BIRYANI MAKING

HOW TO MAKE BIRYANI

There are many variations of biryani depending on regional preferences, but I'll provide a basic recipe for chicken biryani, which is quite popular. Here's a step-by-step guide:

### Ingredients:

- 2 cups basmati rice

- 500g chicken, cut into pieces

- 2 large onions, thinly sliced

- 2 tomatoes, chopped

- 1/2 cup yogurt

- 4 cloves garlic, minced

- 1-inch piece ginger, minced

- 2-3 green chilies, chopped (adjust to taste)

- Whole spices (bay leaf, cinnamon stick, cardamom, cloves)

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon biryani masala (optional)

- Fresh coriander leaves, chopped

- Fresh mint leaves, chopped

- Saffron strands soaked in warm milk (for garnish)

- Ghee or oil

- Salt to taste

### Instructions:

1. **Marinate the Chicken:**

   - In a bowl, mix yogurt, minced garlic, ginger, green chilies, turmeric powder, red chili powder, biryani masala (if using), and salt.

   - Add chicken pieces to this marinade. Coat the chicken well. Let it marinate for at least 30 minutes, preferably longer, in the refrigerator.

2. **Prepare the Rice:**

   - Wash basmati rice under running water until the water runs clear.

   - Soak the rice in water for about 30 minutes.

   - In a large pot, bring water to a boil.

   - Add salt and whole spices (bay leaf, cinnamon stick, cardamom, cloves).

   - Add soaked rice and cook until it's 70-80% done (it should still have a bite). Drain and set aside.

3. **Cook the Chicken:**

   - In a separate pan, heat ghee or oil.

   - Add thinly sliced onions and fry until golden brown. Remove half of them and set aside for layering.

   - To the remaining onions in the pan, add chopped tomatoes. Cook until they are soft and mushy.

   - Add marinated chicken to the pan. Cook until the chicken is almost cooked through and the masala is well blended.

   - Add chopped coriander leaves and mint leaves. Mix well.

4. **Layering:**

   - In a heavy-bottomed pot or a biryani handi, spread a layer of partially cooked rice.

   - Add a layer of cooked chicken with masala.

   - Sprinkle some fried onions (set aside earlier).

   - Repeat the layers until all rice and chicken are used up. The top layer should be rice.

5. **Final Cooking:**

   - Sprinkle saffron soaked in milk on top.

   - Cover the pot with a tight-fitting lid. You can also seal the edges with dough to trap steam.

   - Cook on low heat for about 20-25 minutes, or until the rice is fully cooked and aromatic.

6. **Serving:**

   - Gently mix the layers before serving to distribute flavors evenly.

   - Serve hot with raita (yogurt dip) or salad.

Enjoy your homemade chicken biryani! Feel free to adjust spices and ingredients according to your taste preferences.