Ramadan Special Recipe

Ingredients:

For Marinating the Chicken:

• 500g chicken, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For Rice:

• 2 cups basmati rice, soaked for 30 minutes
• 4 cups water for cooking rice
• 1 bay leaf
• 2-3 green cardamom pods
• 2-3 cloves
• Salt to taste

For Biryani Masala:

• 2 large onions, thinly sliced and fried until golden brown
• 2 tomatoes, chopped
• 1/2 cup mint leaves, chopped
• 1/2 cup coriander leaves, chopped
• 1 tablespoon biryani masala
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder

For Layering:

• Ghee or oil for frying onions
• Saffron strands soaked in warm milk (optional)
• Fried onions for garnish

Calories (approximate): (Note: Caloric values may vary based on specific ingredients and quantities used)

Preparation Steps:

For Marinating the Chicken:

Step 1: In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Marinate for at least 1-2 hours.

For Rice:

Step 1: In a large pot, bring water to a boil. Add soaked and drained basmati rice.

Step 2: Add bay leaf, green cardamom pods, cloves, and salt. Cook the rice until it's 70-80% cooked. Drain and set aside.

For Biryani Masala:

Step 1: In a pan, heat oil or ghee. Add chopped tomatoes and cook until they turn mushy.

Step 2: Add cumin powder, coriander powder, and biryani masala. Mix well.

Step 3: Add marinated chicken and cook until it's partially cooked.

Step 4: Add fried onions, mint leaves, and coriander leaves. Mix well and let it cook for a few more minutes.

For Layering:

Step 1: In a heavy-bottomed pan or biryani pot, layer the partially cooked rice over the chicken masala.

Step 2: Drizzle saffron-infused milk over the rice for an optional golden hue.

Step 3: Sprinkle fried onions on top for added flavor and garnish.

Step 4: Cover the pot tightly with a lid or aluminum foil.

Step 5: Place the pot on low heat and let it cook for 20-25 minutes, allowing the flavors to meld.

Step 6: Once done, gently mix the layers before serving.

Step 7: Serve the Chicken Biryani hot with raita or your favorite side dish.

Enjoy this delicious Chicken Biryani as part of your Iftar during Ramadan, bringing joy and flavor to your festive meals.