Chatpati chicken biryani
Ingredients:
2 cups Basmati rice
500 grams chicken, cut into pieces
2 onions, thinly sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
2 green chilies, slit lengthwise
1/2 cup plain yogurt
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
1/4 cup chopped coriander leaves
1/4 cup chopped mint leaves
Juice of 1 lemon
Salt to taste
3 tablespoons oil or ghee (clarified butter)
Water for cooking rice
Fried onions (optional, for garnish)
Instructions:
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and set aside.
Heat oil or ghee in a large pan or pot over medium heat. Add the sliced onions and cook until they turn golden brown and crispy. Remove half of the fried onions from the pan and set them aside for garnish.
In the same pan, add the ginger-garlic paste and green chilies. Saute for a minute until fragrant.
Add the chicken pieces to the pan and cook until they are browned on all sides.
Add the chopped tomatoes and cook until they turn soft and mushy.
In a small bowl, whisk together the yogurt, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, black pepper powder, and salt. Add this mixture to the pan and mix well to coat the chicken evenly.
Reduce the heat to low and let the chicken cook in the spices for about 10 minutes. Stir occasionally to prevent sticking.
Meanwhile, bring a large pot of water to a boil. Add salt to the boiling water and then add the soaked and drained rice. Cook the rice until it is 70-80% cooked. It should still have a slight bite to it. Drain the rice and set it aside.
Preheat the oven to 180°C (350°F).
In a deep baking dish or oven-safe pot, spread a layer of cooked rice at the bottom. Top it with a layer of the cooked chicken masala. Sprinkle some chopped coriander leaves, mint leaves, and lemon juice over the chicken layer. Repeat the layers with the remaining rice and chicken masala.
Cover the dish with aluminum foil or a tight-fitting lid. Place it in the preheated oven and bake for about 20-25 minutes until the flavors meld together and the biryani is fully cooked.
Once cooked, remove from the oven and let it rest for a few minutes. Fluff the rice gently with a fork before serving.
Garnish the biryani with the reserved fried onions. Serve hot with raita (yogurt sauce) and enjoy your delicious Chatpati Chicken Biryani!
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