Chicken biryani

Chicken biryani is a very popular dish in India. The rice is cooked separately from the thick sauce, the curry and the rice are then brought together and layered and the final dish is dry or minimal moist.

It is not really a difficult dish but it does take some time to prepare, but it's worth it because it is delicious!

Ingredients ans steps:

Chicken marinade:

- 300 gr chicken
- 3 cups of yogurt
- 4 (medium) garlic cloves, minced
- 1 tbsp ginger, finely chopped
- 1 tsp turmeric powder
- 1 tsp hot red chili powder (more if you like it hot)
- 2 tsp sweet red chili powder
- 2 tbsp garam masala
- 1 tsp coriander powder
- 3 tbsp fresh mint leaves, chopped
- 1/2 onion, sliced and fried
- salt
- 1 tbsp oil

 

Place the chicken in a bowl. Add the salt, garlic and ginger, mix well and let it rest for a few minutes. Add the yogurt, turmeric powder, hot red chili powder, sweet red chili powder, garam masala powder, coriander powder,  mint leaves, onion and oil. Mix well and set aside to marinate for at least a couple of hours. I usually prepare this marinated the night before to allow all the flavors to blend.



 

Fried onions:

 

- 4 onions, sliced

 

Saute the onions at medium-high heat until golden. Set aside.

 

 

The rice:

 

- 4 cups of rice

- about 3 tbsp caraway seeds

- about 3 tbsp cumin seeds

- 1 bay leave

- 5 cloves

- 10 green cardamons

- 1 cinnamon stick

- 1 tbsp oil

- salt

- 7 cups of water

 

 

Fill a pan with about 7 cups of water and add all the ingredients except the rice. Bring to a boil and add the rice, cook for 3/4 of the usual time and strain. Set aside.

 

Chicken:

 

Fry the marinated chicken at high heat for a few minutes till nice brown. Set aside.

 

 

 

Rest of ingredients:

 

- about 10 tbsp mint leaves, chopped

- about 10 tbsp coriander leaves, chopped

- Some Ginger, in julienne or crushed

- Some saffron

- Some milk

 

 

Prepare all the ingredients we will need for the layering. Chop the coriander leaves, the mint leaves, dissolve the saffron in some milk, mince the ginger. 

 

The layering:

 

Start with a a layer of chicken. Spread a layer of rice over it. Sprinkle with some ginger, saffron dissolved in milk, coriander leaves, mint leaves, some cardamon powder, some fried onions.

 

 

Start again by adding the remaining chicken, the remaining rice, ginger, saffron dissolved in mild, coriander leaves, mint leaves, cardamon powder and fried onions.

 

 

 

Cover and place in a pre-heated oven at 200 degrees for about 20 minutes.