Easy recipe: Chicken biryani

Chicken biryani (Photo: iStock)

Welcome to the world of aromatic and flavourful chicken biryani! Biryani is a popular dish known for its fragrant rice, tender chicken, and a harmonious blend of spices.

So, let's dive right into the world of spices and create mouth-watering chicken biryani that will leave everyone asking for seconds!

Ingredients:

Two cups basmati rice

A whole chicken, cut into pieces

One large onion, finely sliced

Two tomatoes, chopped

Two tablespoons of ginger-garlic paste

1/2 cup plain yogurt

Two teaspoons of biryani masala powder

One teaspoon of turmeric powder

One teaspoon of red chilli powder (adjust to taste)

1/2 teaspoon of garam masala powder

1/4 cup of chopped coriander leaves

1/4 cup of chopped mint leaves

Four cups water

Four tablespoons of cooking oil

Salt to taste

Instructions:

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.

Heat oil in a large, heavy-bottomed pan over medium heat. Add the sliced onions and saute until golden brown. Remove half of the onions and set aside for garnishing.

To the remaining onions in the pan, add ginger-garlic paste and saute until fragrant. Add the chicken pieces to the pan and cook until they are browned on all sides.

Reduce the heat to low and add chopped tomatoes, yoghurt, biryani masala powder, turmeric powder, red chilli powder, and salt. Mix well and cook for five minutes until the tomatoes are soft and the chicken is cooked through.

Add the soaked and drained rice to the pan and gently mix it with the chicken and spices, ensuring the rice is evenly coated.

Pour water into the pan, cover with a lid, and cook on low heat for about 15-20 minutes, or until the rice is cooked and the water has evaporated.

Once the rice is cooked, remove the pan from heat and let it sit, covered, for 10 minutes to allow the flavours to meld.

Finally, garnish the biryani with the reserved fried onions, chopped coriander leaves, and mint leaves. Serve hot with salad. Enjoy!