This chicken biryani recipe is one of the most requested by our readers and I am happy to share it with you today. Juicy, succulent pieces of chicken are cooked in a yogurt gravy, then layered with crispy onions, coriander, mint and basmati rice to give you a dish the whole family will enjoy. I broke down the process step by step and made a video of this chicken biryani recipe so you can make this restaurant-style biryani at home!
Ingredient:
skinless chicken feet
coriander
dill
chili powder
country bar
bay leaf
2 cloves of garlic
ginger
sweet chili powder
salt
Yogurt
Marinate for an hour or more
cook for 25-30 minutes stirring
Basmati rice
herbs
parsley
Dill
mint
salt
dill
bay leaf
Cook rice for 2-3 minutes
then strain the rice
warm water + saffron
Method
STEP 1
Soak 300g of basmati rice in warm water, then rinse with cold water until the water is clear.
STEP 2
Heat 25g butter in a pan and cook 1 large onion finely chopped with 1 bay leaf, 3 cardamoms and 1 small cinnamon stick for 10 minutes.
STEP 3
Sprinkle with 1 teaspoon turmeric powder, then add 4 chicken breasts, cut into large pieces, and 4 tablespoons curry powder. Cook until fragrant.
STEP 4
Put the rice in the pan with 85g of raisins, then pour in 850ml of chicken broth.
STEP 5
Cover pan and bring to a boil vigorously, then reduce heat to minimum and cook rice for another 5 minutes.
STEP 6
Turn off the heat and let it sit for 10 minutes. Stir well, mix through 15g of finely chopped coriander. To serve, sprinkle remaining 15 g of cilantro and 2 tablespoons of toasted almonds over the leaves.
