Chicken 65 Biryani
Equipment
Ingredients
Main Ingredients
chicken (boneless, cubed)
500 g
basmati rice (rinsed)
300 g
yogurt
200 g
onion (sliced)
3 pcs
garlic (minced)
4 cloves
ginger (minced)
15 g
green chili (slit)
3 pcs
tomato (chopped)
2 pcs
coriander (chopped)
30 g
mint (chopped)
15 g
ghee
60 ml
vegetable oil
60 ml
Spices & Seasonings
chili powder
15 g
turmeric
5 g
garam masala
10 g
cumin
5 g
coriander powder
10 g
salt
10 g
cardamom pods
4 pcs
cloves
4 pcs
cinnamon stick
1 pcs
bay leaf
2 pcs
Instructions
Marinate the chicken
Mix chicken with yogurt, chili powder, turmeric, ginger-garlic paste, and salt. Marinate for 30 minutes.
Parboil the rice
Boil water with cardamom, cloves, cinnamon, and bay leaf. Add rice and cook until 70% done. Drain and set aside.
Fry the onions
Heat ghee and oil in a pan. Fry sliced onions until golden brown. Remove half for garnish.
Cook the chicken
In the same pan, add marinated chicken and cook until tender. Add tomatoes, green chilies, and remaining spices.
Layer the biryani
In a heavy-bottomed pot, layer half the rice, then chicken masala, then remaining rice. Sprinkle fried onions, coriander, and mint leaves.
Dum cooking
Cover the pot with a tight lid or seal with dough. Cook on low heat for 15-20 minutes until rice is fully cooked.
Rest and serve
Turn off heat and let the biryani rest for 5 minutes. Gently fluff with a fork and serve hot with raita.
Original recipe
Storage
Store in airtight container. Add a sprinkle of water before reheating to prevent drying.
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