If you haven't started to drool already, then you haven't discovered this sumptuous dish that gave a foodgasm to the entire world! And even more, has adapted its style according to every place it resides. Yes, we are talking about the ever delicious, ever pompous BIRYANI!
How did it came into existence? Well, break your misconceptions because it isn't the Arabs, but rather our Indian neighbors that came up with Biryani. It is a rice dish made with a mix of Aromatic spices that originated in the royal kitchens of Mughal Empire! And today, it has amassed a fan base from all corners of the world! You may never be able to claim to make the best Biryani and neither will any restaurant because Biryani is a feeling and you sure as hell can always feel good about it! Besides, this Paradise Island as always, has a range to offer - from Chicken Biryani, Veg Biryani, Fish and Beef too. Oh, and some Lamb to it!
So why don't we invest our time and make this kind of feel good dish rather than just talk about it? Of course, we're here with a real good recipe you can try and the one that makes you sense every tinge of aroma and spices added to it.
Let's get started and pick out these ingredients:
- 600 gm boiled basmati rice
- 4 tablespoon minced mint leaves
- salt as required
- 2 teaspoon coriander powder
- 1 tablespoon garlic paste
- 2 tablespoon tomato puree
- 400 gm thinly sliced white onion
- 8 green cardamom
- 1/2 teaspoon chilli powder
- 6 tablespoon plain greek yogurt
- 1 kilograms chicken thighs
- 1 teaspoon garam masala or Curry powder
- 2 pinches saffron
- 1 tablespoon ginger paste
- 4 sliced & slit green chilli
- 320 gm chopped tomato
- 2 teaspoon cumin seeds
- 6 tablespoon refined oil
- 1 teaspoon powdered turmeric
- 1 tablespoon milk
That's your entire kitchen being covered up! But if it feels good, it tastes good! Now that you have everything, you need to gather some patience and begin to prepare it.
Step 1: First, in order to marinate the chicken, take a large bowl, put greek yogurt, turmeric, chili powder along with salt according one's taste. Then, add the chicken thighs in the mixture and keep aside for about 20-30 minutes so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk and keep aside.
Step 2:In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Fry cumin seeds and green cardamom for about 2 minutes. Once done, immediately add the sliced onion and fry for 15 minutes straight. Make sure you don't burn it, so when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes.
Step 3:Next, add the slit green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute. Then, add coriander powder, turn the flame to medium low, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly.
Step 4: Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water if you find the consistency too thick.
Step 5: Once done, turn off the flame, take the boiled rice, putting half of its quantity in the pan, sprinkle milk soaked saffron along with garam masala or 'Curry Powder' mint and coriander. Put the remaining rice over and garnish with the same mentioned four ingredients.
Step 6: Lastly, cover the lid, turn the flame to low medium and let simmer for about 5 minutes. Once done, put it off and let the Biryani stay covered for about another 10 minutes. Serve hot, along with Yougurt sauce or any chutney of your choice!
And here you go :)