One Cook Book Special: Flavor-Packed Chicken Biryani

 Special Dum Wali Chicken Biryani

One Cook Book Special

 Preparation time: 20 minutes

Cooking time: 45 minutes

 Serves: 4-5

 Ingredients:

 For the chicken:

Chicken: 1 kg (8 pieces)

Yogurt: 1 cup

Red chili powder: 1 tablespoon

Turmeric: ½ teaspoon

Coriander powder: 1 teaspoon

Garlic powder: 1 teaspoon

Salt: To taste

Ginger garlic paste: 2 tablespoons

Green chilies: 4-5 (chopped)

Lemon juice: 2 tablespoons

Fried onion: 1 cup

Fresh coriander and mint: ½ bunch each (chopped)

Oil: ½ cup

 For the rice:

Basmati rice: ½ 3 cups (soaked for 30 minutes)

Cereal seeds: 1 teaspoon Spoon

Salt: To taste

Cinnamon, cardamom, cloves, bay leaves: A little bit

 Recipe:

1. Chicken preparation:

Heat oil in a pot, add ginger garlic paste and fry.

Now add chicken and fry well until it changes color.

Add all spices, yogurt, lemon juice, chopped green chilies, salt and mix well.

Add fried onions, coriander, mint and cover and let the chicken cook on medium heat (about 15-20 minutes).

2. Boil rice:

Heat water in a large pot, add cumin seeds, bay leaves, cinnamon, cardamom, cloves and salt.

When the water starts boiling, add soaked rice and boil till 80% (i.e. rice is not cooked completely).

3. Layering the biryani:

First, add the chicken masala in a pot, spread the boiled rice on it.

Add saffron milk (or a little more lemon juice), fried onions, mint and coriander on top.

Sprinkle a little ghee if desired.

4. Simmering:

Close the lid of the pot tightly (you can seal it with flour).

Keep it on high heat for the first 5 minutes, then on low heat for 20-25 minutes.

 Tips:

If you don't have saffron, use orange food coloring by adding a little milk.

If you like more spice, increase the amount of green chilies.

Marinate the chicken overnight, the flavor becomes deeper.

 Suggestion for adding a photo:

Post a beautiful plate of biryani with a smoky picture on the blog. I can also suggest captions if you want.