Chicken Broast Biryani Recipe.
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| Photo Credit: Google |
Ingredients:
- 2 cups basmati rice
- 500 grams chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- Salt to taste
- Oil for frying
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 1/2 teaspoon saffron strands, soaked in 2 tablespoons of warm milk
- Ghee (clarified butter) for garnish
- Fried onions for garnish
For the chicken broast:
- 1 cup all-purpose flour
- 1/4 cup corn flour
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- Water as needed
- Oil for deep frying
Instructions:
1. Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain the water and set the rice aside.
2. Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, cumin powder, and salt. Mix well and let it marinate for at least 30 minutes.
3. Heat oil in a pan for deep frying. In a bowl, combine all-purpose flour, corn flour, ginger-garlic paste, red chili powder, garam masala powder, salt, and water to make a thick batter. Dip the marinated chicken pieces into the batter and deep fry them until they turn golden brown and crispy. Remove from oil and set aside.
4. In a large pot, heat some oil and add the thinly sliced onions. Fry until the onions turn golden brown and crisp. Remove half of the fried onions and set them aside for garnishing.
5. To the remaining fried onions in the pot, add the chopped tomatoes, green chilies, mint leaves, and coriander leaves. Cook for a few minutes until the tomatoes become soft and mushy.
6. Add the marinated chicken pieces to the pot and mix well with the onion-tomato mixture. Cook for another 5 minutes.
7. Meanwhile, in a separate large pot, bring water to a boil. Add the soaked and drained rice to the boiling water and cook until it is 70% cooked. Drain the rice and set it aside.
8. Layer the partially cooked rice over the chicken mixture in the pot. Drizzle the saffron-infused milk over the rice. Cover the pot with a tight-fitting lid to seal in the steam.
9. Place the pot on low heat and cook for about 20-25 minutes, or until the rice is fully cooked and fluffy.
10. Once the biryani is cooked, remove the lid and gently mix the rice and chicken together. Drizzle some ghee over the biryani for added flavor.
11. Garnish the Chicken Broast Biryani with fried onions and serve hot with raita or a side salad.
Enjoy your delicious Chicken Broast Biryani!
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