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Chicken biryani

Chicken Biryani

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Prep Time 15 minutes
Cook Time 44 minutes
Course Main Course
Cuisine Indian, pakistani

Ingredients
  

  • Chicken drumsticks: The main protein of the dish.
  • Rice: Long grain basmati rice is preferred for its fragrance and texture.
  • Onions: Thinly sliced.
  • Tomatoes: Chopped.
  • Yogurt: To marinate the chicken.
  • Garam masala: A blend of ground spices essential for biryani flavor.
  • Kashmiri chili powder: Adds color and a mild heat.
  • Cumin: Provides a warm earthy note.
  • Other spices: Turmeric saffron, salt, and pepper.
  • Herbs: Fresh cilantro and mint leaves.
  • Oil and ghee: For cooking.
  • Water or chicken broth: For cooking the rice.

Instructions
 

  • Marinate the Chicken: Mix yogurt, garam masala, Kashmiri chili powder, cumin, salt, and pepper. Add chicken drumsticks to the marinade and let sit for at least one hour.
  • Cook the Rice: Boil the rice until it’s about 70% cooked. Drain and set aside.
  • Fry the Onions: In a large pot, heat oil and ghee, and fry the onions until golden brown.
  • Cook the Chicken: Add the marinated chicken to the pot and cook until browned.
  • Layering: Add chopped tomatoes, half the fried onions, and cooked chicken at the bottom of the pot. Top with cooked rice, remaining onions, and herbs.
  • Cook the Biryani: Cover the pot with a tight lid and cook on a low heat for about 20-25 minutes. Let it steam to allow the flavors to meld.
  • Serve: Gently fluff the rice and chicken layers before serving. Garnish with fresh cilantro and mint.