Made with AI
Chicken Biryani
Ingredients
- chicken breast500 grams
- basmati rice2 cups
- low-fat yogurt1 cup
- canola oil2 tablespoons
- large onion1 unit
- garlic2 cloves
- ginger paste1 tablespoon
- cardamom pods1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- turmeric powder0,5 teaspoon
- red chili powder0,5 teaspoon
- saffron threads0,5 teaspoon
- water4 cups
- saltto taste
- fresh corianderfor garnish
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 2
Heat the canola oil in a large pot over medium heat. Add the sliced onion and sauté until golden brown.
- 3
Add the ginger paste and minced garlic to the pot, and sauté for another minute until fragrant.
- 4
Add the chicken breast pieces to the pot and cook until they are no longer pink.
- 5
Stir in the cardamom pods, coriander powder, garam masala, turmeric powder, and red chili powder. Cook for 2-3 minutes, allowing the spices to release their aroma.
- 6
Add the low-fat yogurt to the pot, stirring well to coat the chicken with the yogurt and spices.
- 7
Add the soaked and drained rice to the pot, gently mixing it with the chicken and spices.
- 8
Pour in 4 cups of water and add salt to taste. Bring the mixture to a boil.
- 9
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the rice is cooked and the water is absorbed.
- 10
In a small bowl, soak the saffron threads in a tablespoon of warm water. Drizzle the saffron water over the cooked biryani.
- 11
Gently fluff the biryani with a fork, being careful not to break the rice grains.
- 12
Garnish with fresh coriander before serving.
