spices. The dish is thought to have originated in Persia (modern-day Iran) and was introduced to India by the Mughals. Over time, the dish has evolved and been adapted to local tastes. There are many different variations of chicken biryani, but the basic ingredients and method of cooking remain the same.
- 1 kg chicken, cut into bite-sized pieces
- 2 cups basmati rice, rinsed and drained
- 2 tablespoons oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 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
- 1/2 cup yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 1 cup water
Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, and green chilies and cook for 1 minute more.
- Add the chicken and cook until browned on all sides.
- Stir in the turmeric powder, coriander powder, cumin powder, garam masala powder, red chili powder, and salt. Cook for 1 minute more.
- Add the yogurt and mint leaves and mix well.
Add the water and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
Add the rice and stir to combine.
- Cover and cook for 10 minutes, or until the rice is cooked through.
- Garnish with coriander leaves and serve hot.
- For a richer flavor, use whole spices instead of ground spices.
- Soak the rice in water for 30 minutes before cooking to help it cook evenly.
- If you don’t have a pressure cooker, you can cook the chicken and rice in a pot on the stovetop. Just simmer for 20-25 minutes, or until the chicken is cooked through and the rice is tender.
- To make a dum biryani, seal the pot with a lid and cook the biryani over low heat for 15 minutes. This will help the flavors to infuse and the rice to become more fragrant.
I hope this article was helpful. If you have any questions, please feel free to ask.