Chicken Biryani

Estimated — 4 ingredients not in food database (100% mass accounted for)

Contains: dairy

• Basmati rice

  washed and soaked 20 minutes

  200 g

• Bay leaf

  1 pc

• Chicken

  cut into medium pieces

  400 g

• Garam masala

  10 ml

• Garlic

  minced

  1 pc

• Ghee

  divided use

  75 ml

• Ginger

  paste

  15 ml

• Lemon juice

  15 ml

• Onion

  sliced thin

  1 pc

• Red chili powder

  10 ml

• Salt

  to taste

• Turmeric powder

  5 ml

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Method

1. 1Wash basmati rice under cold water until the water runs clear, then soak for 20 minutes. Drain and set aside.
2. 2Cut 400g chicken into medium-sized pieces. Marinate in 1 tbsp lemon juice, 1 tsp garam masala, 1 tsp turmeric, 1 tsp red chili powder, 1 minced garlic clove, 1 tbsp ginger paste, and 2 tbsp water for 15 minutes.
3. 3Heat 3 tbsp ghee in a heavy-bottomed pot over medium heat. Add 1 sliced onion and sauté until golden brown. Remove half and set aside.
4. 4In the same pot, add marinated chicken and cook for 8–10 minutes until the chicken is partially cooked and the spices are fragrant.
5. 5Add 200ml water and 1 bay leaf. Cover and simmer for 5 minutes. Remove from heat and set aside.
6. 6In a separate bowl, mix the soaked rice with 1 tsp salt and 1 tbsp ghee. Add 1 tsp garam masala and 1 tsp red chili powder.
7. 7Layer the rice over the chicken in the pot. Sprinkle the reserved fried onions on top. Seal the pot with a tight-fitting lid or foil and cloth.
8. 8Cook on low heat for 15 minutes. Turn off the flame and let it rest for 10 minutes before opening.
9. 9Gently fluff the biryani with a fork, mixing the layers slightly. Serve hot with raita or a simple salad.