மதிய சாப்பாடு

Ingredients

• 2 cups Basmati Rice (rinsed and soaked for 30 minutes)
• 1 kg Chicken Thighs (bone‑in, skin removed, cut into bite‑size pieces)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 2 tablespoons Ginger‑Garlic Paste (store‑bought or homemade)
• 2 tablespoons Biryani Masala (store‑bought South Indian biryani spice blend)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1.5 teaspoons Salt
• 2 large Onions (thinly sliced for frying)
• 3 tablespoons Ghee (clarified butter for richness)
• 2 tablespoons Cooking Oil (neutral oil like sunflower or canola)
• 1/4 cup Fresh Mint Leaves (chopped)
• 1/4 cup Fresh Cilantro (chopped)
• 5 threads Saffron Threads (soaked in 2 tbsp warm milk)
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine chicken pieces, yogurt, ginger‑garlic paste, biryani masala, turmeric, red chili powder, and salt. Mix well, cover, and let it rest for 20 minutes at room temperature.

   Time: PT20M

2. Fry the Onions

   Heat oil and 2 tbsp ghee in a deep frying pan over medium heat. Add the sliced onions and fry, stirring occasionally, until they turn deep golden brown and crisp. Remove half for garnish and keep the rest in the pan.

   Time: PT10M

   Temperature: Medium heat

3. Cook the Marinated Chicken

   Add the marinated chicken to the pan with the remaining fried onions. Cook on medium‑high heat, stirring occasionally, until the chicken is about 75% cooked and the oil separates, about 15 minutes.

   Time: PT15M

   Temperature: Medium‑high heat

4. Parboil the Basmati Rice

   Bring a large pot of water to a rolling boil, add salt, and drop the soaked rice. Cook until the grains are 70% done (about 6‑7 minutes). Drain using a fine mesh sieve and set aside.

   Time: PT20M

   Temperature: Boiling

5. Layer the Biryani

   In the heavy‑bottomed pot, spread the cooked chicken evenly. Sprinkle half of the chopped mint, cilantro, and fried onion garnish. Layer the parboiled rice over the chicken, then add the remaining herbs, fried onions, and the saffron‑milk mixture, spreading gently.

   Time: PT5M

6. Dum (Steam) Cooking

   Cover the pot tightly with a lid (you can seal with dough). Place the pot on a low flame and cook for 25 minutes, allowing the flavors to meld and the rice to finish cooking.

   Time: PT25M

   Temperature: Low flame

7. Rest Before Serving

   Turn off the heat and let the biryani rest, still covered, for 10 minutes. This allows the steam to settle and the grains to become fluffy.

   Time: PT10M

8. Serve

   Gently fluff the rice with a fork, drizzle lemon juice, and serve hot with raita or a simple salad.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

78 g

Fat

22 g

Fiber

3 g