#chicken biryani#Indian spices#basmati rice#chicken recipe#cooking with Chef Ashok
A flavorful and aromatic chicken biryani made with tender marinated chicken, basmati rice, and traditional Indian spices, cooked to perfection with caramelized onions and fragrant herbs.
Ingredients extracted via AI
1.5 kg chicken1 ČL saltturmeric1.5 kg basmati rice300 g onion3 tomato5 small cardamom5 clove1 nutmeg2 cinnamon1 ČL whole cumin seeds0.5 ČL whole coriander seedsvegetable oil2 PL ginger-garlic paste1 ČL red chili powder1 ČL coriander powder0.5 ČL ground cumin1 Šálka yogurt6 green chilimintfresh coriander2 Šálka water4 PL saltwhole spicesbay leaveslarge cardamomshahi cumin seedsghee buttersaffron water
Procedure generated via AI
Thoroughly wash 1.5 kg of chicken and let it drain in a colander to remove excess water.
Marinate the chicken with salt and turmeric, mixing well to coat evenly.
Rinse 1.5 kg of jasmine or basmati rice three times with water, soak for 30 minutes, then gently mix by hand to avoid breaking the grains.
Thinly slice 300 g of onions.
Fry the sliced onions in plenty of oil over high heat until light golden, then reduce to medium-low heat and stir occasionally until evenly browned but not burnt.
Remove the fried onions and set aside some for garnishing.
In the remaining oil, sauté the marinated chicken over medium heat, turning every 3 to 4 minutes until the color changes but the chicken is not fully cooked, about 3 to 4 minutes.
Transfer the chicken back to a colander to drain excess oil.
In the leftover oil, fry 2 tablespoons of ginger-garlic paste over medium heat, then add turmeric, red chili powder, coriander powder, and ground cumin; mix well over low heat.
Add tomato paste and cook for 2 to 3 minutes, then stir in some of the fried onions.