Your Best Indian Chicken Biryani Recipe
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Chicken Biryani is an ancient Persian recipe, a richly spiced one-dish meal made with basmati rice and white meat, popular with slight variations throughout the Indian subcontinent, but also in the Arabian Peninsula and South Asia. The term biryani seems to derive from the Persian word beryā , meaning fried or roasted: in reality, the chicken is cooked in a pot first with spices and then together with the rice, but the name probably refers to the fact that the onions, thinly sliced, were cooked until golden and crispy.
Ingredients
Instructions
Place the meat in a bowl.
Add 25g of yogurt, the chili, the garlic powder, a pinch of salt, 1 teaspoon of curry and one of turmeric and pour the lemon juice.
Mix the ingredients well, cover with a sheet of cling film and marinate in the fridge for 1 hour.
Once the time has passed, melt the butter in a saucepan, then add the bay leaves, the cinnamon stick, the cloves, the anise stars and the cardamom and, when the aromas begin to be released, pour in the onion finely chopped with a knife.
Let it wilt, stirring occasionally with a wooden spoon.
At this point, transfer the marinated chicken into the pan, along with the remaining yogurt and curry, and add the chopped mint leaves.
Add the basmati rice, already soaked for half an hour and rinsed thoroughly under running water.
Cover with the hot water in which you have diluted the saffron and bring to the boil.
Then lower the heat and continue cooking until the liquid is completely absorbed.
Enjoy!
