Biryani

Biryani is a South Asian mixed rice dish with its origins in the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, or fish), and sometimes, in addition, in vegetables such as potatoes, peas, carrots, and onions. The dish is typically served with raita, a yogurt-based side dish, or a salad.

Biryani is a popular dish in South Asia, especially in the Indian subcontinent, and has spread to other parts of the world. The exact recipe for biryani can vary depending on the region and the cook, and there are many variations of biryani, such as Hyderabadi biryani, Kolkata biryani, and Sindhi biryani.

how to cook chicken biryani:-

Here's a basic recipe for chicken biryani:

Ingredients:

• 1 kg chicken (bone-in, skinless)
• 2 cups basmati rice
• 3 onions, thinly sliced
• 1 cup plain yogurt
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 2-3 green chillies, chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 1/4 cup chopped fresh coriander leaves
• 1/4 cup chopped fresh mint leaves
• 1/4 cup ghee or vegetable oil
• 2 cups water
• 2-3 whole spices (such as cinnamon stick, bay leaf, and cardamom pods)
• Fried onions for garnish (optional)

Instructions:

1. Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.

2. In a large pot, heat the ghee or vegetable oil over medium-high heat. Add the sliced onions and fry until they are golden brown. Remove half of the fried onions from the pot and set aside for garnish.

3. Add the chicken pieces to the pot and fry until they are browned on all sides. Remove the chicken from the pot and set aside.

4. Add the chopped tomatoes, green chillies, ginger-garlic paste, and whole spices to the pot and fry for a few minutes until the tomatoes are soft and the spices are fragrant.

5. Add the coriander powder, garam masala powder, turmeric powder, red chilli powder, and salt to taste, and fry for another minute.

6. Add the yogurt to the pot and mix well. Add the chicken back to the pot and mix well. Add 2 cups of water, bring to a boil, then reduce the heat to low and cover the pot. Cook for 20-25 minutes until the chicken is cooked through.

7. While the chicken is cooking, drain the soaked rice and add it to a pot with 4 cups of water. Add salt to taste and bring to a boil. Reduce the heat to low, cover the pot, and cook for 12-15 minutes until the rice is tender and fluffy.

8. Once the chicken is cooked, remove the whole spices from the pot. Layer the rice over the chicken, and sprinkle the chopped fresh coriander leaves and mint leaves over the rice. Cover the pot and cook on low heat for another 10-15 minutes until the rice is fully cooked and fluffy.

9. Serve the chicken biryani hot, garnished with the reserved fried onions and fresh coriander leaves.