Indian Biryani

Indian Biryani

This is a simplified chicken biryani recipe: the rice is soaked and partially boiled, and the chicken is cooked with onion, spices, yogurt, and tomato. Everything is then assembled in one pot with saffron and fried onion and steamed over low heat until fully cooked.

This is a spiced rice and meat dish cooked as biryani.

Like a layered rice pilaf with meat and spices.

Biryani is usually cooked with fragrant spices and layered rice.

Ingredients

  • 500 g basmati rice
  • 10 pieces or as desired skinless chicken
  • 1 cup yogurt
  • 1 and a half cups vegetable oil
  • 4 pieces loomi (dried lime)
  • 2 sticks cinnamon
  • 6 leaves bay leaves
  • 2 medium tomato, chopped
  • 2 chopped onion
  • 4 onions fried onions
  • 2 green bell pepper
  • one-quarter cup coarsely chopped fresh mint
  • one-quarter cup coarsely chopped fresh coriander
  • 10 cloves
  • 1 tablespoon crushed garlic
  • 1 tablespoon crushed ginger
  • 1 tablespoon biryani spice blend
  • half a tablespoon coarse cumin
  • 6 pods cardamom
  • 1 teaspoon dried coriander
  • 1 teaspoon turmeric
  • 1 tablespoon Maggi seasoning
  • 1 teaspoon paprika
  • a pinch saffron
  • 1 tablespoon tomato paste
  • 1 and a half glasses / about 300 ml hot water
  • as needed salt
  • a little mixed nuts
  • a little pine nuts

Instructions

  1. Soak the basmati rice in a pot or bowl of hot water before cooking, then rinse it with cold water.
  2. Prepare the chicken in a bowl with water, vinegar, salt, and a lemon to remove any odor, then set aside.
  3. Place the oil in a pot over medium heat, then fry the chopped onion until softened.
  4. Add slices or pieces of fried onion to the pot with the softened onion.
  5. Add the loomi, cinnamon sticks, and bay leaves to the pot.
  6. Add the cloves and cumin to the pot, stirring.
  7. Add the crushed garlic and crushed ginger to the pot and stir the mixture.
  8. Add the green bell pepper to the pot, continuing to stir.
  9. Add the chopped tomato and tomato paste to the pot, then add the yogurt and stir the mixture.
  10. Add the fresh mint and fresh coriander to the pot, stirring.
  11. Add the hot water to the pot, adjust the salt, and leave the mixture over low heat until the meat is cooked.
  12. Boil the rice in another pot with hot water and salt until it reaches 75% to 80% doneness.
  13. Drain the boiled rice in a colander.
  14. Spread the rice in the pot over the chicken and sauce mixture.
  15. Drizzle some oil over the rice in the pot, then distribute the fried onions over the top.
  16. Add the saffron over the top in the pot.
  17. Sprinkle the fresh coriander over the top in the pot.
  18. Cover the pot tightly, then wrap the lid with a towel or cloth, and leave over very low heat for about 12 minutes until steamed.

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