వామ్మో రాకున్న మండి బిర్యానీ చేసేసా 👌👌👨‍🍳🤔

Ingredients

• 1 kg Chicken Thighs (bone‑in, skinless, cut into medium pieces)
• 500 g Basmati Rice (rinsed and soaked for 20 minutes)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 200 g Plain Yogurt (full‑fat, at room temperature)
• 4 Tbsp Ghee or Cooking Oil (ghee preferred for authentic flavor)
• 2 Tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 2 Tbsp Biryani Masala (store‑bought blend)
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• ¼ cup Fresh Mint Leaves (roughly chopped)
• ¼ cup Fresh Coriander Leaves (roughly chopped)
• ¼ tsp Saffron Threads (soaked in 2 Tbsp warm milk)
• to taste Salt

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 rest at room temperature for 15 minutes.

   Time: PT15M

2. Prepare the Onions and Tomatoes

   Thinly slice the onions and chop the tomatoes. Set aside.

   Time: PT5M

3. Fry the Onions

   Heat 2 Tbsp ghee or oil in the frying pan over medium heat. Add the sliced onions and fry until golden brown, stirring occasionally.

   Time: PT10M

   Temperature: Medium heat

4. Cook Tomatoes and Spices

   Add chopped tomatoes to the pan with the remaining 2 Tbsp ghee, stir and cook for 3–4 minutes until softened. Then add the marinated chicken (including the yogurt‑spice mixture) and mix well.

   Time: PT5M

   Temperature: Medium heat

5. Partial Cook the Chicken

   Cover the pan and let the chicken cook on medium‑low heat for about 10 minutes, stirring once, until it is about 70% done.

   Time: PT10M

   Temperature: Medium‑low heat

6. Parboil the Rice

   Bring a large pot of water to a rolling boil, add salt, and drop in the soaked basmati rice. Cook for 5–6 minutes until the grains are 70% tender, then drain using a fine mesh sieve.

   Time: PT15M

   Temperature: Boiling

7. Layer the Biryani

   In the heavy‑bottomed pot, spread the partially cooked chicken as the base. Evenly layer the parboiled rice over the chicken. Sprinkle chopped mint, coriander, and the saffron‑milk mixture on top. Dot with the remaining ghee if desired.

   Time: PT5M

8. Dum (Steam) Cooking

   Cover the pot tightly with its lid or seal with aluminum foil, then place the lid on top. Cook on low heat for 20 minutes, allowing the flavors to meld and the rice to finish cooking.

   Time: PT20M

   Temperature: Low heat

9. Rest and Serve

   Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fluff the rice before serving.

   Time: PT10M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g