Delicious Homemade Iftar Chicken Biryani | Ramadan Special | @MULTIRECIPIESANDCOOKERIES
Delicious Homemade Iftar Chicken Biryani | Ramadan Special | @MULTIRECIPIESANDCOOKERIES
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Indulge in the exquisite flavors of our Homemade Iftar Chicken Biryani, a divine culinary creation crafted specially for the Ramadan season. This mouthwatering dish is a symphony of fragrant basmati rice, succulent pieces of tender chicken, and an array of aromatic spices, meticulously layered and slow-cooked to perfection.
Immerse yourself in the rich traditions of homemade goodness as our Ramadan Special Biryani brings together a harmonious blend of spices, creating a sensory delight that captures the essence of the holy month. Each grain of rice infused with the essence of saffron, the chicken marinated in a secret blend of spices, and the layers intricately assembled, this biryani is a labor of love and devotion.
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INGREDIENTS PREPARATIONS METHODS
Ingredients
For the Chicken Marinade, you will need:
1! 500g chicken, cut into pieces
2! 1 cup yogurt
3! 1 tablespoon ginger-garlic paste
4! 1 teaspoon red chili powder
5! 1 teaspoon turmeric powder
6! Salt to taste
For the Rice:
1! 2 cups Basmati rice, soaked for 30 minutes
2! 4-5 cups water for boiling
3! 2-3 green cardamom pods
4! 2-3 cloves
5! 1 bay leaf
6! Salt to taste
For the Biryani Masala:
1! 2 large onions, thinly sliced
2! 3-4 tomatoes, chopped
3! 2 green chilies, chopped
4! 1 tablespoon biryani masala
5! 1 teaspoon cumin seeds
6! Fresh coriander and mint leaves for garnish
[Chicken Marinade]! Let’s start by marinating the chicken. In a large bowl, add the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix everything well, ensuring the chicken is evenly coated. Cover the bowl and let it marinate for at least 30 minutes.
[Preparation of Rice]! While the chicken is marinating, let’s prepare the rice. In a pot, bring water to a boil. Add soaked Basmati rice, green cardamom pods, cloves, bay leaf, and salt. Boil the rice until it’s 70-80% cooked. We want the rice slightly undercooked as it will finish cooking with the chicken later. Once done, strain the rice and set it aside.
[Biryani Masala Preparation]! Now, let’s move on to the biryani masala. In a pan, heat oil and add cumin seeds. Once they splutter, add thinly sliced onions and sauté until golden brown. Add chopped green chilies, biryani masala, and stir for a minute. Now, add chopped tomatoes and cook until they become soft and the oil separates.
[Layering the Biryani]! It’s time to bring everything together! In a large heavy-bottomed pot, start by layering half of the partially cooked rice at the bottom. Follow this with a layer of the marinated chicken.
[Final Layering]! For the final touch, garnish the top layer with fresh coriander and mint leaves.
[Sealing and Cooking]! To seal the pot, cover it with a tight-fitting lid or use aluminum foil. Cook on low heat for about 20-25 minutes.
[Checking Doneness]! After 25 minutes, turn off the heat and let the biryani sit for another 10 minutes. This allows the steam to continue cooking the rice and chicken.
[Final Presentation]! Just look at this beauty! The chicken is tender, and the rice is perfectly fluffy.
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