- Start by marinating the chicken in a mixture of yogurt, lemon juice, garlic, ginger, and a blend of spices such as cumin, turmeric, coriander, and garam masala. Set aside for at least 30 minutes to allow the flavors to penetrate the chicken.
- In a large pot, heat some oil and sauté onions until they are golden brown. Add in the marinated chicken and cook until it is no longer pink.
- Next, add in the basmati rice and stir to combine. Add in some water or chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until it is cooked through.
- In a separate pan, heat some oil and fry some sliced onions until they are crispy. Set aside for later use as a topping.
- Once the rice is cooked, stir in some sautéed vegetables such as peas, carrots, and bell peppers. Add in some chopped cilantro and mint for added flavor.
- To serve, spoon the chicken biryani into a large serving dish and top with the crispy fried onions. Serve hot with some raita or yogurt on the side. Enjoy!
How to make chicken biryani in 10 Steps
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Dec