Created: 1/24/2024
Prep Time: 30-40 minutes
Cook Time: 35-45 minutes
Prep Time: 30-40 minutes
Cook Time: 35-45 minutes
This version of Chicken Biryani is inspired by the spicy flavors of Guntur in South India. It features tender chicken and fragrant basmati rice that are layered with an aromatic blend of spices and chilies, creating a bold and flavorful biryani that will leave your taste buds humming with delight.
Ingredients:
Yield: 4-6 servings
2 cups of basmati rice, rinsed and soaked for 20-30 minutes
500g boneless chicken, cut into bite-sized pieces
1/2 cup of yogurt
2 onions, finely sliced
4-5 green chilies, finely chopped
1/4 cup of oil or ghee
1 tsp of cumin seeds
3-4 cloves
3-4 green cardamom pods
2-3 bay leaves
1 cinnamon stick
1 tsp of ginger paste
1 tsp of garlic paste
1 tsp of red chili powder
2 tsp of Guntur chili powder
1 tsp of garam masala
1 tsp of salt
A handful of chopped fresh cilantro leaves
Instructions:
Step 1
Bring a large pot of salted water to a boil. Add the soaked rice and boil for 8-10 minutes or until the rice is almost cooked. Strain the rice using a fine mesh sieve and set aside.
Bring a large pot of salted water to a boil. Add the soaked rice and boil for 8-10 minutes or until the rice is almost cooked. Strain the rice using a fine mesh sieve and set aside.
Step 2
In a large skillet, heat the oil or ghee over medium heat. Add the cumin seeds, cloves, cardamom pods, bay leaves, and cinnamon stick. Cook for 1-2 minutes or until fragrant.
In a large skillet, heat the oil or ghee over medium heat. Add the cumin seeds, cloves, cardamom pods, bay leaves, and cinnamon stick. Cook for 1-2 minutes or until fragrant.
Step 3
Add the onions and green chilies to the skillet and cook until the onions are translucent and golden brown.
Add the onions and green chilies to the skillet and cook until the onions are translucent and golden brown.
Step 4
Add the chicken pieces to the skillet and cook until they are browned on all sides.
Add the chicken pieces to the skillet and cook until they are browned on all sides.
Step 5
Mix in the ginger and garlic paste, red chili powder, Guntur chili powder, garam masala, and salt. Stir well to combine and cook for an additional 2-3 minutes.
Mix in the ginger and garlic paste, red chili powder, Guntur chili powder, garam masala, and salt. Stir well to combine and cook for an additional 2-3 minutes.
Step 6
Add the yogurt to the skillet and stir well. Reduce the heat to low and let the chicken simmer in the yogurt sauce for 10-15 minutes or until the chicken is cooked through.
Add the yogurt to the skillet and stir well. Reduce the heat to low and let the chicken simmer in the yogurt sauce for 10-15 minutes or until the chicken is cooked through.
Step 7
Layer the cooked rice on top of the chicken curry in the skillet. Cover the skillet with a lid and let it cook on low heat for another 10-15 minutes or until the rice is fully cooked and fluffy.
Layer the cooked rice on top of the chicken curry in the skillet. Cover the skillet with a lid and let it cook on low heat for another 10-15 minutes or until the rice is fully cooked and fluffy.
Step 8
Garnish the biryani with chopped cilantro leaves and serve hot with raita, papadum, and a wedge of lemon for a tangy kick.
Garnish the biryani with chopped cilantro leaves and serve hot with raita, papadum, and a wedge of lemon for a tangy kick.