Here's a recipe for Chicken Biryani:
Ingredients:
2 cups basmati rice
500g chicken, cut into pieces
1 large onion, thinly sliced
2 tomatoes, chopped
2 tablespoons biryani masala powder
1 tablespoon ginger-garlic paste
1 cup plain yogurt
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
1/2 cup chopped fresh coriander leaves
1/2 cup chopped fresh mint leaves
4 cups water
4 tablespoons ghee or vegetable oil
Salt to taste
For the marinade:
1/2 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon red chili powder
1 teaspoon turmeric powder
Salt to taste
For garnishing (optional):
Fried onions
Cashew nuts
Raisins
Instructions:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large bowl, combine the chicken pieces with the marinade ingredients: yogurt, lemon juice, red chili powder, turmeric powder, and salt. Mix well and let it marinate for at least 1 hour.
Heat the ghee or oil in a large pan over medium heat. Add the sliced onions and cook until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
To the remaining onions in the pan, add the ginger-garlic paste and sauté for a minute until fragrant. Add the chopped tomatoes and cook until they become soft and pulpy.
Add the marinated chicken to the pan and cook for about 5-7 minutes until the chicken is browned.
In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice until it is 70% cooked (it should still have a slight bite to it). Drain the rice and set it aside.
Add the biryani masala powder, turmeric powder, red chili powder, and salt to the chicken in the pan. Mix well to coat the chicken evenly with the spices.
Layer the partially cooked rice over the chicken in the pan. Sprinkle the garam masala powder, chopped coriander leaves, and mint leaves over the rice.
Drizzle the plain yogurt over the rice. Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes, until the rice is fully cooked and the flavors have melded together.
Once the biryani is cooked, remove it from the heat and let it rest for a few minutes. Gently fluff the rice with a fork.
Garnish the biryani with the reserved fried onions, cashew nuts, and raisins, if desired.
Your Chicken Biryani is now ready to be served! Enjoy it with raita (yogurt sauce) or a side salad.