Biryani
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4
Ingredients
For the Chicken Marinade:
- 1.5 pounds 700g chicken, cut into pieces
- 1 cup plain yogurt
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Juice of 1 lemon
For the Rice:
- 2 cups basmati rice
- 4 cups water
- 2-3 bay leaves
- 4-5 green cardamom pods
- 4-5 cloves
- 1 cinnamon stick
- Salt to taste
For Assembling:
- 2 large onions thinly sliced
- 4 tablespoons cooking oil
- 1/4 cup chopped fresh coriander leaves
- 1/4 cup chopped fresh mint leaves
- Saffron strands soaked in 2 tablespoons warm milk for garnish
Mint Raita:
- 1 cup plain yogurt
- 1/4 cup fresh mint leaves finely chopped
- 1/4 cup fresh coriander leaves finely chopped
- 1/2 teaspoon cumin powder
- Salt and black pepper to taste
Instructions
For the Chicken Marinade:
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In a large bowl, combine yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, salt, and lemon juice.
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Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
For the Rice:
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Wash the basmati rice thoroughly and soak it in water for 30 minutes.
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In a large pot, bring 4 cups of water to a boil. Add bay leaves, green cardamom pods, cloves, cinnamon stick, and salt.
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Drain the soaked rice and add it to the boiling water. Cook until the rice is 70% cooked (it should still have a slight bite). Drain and set aside.
For Assembling:
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In a large, heavy-bottomed pan, heat the cooking oil over medium-high heat. Add the sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions for garnish.
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Add the marinated chicken to the pan with the remaining onions. Cook until the chicken is no longer pink and is cooked through, about 10-12 minutes.
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Layer the partially cooked rice over the chicken in the pan. Sprinkle chopped coriander and mint leaves evenly over the rice.
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Drizzle the saffron milk mixture over the top. Cover the pan with a tight-fitting lid.
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Reduce the heat to low and let the biryani cook for about 20-25 minutes, or until the rice is fully cooked and aromatic steam escapes from the pan.
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Gently fluff the biryani with a fork, ensuring that the chicken and rice are well mixed.
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Garnish with the reserved fried onions.
For the Mint Raita:
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In a bowl, whisk together yogurt, chopped mint leaves, chopped coriander leaves, cumin powder, salt, and black pepper.
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Refrigerate until ready to serve.
To Serve:
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Serve the hot and flavorful Pakistani Chicken Biryani with a side of refreshing Mint Raita. Enjoy the explosion of flavors in every bite!
