One - pot Chicken Biryani
Ingredients
·
200 grams (1.00 cups) Basmati rice soaked (1 cup)
·
450 grams (1 lb) Chicken thighs chopped into pieces
·
2 tbsp (2 tbsp) Cooking oil
·
1 cup (1 cup) Onions diced
·
1 tsp (1 tsp) Ginger grated
·
1 tsp (1 tsp) Garlic minced
·
1 tbsp (1 tbsp) Paprika powder
·
1 tsp (1 tsp) Cumin powder
·
1 tbsp (1 tbsp) Coriander powder
·
1 tsp (1 tsp) Salt
·
1/2 tsp (1/2 tsp) Pepper
·
1/2 cup (1/2 cup) Cilantro chopped
· 1 tbsp) Lemon juice/4 cup
·
(1/4 cup) Mint leaves chopped
·
1/4 cup (1/4 cup) Mint leaves chopped
WHOLE
SPICES
·
1 (1 ) Cinnamon
stick 3-inch piece
· 2 (2 ) Bay leaves
·
3 (3 ) Black cardamoms
·
4 (4 ) Green cardamoms
·
6 (6 ) Cloves
·
5 (5 ) Curry leaves
·
1 piece (1 piece) Mace optional
·
6 (6 ) Peppercorns optional
Instructions
SOAK RICE
1.
Clean and wash the rice well.
2.
Then soak in water for 30 minutes.
3.
Drain and set aside
SAUTE
1.
Heat oil in a heavy bottom saute pan
2.
Add the whole spices and saute for 2 minutes
3.
Then add chopped onions and saute until
translucent
4.
Next, add the chicken pieces and saute for 3
to 4 minutes stirring often.
5.
Add the grated ginger and minced garlic
6.
Followed by the spices – paprika, coriander,
cumin, and garam masala.
7.
Season with salt and pepper. Saute for 2
minutes
8.
Then add the Yogurt and chopped herbs and
lemon juice.
9.
Cook for 5 minutes until the chicken
releases all its juices.
10. Then
drain the soaked rice and add it to the pan.
11. Do
not mix – just make sure all the rice is immersed in the liquid.
12. (this
will give you shades dark and light-colored rice)
COOK ON LOW
1.
Bring to a boil – about a minute – as soon
as it comes to a boil reduce heat to a minimum
2.
Cover the pan (use a good cover so no steam
will escape)
3.
Cook on low for 20 minutes
4.
After 20 minutes, turn the heat off, but do
not open the pan.
5.
Let rest for another 10 to 15 minutes. This
will ensure all the moisture is absorbed and cook the rice to perfection.
6.
Fluff the rice with a fork.
7.
Serve sprinkled with more chopped herbs.
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