THE STATESMAN RECIPE: Chicken biryani
- Published By Jane Njeri For The Statesman Digital
- 11 months ago
Welcome to the world of aromatic and flavourful chicken biryani! Biryani is a popular dish known for its fragrant rice, tender chicken, and a harmonious blend of spices.
So, let's dive right into the world of spices and create mouth-watering chicken biryani that will leave everyone asking for seconds!
Ingredients:
Two cups basmati rice
A whole chicken, cut into pieces
One large onion, finely sliced
Two tomatoes, chopped
Two tablespoons of ginger-garlic paste
1/2 cup plain yogurt
Two teaspoons of biryani masala powder
One teaspoon of turmeric powder
One teaspoon of red chilli powder (adjust to taste)
1/2 teaspoon of garam masala powder
1/4 cup of chopped coriander leaves
1/4 cup of chopped mint leaves
Four cups water
Four tablespoons of cooking oil
Salt to taste
Instructions:
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside.
Heat oil in a large, heavy-bottomed pan over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.
To the remaining onions in the pan, add ginger-garlic paste and sauté until fragrant. Add the chicken pieces to the pan and cook until they are browned on all sides.
Reduce the heat to low and add chopped tomatoes, yoghurt, biryani masala powder, turmeric powder, red chilli powder, and salt. Mix well and cook for five minutes until the tomatoes are soft and the chicken is cooked through.
Add the soaked and drained rice to the pan and gently mix it with the chicken and spices, ensuring the rice is evenly coated.
Pour water into the pan, cover with a lid, and cook on low heat for about 15-20 minutes, or until the rice is cooked and the water has evaporated.
Once the rice is cooked, remove the pan from heat and let it sit, covered, for 10 minutes to allow the flavours to meld.
Finally, garnish the biryani with the reserved fried onions, chopped coriander leaves, and mint leaves. Serve hot with salad. Enjoy!
Share on
SHARE YOUR COMMENT
MORE STORIES FOR YOU
Trending Stories
DJ Mo’s former illicit lo...
- Published By Jane
- January 15, 2024
Mapenzi! Zari and Tanasha...
- Published By Jane
- October 24, 2023
Zuchu Speaks on Diamond P...
- Published By Jane
- October 12, 2023
Hio Ni Upumbavu Wasituche...
- Published By Jane
- November 8, 2023
RECOMMENDED FOR YOU
CBK Report: What Kenyan B...
- Published By Jane
- September 12, 2024
Apple launches iPhone 16...
- Published By Jane
- September 12, 2024
I love teasing my boyfrie...
- Published By Jane
- September 12, 2024
The nailing wonder truth
- Published By Jane
- September 12, 2024
Latest Stories
An aircraft crashes into...
- Published By Jedida
- September 19, 2024
Shanqiwa opens up about h...
- Published By Jedida
- September 19, 2024
Vera Sidika, Shakilla pa...
- Published By Jedida
- September 19, 2024
Woman divorces her husban...
- Published By Jedida
- September 19, 2024