Chicken Biryani

Ingredients

For the chicken:

250gm chicken thighs skinless boneless cut in half

1 tablespoon olive oil

1 teaspoon olive oil

3 tablespoon yogurt

1 onion thinly sliced

3 garlic cloves minced

2 whole green chili

2 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon chili powder (you can use less)

1/4 teaspoon cardamom powder

1/4 teaspoon cinnamon powder

1 teaspoon ginger powder

1/4 teaspoon garam masala

Salt to taste

1 tablespoon chopped mint leaves

For the rice:

1 cup uncooked basmati rice

1/2 teaspoon cumin seeds

1/4 teaspoon anise seeds

Salt

2 whole cardamom

2 inch cinnamon stick

7 black peppercorn

1 3/4 cup hot water

For the coloring of the rice:

1/4 cup hot water

Pinch of saffron

– Mix together and keep aside.

Instructions

Cooking the chicken:

– during a tiny pan, add one-tablespoon vegetable oil and fry the onion till brown. you'll be able to add 1/4 cup water to the onion if you're thinking that it's obtaining dry and would possibly burn, keep cookery the onion till the water evaporates. Keep aside.

– during a completely different non stick pan, add the chicken, spices, garlic, yogurt, inexperienced chili, salt, and one-teaspoon vegetable oil. combine well then cook on medium heat whereas lined, stirring often, would possibly take thirteen to fifteen minutes. Add the onion and stir for 2 minutes. (If you're thinking that it’s obtaining dry, simply add 1/4 cup predicament.)

– once the chicken is soft-bo, add the cut mint, stir for one minute then put off heat. (You ought to have around 1/3 cup of gravy or bit additional.)

Cooking the rice:

– Ad water to a pan, once it involves a boil add all the rice spices, stir for few seconds, then add the rice.

– once it involves a boil once more, cut back heat to all-time low and canopy tightly. Cook for twenty minutes.

– Pour the saffron mixture on the rice and blend gently employing a fork.

Assembling the Biryani:

– Add 0.5 the rice to a pan, prime it with the chicken gravy, then add the remainder of the rice. cowl the pan tightly, and let it cook on all-time low heat for 5 minutes.

– Serve hot.

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