SAEDNEWS: Indian biryani is one of the most well-known dishes of India. It is prepared with rice and meat and, in addition to India, is also cooked in a fairly similar style in Arab countries and Southeast Asia.
According to Saednews,
1.5 kg peeled, boneless chicken, cut into small, thick pieces
4 small potatoes, cut into cubes
2 large onions, chopped
2 whole garlic bulbs, chopped
2 tablespoons low-fat yogurt
1 tablespoon fresh ginger root, finely chopped
½ teaspoon black pepper
½ teaspoon turmeric
1 teaspoon cumin
2 medium tomatoes, peeled and chopped
1 cinnamon stick, about 2 inches long
½ tablespoon ground cardamom
1 teaspoon salt
4 tablespoons vegetable oil or melted butter
500 g basmati rice
A small amount of saffron, powdered
2½ tablespoons vegetable oil
1 large onion, chopped
4 cups chicken broth (the liquid obtained after boiling the chicken)
2 cardamom pods
1 cinnamon stick, about 1 inch long
½ teaspoon ginger
1½ teaspoons salt
First, clean the rice, wash it thoroughly, and soak it in water with a little salt for 1–2 hours.
Heat 2 tablespoons of vegetable oil or melted butter in a large, deep pot or pan. Fry the potatoes until golden, then remove them from the pan.
Add another 2 tablespoons of oil to the pan and sauté the onions, garlic, and ginger until the onions become soft and golden. While sautéing, add the black pepper, cumin, salt, turmeric, and tomatoes. Cook all the ingredients together for about 5 minutes.
Then add the mint, cardamom, yogurt, and cinnamon to the mixture and stir well. Reduce the heat and cover the pan until the tomatoes are fully cooked. Check the mixture occasionally to make sure it does not dry out completely. If the liquid evaporates, add a little hot water to prevent the mixture from sticking to the bottom of the pan.
Once the tomatoes are cooked and the mixture has thickened, add the chopped chicken and stir well so that the cooked mixture coats the chicken completely. Cover the pot and cook over very low heat until the chicken is tender.
After about 40–50 minutes, when the chicken is fully cooked and tender, check for excess liquid. If there is still liquid in the pot, remove the lid and allow it to evaporate until the mixture becomes relatively dry.
Next, drain the soaked rice thoroughly and allow all excess water to drain away.
Fry the chopped onion until golden. Combine the fried onion with the drained rice, a little saffron, cinnamon, and cardamom. Stir gently until everything is well incorporated.
Heat the chicken broth until very hot and pour it over the rice. Then gently add the prepared chicken mixture and the fried potatoes, combining them carefully with the rice.
Cover the pot and cook the biryani over low heat for 20–25 minutes, allowing the rice to steam and become fully cooked.
Serve hot and enjoy!
Preparation time: Approximately 30 minutes
Cooking and resting time: Approximately 3 hours
Servings: 4 people
Best served: For lunch or dinner
It can also be served as an iftar meal during Ramadan.
