Spicy Chicken Biryani
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- Serves 4
- Cooks in 60 mins (20m prep + 40m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Halal Chicken Biryani
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat ghee in a large pot or Dutch oven over medium heat.
- 2.Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until fragrant.
- 3.Add sliced onions and cook until golden brown.
- 4.Add ginger, garlic, and green chili. Sauté for another minute.
- 5.Add chicken pieces and cook until browned on all sides.
- 6.Add chopped tomatoes and cook until they soften.
- 7.In a small bowl, mix together yogurt, biryani masala powder, turmeric powder, red chili powder, and garam masala powder.
- 8.Add the yogurt mixture to the pot and mix well to coat the chicken.
- 9.Drain the soaked rice and add it to the pot. Stir gently to combine.
- 10.Add water, lemon juice, mint leaves, and coriander leaves. Season with salt to taste.
- 11.Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is cooked and the chicken is tender.
- 12.Garnish with additional mint leaves and serve hot.
- 13.Enjoy your delicious and spicy Chicken Biryani!
lightbulb_outline Tips
- You can marinate the chicken in yogurt and spices for a few hours or overnight for even more flavor.
- Feel free to adjust the spiciness according to your taste by adding more or less chili powder and green chilies.
- Serve the biryani with raita (yogurt sauce) and a side of cucumber and onion salad for a complete meal.