Ingredients and Weight:
- Basmati Rice: 2 pounds
- Chicken: 3 pounds (boneless, skinless)
- Sliced Onion: 1 cup
- Sliced Green Pepper: 1 cup
- Sliced Red Bell Pepper: 1 cup
- Ginger-Garlic Paste: 2 tablespoons
- Cumin Seeds: 1 teaspoon
- Coriander Seeds: 1 teaspoon
- Turmeric Powder: 1 teaspoon
- Red Chili Powder: 1/2 teaspoon
- Garam Masala: 1 tablespoon
- Yogurt: 1 cup
- Lemon Juice: 2 tablespoons
- Oil: 1/4 cup
- Saffron Strands: 1/4 teaspoon (optional)
- Milk: 1/4 cup (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the basmati rice several times until the water runs clear. Soak the rice in water for 30 minutes.
- Cut the chicken into bite-sized pieces and marinate them in yogurt, lemon juice, ginger-garlic paste, cumin seeds, coriander seeds, turmeric powder, and red chili powder for at least 30 minutes.
- Heat the oil in a large pot or Dutch oven. Sauté the onion until softened. Add the green pepper, red bell pepper, and sauté until softened.
- Add the marinated chicken and cook until browned on all sides.
- Add the garam masala and stir to combine. Cook for 1 minute.
- Drain the rice and spread it evenly over the chicken mixture.
- Pour in enough water to cover the rice by about 1 inch. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Cover the pot tightly and cook on low heat for 20 minutes.
- Remove the lid and fluff the rice with a fork.
- (Optional) For a rich flavor, soak the saffron strands in the milk for 10 minutes and sprinkle over the biryani.
Nutritional Information:
- Calories: 400 per serving
- Protein: 25 grams
- Carbohydrates: 50 grams
- Fat: 15 grams
- Fiber: 2 grams
Dish Characteristics:
- Aromatic and flavorful
- Tender and juicy chicken
- Fluffy and flavorful rice
- Adaptable to American taste with less spice
User Comments:
- "This biryani is absolutely delicious! The flavors are perfectly balanced and the chicken is so tender."
- "I love that this recipe is easy to follow and the ingredients are readily available."
- "The biryani looks and tastes like it was made in an Indian restaurant."
- "I highly recommend this recipe to anyone who loves Indian food."
- "This biryani is the perfect dish to impress your guests."
Special Precautions and Tips:
- Use high-quality basmati rice for the best flavor.
- If you can't find garam masala, you can make your own by grinding together cumin, coriander, cardamom, cloves, cinnamon, and nutmeg.
- For a spicier biryani, increase the amount of red chili powder to 1 teaspoon.
- Let the biryani rest for 15 minutes before serving for the flavors to fully develop.
