How To Make Best One - pot Chicken Biryani

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

·      1/2 tsp (1/2 tsp) Garam masala powder

·      1 tsp (1 tsp) Salt

·      1/2 tsp (1/2 tsp) Pepper

·      1/2 cup (1/2 cup) Yogurt plain

·      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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