Masala Chicken Biryani
Ingredients
Instructions
Preparing the Chicken Masala:
Heat oil in a large pot and fry sliced onions until golden brown.
Add whole spices (cumin seeds, black cardamoms, black pepper, cloves, star anise, and fennel seeds) and sauté for a minute.
Add chicken pieces and fry for a couple of minutes.
Stir in ginger garlic paste and cook until the chicken changes color.
Add chopped tomatoes, yogurt, salt, turmeric, red chili powder, crushed red pepper, coriander powder, and cumin powder. Mix well.
Cook on medium heat until the chicken is tender and the oil separates from the gravy.
Add dried plums and dried mint, stirring to combine. Set aside.
Cooking the Rice:
Boil water in a large pot and add salt, whole spices (like black cardamoms, black pepper, cloves), and whole green chilies.
Add soaked rice and cook until 80% done (grains should still be slightly firm). Drain and set aside.
Layering the Biryani:
In a large pot, spread half of the cooked rice.
Layer the prepared chicken masala evenly over the rice.
Add the remaining rice on top.
Sprinkle garam masala, fresh mint leaves, green chilies, fried onions, and lemon slices.
Dissolve food color in a few tablespoons of water and drizzle over the rice.
Cover with a tight lid and steam (dum) on low heat for 20 minutes.
Serving:
Gently mix before serving to combine the layers.
Serve hot with raita or salad.
Enjoy your homemade Chicken Biryani!
