Bangladeshi Chicken Biryani

local_grocery_store Ingredients

• basmati rice 1.5 cups, rinsed and soaked for 30 minutes
• chicken 0.5 lb, cut into pieces
• onion 1, thinly sliced
• garlic 3 cloves, minced
• ginger 0.5 inch, minced
• green chili 1, slit
• yogurt 0.25 cup, beaten
• mint leaves 0.25 cup, chopped
• coriander leaves 0.25 cup, chopped
• cumin powder 0.5 tsp
• coriander powder 0.5 tsp
• turmeric powder 0.25 tsp
• garam masala 0.25 tsp
• saffron strands 0.125 tsp, soaked in 1 tbsp warm milk
• water 2 cups
• ghee 2 tbsp, divided
• to taste Salt

restaurant_menu Method

1. 1.Heat 1 tablespoon of ghee in a large pot over medium heat. Add the sliced onion 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 chili. 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.

lightbulb_outline Tips

• chevron_rightSoaking the rice helps it cook evenly and prevents it from becoming mushy.
• chevron_rightYou can add a pinch of saffron to the water while cooking the rice for a more vibrant color.
• chevron_rightGarnish the biryani with the caramelized onions and fresh mint leaves for an extra touch of flavor and presentation.