Bangladeshi Chicken Biryani

local_grocery_store Ingredients

• basmati rice 2 cups, rinsed and soaked for 30 minutes
• chicken 1 lb, cut into pieces
• onions 2, thinly sliced
• garlic 4 cloves, minced
• ginger 1 inch, minced
• green chilies 2, slit
• yogurt 1/2 cup, beaten
• mint leaves 1/2 cup, chopped
• coriander leaves 1/2 cup, chopped
• cumin powder 1 tsp
• coriander powder 1 tsp
• turmeric powder 1/2 tsp
• garam masala 1/2 tsp
• saffron strands 1/4 tsp, soaked in 2 tbsp warm milk
• water 4 cups
• ghee 4 tbsp, divided
• to taste Salt

restaurant_menu Method

1. 1.Heat 2 tablespoons of ghee in a large pot over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnishing.
2. 2.In the same pot, add the remaining ghee and add the minced garlic, ginger, and green chilies. Sauté for a minute until fragrant.
3. 3.Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.In a small bowl, mix together the beaten yogurt, cumin powder, coriander powder, turmeric powder, and garam masala. Add this mixture to the pot and stir well to coat the chicken.
5. 5.Drain the soaked rice and add it to the pot. Stir gently to combine with the chicken and spices.
6. 6.Add water and salt to the pot and bring to a boil. Reduce the heat to low, cover, and cook for about 15 minutes or until the rice is cooked and the chicken is tender.
7. 7.Drizzle the saffron milk over the cooked rice and chicken. Cover the pot and let it sit for 10 minutes to allow the flavors to meld.
8. 8.Gently fluff the rice with a fork and transfer the biryani to a serving dish. Garnish with the reserved caramelized onions, mint leaves, and coriander leaves.
9. 9.Serve the Bangladeshi Chicken Biryani hot with raita and enjoy!

lightbulb_outline Tips

• chevron_rightFor extra flavor, marinate the chicken in yogurt and spices for a few hours before cooking.
• chevron_rightYou can add vegetables like carrots, peas, or potatoes to the biryani for added texture and nutrition.
• chevron_rightServe the biryani with a side of raita, pickles, or papad for a complete meal.
• chevron_rightIf you don't have saffron, you can use a pinch of turmeric to give the rice a vibrant yellow color.