Classic Briyani recipe
Preparation Time:
100 min
Difficulty:
Novice
Ingredients:
- 500g of basmati rice
- 600g of chicken, cut into pieces
- 2 large onions, thinly sliced
- 4 cloves of garlic, minced
- 1 inch ginger, grated
- 2 medium tomatoes, chopped
- 200g of plain yogurt
- 50g of cooking oil
- 2 tsp of biryani masala
- 1 tsp of turmeric powder
- 1 tsp of cumin seeds
- 2-3 green chilies, slit
- Salt to taste
- Fresh coriander for garnish
- 4 cups of water
Kitchen Tools Needed:
- Large pot
- Wooden spoon
- Measuring cups
- Colander
- Serving dish
- Lid
Instructions:
- Rinse the basmati rice in cold water until the water runs clear, then soak it in water for 30 minutes.
- In a large pot, heat the cooking oil over medium heat and add the cumin seeds. Once they splutter, add sliced onions and sauté until golden brown.
- Add minced garlic and ginger to the pot and cook for another minute until fragrant.
- Stir in chopped tomatoes, turmeric powder, and biryani masala, cooking until the tomatoes are soft.
- Add the chicken pieces and green chilies to the pot; cook until the chicken is browned and well coated with spices.
- Pour in the yogurt and mix well, cooking for an additional 5 minutes until the chicken is tender.
- Add salt to taste and pour in 4 cups of water. Bring the mixture to a boil, then reduce the heat to low.
- Drain the soaked rice and add it to the pot, gently mixing it with the chicken and spices.
- Cover the pot with a lid, allowing the biryani to cook on low heat for about 25-30 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Once done, fluff the biryani with a fork and garnish with fresh coriander before serving.
Macros:
- Total Calories: 560kcal
- Carbs: 69g
- Proteins: 30g
- Fats: 14g