ആവി പറക്കുന്ന കുതിർ ബിരിയാണി ആണ് ഇനി ഇവിടുത്തെ Trend ഐറ്റം🤪SABEELALIF

Ingredients

• 2 cups Basmati Rice (rinsed and soaked for 30 minutes)
• 1 kg Chicken Thighs (bone‑in, skinless, cut into medium pieces)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 2 tablespoons Ginger‑Garlic Paste (store‑bought or homemade)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 0.5 teaspoon Turmeric Powder
• 2 tablespoons Biryani Masala (store‑bought blend)
• 1 cup Fried Onions (Birista) (golden, crispy)
• 3 tablespoons Ghee (clarified butter, unsalted)
• 2 tablespoons Vegetable Oil (high smoke point)
• 0.5 cup Fresh Mint Leaves (loosely packed)
• 0.5 cup Fresh Cilantro (Coriander) (loosely packed, chopped)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 0.25 teaspoon Saffron Threads (soaked in 2 tbsp warm milk)
• 1 piece Whole Spices (Bay Leaf, Cinnamon Stick, Cloves, Green Cardamom, Star Anise) (used for rice parboiling)
• 2 teaspoons Salt (or to taste)

Instructions

1. Rinse and Soak Rice

   Rinse the basmati rice under cold water until the water runs clear, then soak in fresh water for 30 minutes.

   Time: PT30M

2. Marinate Chicken

   In a mixing bowl combine yogurt, ginger‑garlic paste, red chili powder, turmeric, biryani masala, and salt. Add the chicken pieces, coat well, and let rest for 15 minutes.

   Time: PT15M

3. Parboil Rice with Whole Spices

   Bring a large pot of water to a rolling boil, add the whole spices and a pinch of salt. Drain the soaked rice and add to the boiling water. Cook 5‑6 minutes until the grains are 70 % done, then drain and set aside.

   Time: PT15M

   Temperature: Boiling

4. Fry Onions (Birista)

   Heat 2 tbsp oil in a skillet over medium heat. Add thinly sliced onions and fry, stirring occasionally, until deep golden and crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT10M

   Temperature: Medium heat

5. Cook Marinated Chicken

   In the same skillet add ghee and the remaining oil. Add the marinated chicken and sauté on medium‑high heat, stirring occasionally, until the chicken is about 80 % cooked (no longer pink), about 20 minutes.

   Time: PT20M

   Temperature: Medium‑high heat

6. Layer the Biryani

   In the heavy‑bottomed pan, spread half of the partially cooked rice. Top with the cooked chicken, half of the fried onions, fresh mint, cilantro, and half of the saffron‑milk. Repeat with the remaining rice and garnish layers. Drizzle the remaining saffron‑milk and lemon juice over the top.

   Time: PT10M

7. Dum (Steam) the Biryani

   Place the sealed pan on a low flame (or a heat‑diffuser) and cook for 20 minutes. After 20 minutes, turn off the heat and let the biryani rest, still sealed, for another 5 minutes.

   Time: PT25M

   Temperature: Low heat

8. Serve

   Gently fluff the biryani with a wide‑tined fork, mixing the layers slightly. Serve hot with raita or a simple cucumber salad.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g