Chicken Biryani

indianhealthyrecipes.com

Alice Herman

subheading: Marinade for chicken biryani:

½ kg (1.1 lbs) chicken (skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or mix of all)

3 tablespoons plain yogurt (curd or dahi)

1¼ tablespoons ginger garlic paste (1 inch ginger & 4 garlic cloves crushed)

½ to ¾ teaspoon salt (adjust to tase)

¼ teaspoon turmeric

½ to 1 teaspoon red chilli powder (or paprika) (use less spicy variety)

½ to 1 tablespoon garam masala (or biryani masala) (Refer notes)

1 tablespoon Lemon juice (optional)

subheading: Whole spices (skip if you don’t have any):

1 bay leaf (tej patta)

4 green cardamoms (choti elaichi)

6 cloves (lavang)

1 inch cinnamon (dalchini)

1 star anise (chakri phool )

¾ teaspoon shahi jeera (caraway seeds) (substitute with cumin)

1 strand mace (javitri, omit if you don't like)

subheading: Other ingredients for chicken biryani:

2 cups basmati rice (aged rice only)

2 tablespoon ghee or Oil

1 large onion sliced thinly

¼ to ½ cup mint leaves chopped fine (about 15 leaves)

1 green chili (slit or chopped)

¼ cup plain yogurt (Indian curd)

¼ to ½ teaspoon red chili powder (optional, for heat)

1 teaspoon garam masala (or biryani masala)

3 cups water (3½ cups for pot) (refer notes, more if needed )

¾ teaspoon salt (to stir in water)

2 tablespoon fried onions (optional)

1 pinch saffron (optional)(soaked in 2 tbsps hot milk)

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