Coriander Chicken Biryani
Ingredients:
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 1 cup yogurt
- 1 cup fresh coriander leaves, chopped
- 2 large onions, thinly sliced
- 3 tomatoes, chopped
- 3 tablespoons biryani masala
- 1 tablespoon ginger-garlic paste
- 1/2 cup cooking oil or ghee
- Whole spices (cinnamon, cardamom, cloves)
- Salt to taste
(Calories: Approximately 400 per serving)
Instructions:
Step 1: Rinse basmati rice thoroughly and soak for 30 minutes. Cook until 70% done, then drain.
Step 2: Marinate chicken with yogurt, biryani masala, and half of the chopped coriander leaves. Allow it to marinate for at least 1 hour.
Step 3: In a large pot, heat oil or ghee. Add sliced onions and sauté until golden brown.
Step 4: Add ginger-garlic paste and cook until the raw smell disappears.
Step 5: Add tomatoes and cook until they soften.
Step 6: Add marinated chicken and cook until it's half done.
Step 7: Layer half-cooked rice over the chicken. Sprinkle the remaining coriander leaves.
Step 8: Add the remaining rice and drizzle with saffron-infused milk for color.
Step 9: Cover tightly and cook on low heat until the rice is fully cooked and infused with flavors.
Step 10: Gently fluff the biryani with a fork, ensuring the layers remain intact.
Serve this aromatic Coriander Chicken Biryani with raita and savor the magic of Indian spices in every mouthful.
How to cook Coriander Chicken Biryani:
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