Authentic Chicken Biriyani

Ingredients:

Crispy onions:
2 red onion, thinly sliced
1/4 cup vegetable oil
1/2 tsp salt

For the biriyani masala:
2 cinnamon sticks
3 bay leaves
1 whole star anise
1 mace
4 cardamom pods
1 tsp cloves
3 tsp peppercorns
4 tsp coriander seeds
1 tsp cumin powder
1 tsp fennel seeds
1 tsp nutmeg

Chicken marinade:
2-inch piece of ginger, peeled and diced
8 cloves of garlic
1500g skin-on chicken legs
250g full-fat yogurt
3 tbsp biriyani masala
2 tsp turmeric
1 tbsp chili powder
1/8 cup green chili, thinly sliced
1 tbsp lime
1 tbsp salt

Biriyani rice:
600g basmati rice, rinsed 4 times and soaked for 30 minutes
2 whole star anise
1 cinnamon stick
2 whole cloves
1 cardamom pod
1 bay leaf
2 tsp biriyani masala
2 tsp salt

To assemble:
5 tbsp ghee, plus 5-8 more for layering
1/2 cup chopped cilantro
1/3 cup chopped mint

Raita:
250g full-fat yogurt
1/2 cup cucumber, diced
4 tbsp shallots, finely chopped
1/4 tsp salt
2 green chilies, deseeded and chopped
1 tbsp cilantro, finely chopped
1/2 tsp roasted cumin powder

Instructions:

Heat a pan over medium-high heat and add all the biryani masala spices.

Stir the spices occasionally and toast until fragrant for about 4 minutes. Let it cool for 30 minutes.

Grind the cooled toasted spices to a fine powder in a blender and set aside.

Transfer the thinly sliced onions to a large, cold pan and cover them completely with oil.

Fry the onions in the pan over medium heat until golden brown for about 7-9 minutes.

Remove the onions from the oil with a slotted spoon. Sprinkle with salt and set aside.

Blend the ginger and garlic into a paste.

In a bowl, combine the yogurt, ginger-garlic paste, biriyani masala, chili powder, turmeric, green chili, lime, and salt, and mix thoroughly.

Transfer the chicken legs to a large bowl, pour the marinade over them, and thoroughly combine until the chicken is fully coated.

Marinate for a minimum of one hour, or refrigerate overnight.

Boil water in a large stockpot, then add spices, salt, and biriyani masala.

Stir in the soaked rice and continue boiling for approximately 4-5 minutes, or until the rice is partially cooked.

Check a grain; it should be crunchy on the outside but firm inside.

Transfer the rice to a large sheet tray using a slotted spoon and spread it into a single layer to cool quickly.

Layer the chicken legs over ghee in a large pot or rice cooker.

Scatter half of the cilantro and mint, half of the crispy onions, and half of the rice. Add several dollops of ghee, a sprinkling of biryani masala, and salt.

Create another layer using the rest of the rice, herbs, ghee, and onions.

Tightly cover the pot with aluminum foil, then place a tight-fitting lid on top.

Cook on medium-high heat for 30-40 minutes, or until the rice is light and fluffy and the chicken is tender.

Mix yogurt and salt in a bowl until smooth.

Incorporate the cucumber, shallot, cilantro, green chilies, salt, and cumin, and mix thoroughly.

Enjoy!
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Видео Authentic Chicken Biriyani канала The Epicure’s Diary