A flavorful and aromatic Indian rice dish with marinated chicken, spices, and basmati rice.
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Mix chicken with ginger-garlic paste, turmeric powder, coriander powder, chilli powder, garam masala, salt, and lemon juice.
Let it marinate for at least 30 minutes.
Slice onions thinly.
Heat oil in a pan and deep fry onions until golden brown. Drain and set aside.
Heat ghee in a pan.
Fry cashew nuts and raisins until golden. Set aside.
Heat oil in a pan and add cinnamon stick, cloves, cardamom, star anise, mace, and bay leaf.
Add green chilli and sliced onions, and sauté until onions are translucent.
Add ginger-garlic paste and sauté until raw smell disappears.
Add marinated chicken, salt, coriander powder, chilli powder, garam masala, and crushed black pepper.
Cook until chicken is done, adding hot water as needed to prevent sticking.
Boil water with bay leaf, cinnamon stick, cloves, cardamom, lime juice, oil, and salt.
Add basmati rice and cook until 70% done. Drain and set aside.
Layer cooked chicken and rice in a pot.
Sprinkle fried onions, cashew nuts, raisins, and mint leaves between layers.
Drizzle ghee over the top.
Cover and cook on low heat for 20 minutes to allow flavors to meld.
Use aged basmati rice for better texture.
Ensure the chicken is marinated well for enhanced flavor.
Adjust the spice levels according to your preference.
How do I make Chicken Biriyani step by step?
To make Chicken Biriyani, start by marinating the chicken with ginger-garlic paste, turmeric, coriander powder, chilli powder, garam masala, salt, and lemon juice for at least 30 minutes. Slice onions and deep fry them until golden brown. In a separate pan, heat ghee and fry cashew nuts and raisins. Then, sauté spices and onions until translucent, add the marinated chicken, and cook until done. Boil water with spices, add basmati rice, and cook until 70% done. Layer the chicken and rice in a pot, sprinkle with fried onions, nuts, and mint, drizzle ghee, cover, and cook on low heat for 20 minutes.
Is Chicken Biriyani suitable for a gluten-free diet?
Yes, Chicken Biriyani can be made gluten-free by ensuring that all ingredients, including spices and oils, are gluten-free. The main components, such as chicken, basmati rice, and spices, do not contain gluten. Just be cautious with any pre-packaged ingredients that may have gluten.
What can I substitute for basmati rice in Chicken Biriyani?
If you don't have basmati rice, you can substitute it with jasmine rice or long-grain white rice. However, keep in mind that the flavor and texture may vary slightly. For a healthier option, you could also use brown rice, but the cooking time will be longer.
How should I store leftover Chicken Biriyani?
To store leftover Chicken Biriyani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, you can freeze it for up to 2 months. When reheating, add a splash of water to prevent it from drying out.
What side dishes pair well with Chicken Biriyani?
Chicken Biriyani pairs wonderfully with raita (a yogurt-based side), salad, or a tangy pickle. You can also serve it with a side of naan or paratha for a complete meal. For a refreshing touch, consider serving it with a cucumber and tomato salad.
