Question

Write the recipe of biryani

Answer 1

Ingredients

Ingredients for 5 Servings

600 grams boiled basmati rice
1 kilograms chicken thighs
4 tablespoon minced mint leaves
1 teaspoon garam masala powdersalt as required
2 pinches saffron
2 teaspoon coriander powder
1 tablespoon ginger paste
1 tablespoon garlic paste
4 sliced & slit green chilli
2 tablespoon tomato puree
320 grams chopped tomato
400 grams thinly sliced white onion
2 teaspoon cumin seeds
8 green cardamom
6 tablespoon refined oil
1/2 teaspoon chilli powder
1 teaspoon powdered turmeric
6 tablespoon plain greek yogurt
1 tablespoon milk

Preparation

HOW TO MAKE CHICKEN BIRYANI

Step 1 / 6

First, in order to marinate the chicken, take a large bowl, put Greek yogurt, turmeric, chili powder along with salt as per your taste in a small bowl. Mix it well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk to make saffron milk and keep aside.



Step 2 / 6

In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes. Once done, immediately add the sliced onion and fry for 2-3 minutes straight. Make sure you don't burn it, so when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes.



Step 3 / 6

Next, add the slit green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute. Then, add coriander powder and turn the flame to medium-low while stirring and cooking the masala. Quickly, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly.



Step 4 / 6

Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water, if you find the consistency too thick.



Step 5 / 6

Once done, turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required. Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves. Put the remaining rice over this layer and garnish with the same mentioned four ingredients.



Step 6 / 6

Lastly, cover the lid, turn the flame to low medium and let the rice cook for about 5 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita or any chutney of your choice.

Answer 2

$\huge\underline\mathfrak\red{Ingredients}$

$\huge\underline\mathfrak\purple{Chicken}$

1. 1 tablespoon vegetable oil
2. 10 gramsgarlic (grated)
3. 10 gramsginger (grated)
4. 1serrano chili peppers (to taste, minced)
5. 5 gramsmint (finely chopped)
6. 10 gramscilantro (finely chopped)
7. 1 tablespoongaram masala
8. 1/2 teaspoonground cinnamon
9. 1 teaspoonsalt
10. 900 gramsbone-in skin-on chicken thighs
11. for rice
12. 6 cupswater
13. 2 1/2 teaspoonssalt
14. 5pods green cardamom (smashed)
15. 1 teaspooncumin seeds1bay leaf
16. gramsbasmati rice (~2 cups)
17. 2 tablespoonghee2medium onions (sliced thin)

$\huge\underline\mathfrak\purple{Biryani}$

1. 1 cupreserved boiling liquid (from rice)
2. 1/2 teaspoonsaffron threadscilantro (for garnish)

$\huge\underline\mathfrak\red{Steps}$

1. To marinate the chicken for the biryani, combine the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon and salt in a large bowl and stir together. Add the chicken pieces and toss together making sure the chicken is thoroughly coated in the marinade. Allow the chicken to marinate for at least 1 hour or up to overnight.
2. In a pot wide enough to hold the chicken in a single layer, add the ghee and onions and saute the onions until they are well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and set aside.
3. Caramelized onions add a pleasant sweetness to contrast the spicy chicken in the Biryani.
4. While the onions caramelize, prepare the rice by washing in a strainer under cold running water until the water runs clear.
5. It's important to wash your rice thouroughly to rid it of any excess starch so your Biryani turns out fluffy.
6. To par-boil the rice, add the water, salt, cardamom, cumin and bay leaf to a pot and bring to a boil. Add the rice and boil for 7 minutes. Drain the rice, reserving 1 cup of the liquid.
7. Parboiling the rice with spices not only ensures the rice is cooked through, it infuses your biryani with tons of flavor.
8. In the pot you caramelized the onions in, add the chicken in a single layer, skin-side down. Fry until golden brown on one side (about 5 minutes). Flip the chicken over and fry the other side until golden brown. Transfer the chicken back to the bowl you marinated it in.
9. Browning the chicken for the Biryani brings out the flavors of the spices and aromatics in the marinade.

• To assemble the biryani, add the saffron to the rice and toss to distribute evenly. Add half the rice mixture to the bottom of the pot you browned the chicken in.
• Top the rice with the chicken in a single layer.
• The browned chicken gets layeed on the rice.
• Top the chicken with an even layer of caramelized onions.
• A layer of caramelized onions goes on top of the chicken for the Biryani.
• Finish putting together the Biryani by adding the rest of the rice in an even layer. Add 1 cup of reserved liquid from boiling the rice. Cover the pot with a lid and put the pot on the stove over medium heat and set the timer for 20 minutes. When you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer goes off and then turn off the heat.
• The Biryani is finished off with a layer of saffron rice.
• Without opening the lid, set the timer for another 10 minutes to steam the biryani.
• Mix the Chicken Biryani together and then transfer to a serving platter. Garnish with fresh cilantro and serve.

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