Biryani recipe for eid

ingredient: 

For the Chicken drench: 

• 1 kg chicken, cut into pieces 

• 1 cup yogurt 

• 2 table spoon ginger-garlic paste 

• 2 tea spoon red chili powder 

• 1 tea spoon turmeric powder 

• 2 tea spoon garam masala 

• 1 teaspoon coriander powder 

• Salt, to taste 

• liquid of 1 lemon 

• A handful of mint grass, chop 

• A handful of cilantro (coriander leaves), chop 

For the Rice: 

• 2 cups basmati rice, clean and covered with water for slightest 30 minutes 

• 4 cups water 

• 2 bay leaves 

• 4-5 cloves 

• 2-3 green cardamom case 

• 1 cinnamon stick 

• 1 teaspoon cumin seed 

• Salt, to taste

For the Biryani: 

• 3-4 table spoon food preparation oil or ghee 

• 2 large onions, thinly sliced 

• 1 tomato, chopped (optional) 

• 2-3 green chilies, slit (adjust for spiciness) 

• 1/2 cup fresh mint leaves 

• 1/2 cup cilantro (coriander leaves) 

• Fried onions for garnish 

• Boiled eggs (optional) 

Instructions: 

Marinate the Chicken: 

• In a big bowl, join yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, salt, lemon juice, mint, and cilantro. Mix well. 

• Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and keep cold for at least 2 hours, or all night for best outcome.

Prepare the Rice:

• Bring 4 cups of water to a boil in a huge container. Add bay leaves, cloves, cardamom, cinnamon, cumin seeds, and salt.

• Drain the covered with water rice and add it to the boiling water. Cook until the rice is about 70% cooked. Drain and set aside.

Cook the Chicken: 

• Heat oil or ghee in a large, heavy-bottomed pot over medium heat. Add sliced onions and fry until golden brown. Remove half for garnishing later. 

• In the same pot, add the marinated chicken and cook on high heat for 2-3 minutes. Then, decrease the heat to average, cover, and cook until the chicken is warm (about 20 minutes), moving irregularly. 

• Optionally, you can add chopped tomatoes and green chilies as the chicken cooks.

Layer the Biryani:

• Once the biryani is cooked, spread it evenly at the bottom of the pot. shake over half of the mint and cilantro over the chicken. 

• Layer the cooked rice over the chicken. Sprinkle the left over mint, cilantro. 

• Cover the pot with a tight-fitting lid. You can seal the edges with dough to trap the steam, if desired.

Cook the Biryani: 

• Cook on a very low heat (Dum) for about 20-25 minutes to allow the flavors to join. on the other hand, place a tava under the pot to distribute the heat more evenly and avoid burning.

Serving:

• smoothly mix the biryani before serving to ensure the layers combine a little but remain distinct. 

• decorate with fried onions, extra mint, and cilantro. serve up hot with raita (yogurt sauce), sliced cucumbers, and lemon wedge on the side.

Enjoy your spicy and tasty biryani, a dish that's sure to be a hit with family and friends alike!

This blog is updated by Digital News