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You Have To Try This! | Chicken Biryani!
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Chicken Biryani
Ingredients:
4 Chicken Quarters (skins removed and separated)
500g Basmati Rice
1 Large Red Onion (finely sliced)
1 Large Tomato (halved and sliced)
200g Yogurt
5 Tbsp Grape Seed Oil (sub vegetable oil)
1 Tbsp Biryani Masala Powder
1 Tbsp Garam Masala Powder
2 Tbsp Ginger Garlic Paste
1/2 tsp Turmeric
1/2 tsp Coriander
1/2 tsp Red Chili Powder
1/2 tsp Cumin Seeds
1/4 Cup Milk (or almond milk)
Saffron
Mint (chopped)
Coriander (chopped)
Salt and Black Pepper
Spices for cooking the rice:
“Optional”
1/2 tsp Cumin Seeds
4 Green Cardamom Pods
4 Cloves
1 Black Cardamom Pod
1 Bay Leaf
2 Inch Piece of Cinnamon
1 Piece of Mace
Instructions:
*In a large bowl add the chicken pieces, yogurt, biryani masala, garam masala, turmeric, red chili powder, coriander, cumin seeds, salt, and pepper. Mix and marinade for at least 2 hours in the refrigerator.
*Wash and then soak the rice in water for at least 30 minutes and set aside.
*In a large pot with a lid on medium heat, add oil and onions. Fry the onions until crisp and golden brown. Remove from the pot and set aside. Next add chicken and bring to a simmer for 10 minutes. Add ginger garlic paste and cook until fragrant. Add tomatoes and 1/2 of the fried onions. Stir until combined.
*Bring about 6 qts of water to a boil. Generously season the water with salt and add the whole spices. Par-cook the basmati rice for about 3 minutes or until they break apart. Drain the rice and add on top of the biriyani spreading evenly.
*Top the biryani with the rest of the fried onions, chopped coriander and mint. Dissolve a pinch of saffron in milk and pour over the biriyani.
*Cover the pot with the lid, reduce the heat to low and cook for 35 minutes.
*Once the biryani is cooked. Mix and serve with some freshly chopped coriander on top.
Enjoy!
INSTA: @matthewaugusta
TikTok: @matthewaugusta
Chicken Biryani
Ingredients:
4 Chicken Quarters (skins removed and separated)
500g Basmati Rice
1 Large Red Onion (finely sliced)
1 Large Tomato (halved and sliced)
200g Yogurt
5 Tbsp Grape Seed Oil (sub vegetable oil)
1 Tbsp Biryani Masala Powder
1 Tbsp Garam Masala Powder
2 Tbsp Ginger Garlic Paste
1/2 tsp Turmeric
1/2 tsp Coriander
1/2 tsp Red Chili Powder
1/2 tsp Cumin Seeds
1/4 Cup Milk (or almond milk)
Saffron
Mint (chopped)
Coriander (chopped)
Salt and Black Pepper
Spices for cooking the rice:
“Optional”
1/2 tsp Cumin Seeds
4 Green Cardamom Pods
4 Cloves
1 Black Cardamom Pod
1 Bay Leaf
2 Inch Piece of Cinnamon
1 Piece of Mace
Instructions:
*In a large bowl add the chicken pieces, yogurt, biryani masala, garam masala, turmeric, red chili powder, coriander, cumin seeds, salt, and pepper. Mix and marinade for at least 2 hours in the refrigerator.
*Wash and then soak the rice in water for at least 30 minutes and set aside.
*In a large pot with a lid on medium heat, add oil and onions. Fry the onions until crisp and golden brown. Remove from the pot and set aside. Next add chicken and bring to a simmer for 10 minutes. Add ginger garlic paste and cook until fragrant. Add tomatoes and 1/2 of the fried onions. Stir until combined.
*Bring about 6 qts of water to a boil. Generously season the water with salt and add the whole spices. Par-cook the basmati rice for about 3 minutes or until they break apart. Drain the rice and add on top of the biriyani spreading evenly.
*Top the biryani with the rest of the fried onions, chopped coriander and mint. Dissolve a pinch of saffron in milk and pour over the biriyani.
*Cover the pot with the lid, reduce the heat to low and cook for 35 minutes.
*Once the biryani is cooked. Mix and serve with some freshly chopped coriander on top.
Enjoy!
INSTA: @matthewaugusta
TikTok: @matthewaugusta
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