A rice dish cooked with spices, meat (chicken, beef, or
mutton), and sometimes vegetables. Here, is a recipe for chicken biryani, a popular Pakistani
dish:
Ingredients:
For the rice:
- 2 cups basmati rice, rinsed and soaked in water for 30 minutes
- 4 cups water
- 1 bay leaf
- 2-3 green cardamom pods
- 2-3 cloves
- 1 cinnamon stick
- Salt, to taste
For the chicken:
- 1 lb boneless chicken, cut into small pieces
- 2 tbsp oil
- 1 onion, thinly sliced
- 1 tbsp ginger-garlic paste
- 1-2 green chillies, chopped
- 1 tomato, chopped
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt, to taste
- 1/4 cup chopped cilantro leaves
- 1/4 cup chopped mint leaves
- 1/2 cup yogurt
For layering:
- 1 onion, thinly sliced and fried until crispy
- 1/4 cup chopped cilantro leaves
- 1/4 cup chopped mint leaves
- 2 tbsp ghee or clarified butter
Instructions:
- In a large pot, bring 4 cups of water to a boil. Add the bay leaf, green cardamom pods, cloves, cinnamon stick, and salt. Add the soaked rice and cook until it's about 75% done. Drain the rice and set it aside.
- In a separate pot or deep skillet, heat the oil and add the sliced onion. Fry until it's golden brown, then add the ginger-garlic paste and green chillies. Cook for 1-2 minutes.
- Add the chicken and fry until it's browned on all sides. Add the chopped tomato and cook until it's softened.
- Add the red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well and cook for a few minutes.
- Add the chopped cilantro leaves, mint leaves, and yogurt. Mix well and cook for 2-3 minutes.
- In a large oven-safe dish, spread half of the cooked rice. Layer the chicken mixture over the rice. Add another layer of rice on top of the chicken.
- Sprinkle the fried onions, chopped cilantro leaves, and chopped mint leaves on top of the rice. Drizzle the ghee or clarified butter over the top.
- Cover the dish with foil and bake in a preheated oven at 350°F (180°C) for 30-40 minutes, or until the biryani is heated through.
- Serve hot with raita (a yogurt-based dip) and/or salad.
Post a Comment