Chicken Biryani

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Dive into the aromatic and flavorful world of Chicken Biryani, a beloved South Asian dish that combines tender chicken pieces with richly spiced rice. Paired with a refreshing Cucumber Yogurt Salad, this recipe makes for a wholesome and satisfying meal perfect for dinners or special occasions. Let's embark on this culinary journey!

Ingredients

For the Biryani:
🍗 3 chicken breasts cut into chunks
🫒 1 cup Olive oil Brand: Arganovo
🧅 1 large onion sliced
🌿 1 tablespoon ginger paste
🧄 2 tablespoons garlic paste
🍅 1 heaping tablespoon tomato paste
🍅 1 cup chopped tomatoes
🌶️ 1/2 pack Biryani masala Brand: Shan Sindhi Biryani Mix
🥛 1 cup plain yogurt
🍗 1/2 cup Chicken stock or water
🌿 1 cup fresh cilantro chopped

For the Rice:
🍚 2 cups Basmati rice washed and soaked
💧 6 cups water for parboiling
🧂 2 tablespoons salt

For the Cucumber Yogurt Salad:
🥒 1 English cucumber peeled and diced small
🧄 1 garlic clove minced
🥛 1 cup plain yogurt
🍋 Juice from half a lemon
🌿 1 teaspoon dried mint
🧂 1/4 teaspoon salt

Instructions

1- Soak the Rice:

Rinse 2 cups of basmati rice in cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes, then drain it thoroughly.

2- Sauté Onions and Chicken:

Heat 1 cup of olive oil in a large, heavy pot over high heat.
Add 1 large sliced onion and sauté until it turns a deep golden brown.

3- Add Chicken and Aromatics:

Stir in the chunks of chicken breasts, ginger paste, garlic paste, tomato paste, and chopped tomatoes.
Stir well to combine.

4- Incorporate Spices and Yogurt:

Sprinkle in the biryani masala and cook for 5 minutes, stirring occasionally.
Mix in the plain yogurt, stirring until smooth to prevent curdling.

5- Simmer Chicken:

Add the chicken stock or water, cover the pot, and simmer on medium heat for about 30 minutes.
Ensure the chicken is tender and the sauce is rich.

6- Parboil the Rice:

In a separate pot, bring water to a boil, adding salt.
Add the drained rice and boil for about 7 minutes until the grains are mostly cooked but still firm. Drain well.

7- Assemble the Biryani:

Remove half of the chicken mixture from the pot.
Begin layering: a layer of half the parboiled rice over the chicken mixture, sprinkle with fresh cilantro, repeat with remaining chicken, rice, and cilantro.

8- Steam the Biryani:

Cover the pot tightly with foil and a lid.
Steam on low heat for 30 minutes. Turn off the heat and let it rest for 10-15 minutes.

9- Make the Cucumber Yogurt Salad:

While the biryani rests, combine diced cucumber, minced garlic, yogurt, lemon juice, mint, and salt in a bowl.
Mix and chill until serving.

10- Serve:
- Fluff the biryani gently before serving.
- Accompany with the chilled cucumber yogurt salad.

Prep Time: 30 minutes
Cook Time: 67 minutes
Total Time: 97 minutes
Servings: Not specified
Equipment: Large glass mixing bowl, Cutting board white plastic, Chef's knife, Large, heavy pot with Masterclass lid, Wooden spoon, Measuring cups/spoons, Small bowls for prepped ingredients, Large metal serving spoon/skimmer, Garlic press, Foil, Serving plates/bowls

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