Fragrant Chicken Biryani with Spices and Herbs
Ingredients
- 4 large onions, sliced
- 1 tablespoon biryani spices
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 kilogram chicken, cut without skin
- 1 cup yogurt
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green chili peppers, chopped
- 2 cups cilantro, chopped
- 1 cup mint, chopped
- 1/2 cup corn oil
Rice components
- 3 cups basmati rice
- 1 tablespoon salt
- 10 cardamom pods
- 10 cloves
- 1 cinnamon stick
- 1 cup coconut milk
- 2 tablespoons ghee
Preparation
Marinate the chicken with yogurt, garlic, ginger, biryani spices, salt, pepper, paprika, turmeric, green chilies, cilantro, and mint for at least 30 minutes.
Heat corn oil in a large pot and fry the sliced onions until golden brown.
Wash and soak basmati rice for 30 minutes, then parboil with salt, cardamom pods, cloves, and cinnamon stick until half-cooked.
Layer the fried onions, marinated chicken, and parboiled rice in a heavy-bottomed pot, then pour coconut milk and ghee over the layers.
Cover and cook on low heat or bake in the oven until the chicken is tender and rice is fluffy, about 20-30 minutes.
