- 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
13
Dec
