നോമ്പുതുറ💫ഖാദിറിക്കയുടെ ബിരിയാണിയും സുലൈമാനിയും🥹💎

Ingredients

• 2 cups Basmati Rice (rinsed and soaked for 30 minutes)
• 1 kg Chicken Thighs (bone‑in, skin removed, cut into bite‑size pieces)
• 2 large Onions (thinly sliced for frying)
• 2 tablespoons Ginger‑Garlic Paste (freshly made or store‑bought)
• 1 cup Yogurt (plain, full‑fat)
• 2 tablespoons Biryani Masala (store‑bought Kerala style biryani masala)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 4 tablespoons Ghee (clarified butter for richness)
• 2 tablespoons Cooking Oil (vegetable or sunflower oil for frying onions)
• 1/4 cup Fresh Mint Leaves (roughly chopped)
• 1/4 cup Fresh Coriander Leaves (roughly chopped)
• 1/2 cup Fried Onions (Birista) (golden brown, for garnish)
• 4 Hard‑boiled Eggs (peeled and halved, optional garnish)
• to taste Salt
• 4 cups Water (for cooking rice)

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 marinate for at least 30 minutes (or refrigerate up to 4 hours).

   Time: PT30M

2. Fry the Onions

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

   Time: PT15M

   Temperature: Medium heat

3. Cook the Chicken

   In the same pan, add the marinated chicken (including the yogurt mixture). Cook on medium‑high heat, stirring occasionally, until the chicken is about 80% cooked and the sauce thickens, about 10‑12 minutes.

   Time: PT12M

   Temperature: Medium‑high heat

4. Parboil the Rice

   Bring 4 cups water to a rolling boil in a large pot. Add soaked rice, a pinch of salt, and a tablespoon of ghee. Cook until the rice is 70% done (the grains should still have a slight bite), about 7 minutes. Drain using a sieve and set aside.

   Time: PT10M

   Temperature: Boiling

5. Layer the Biryani

   In the heavy‑bottom pot, spread the cooked chicken evenly. Sprinkle half of the chopped mint, coriander, and half of the fried onions. Gently layer the parboiled rice over the chicken. Top with remaining herbs, fried onions, and halved boiled eggs. Drizzle the remaining 2 tbsp ghee over the top.

   Time: PT5M

6. Dum (Steam) Cooking

   Place the pot on a low flame (or a heat diffuser) and cook for 25‑30 minutes. Do not lift the lid during this time.

   Time: PT30M

   Temperature: Low heat

7. Rest and Serve

   Turn off the heat and let the biryani rest, covered, for 10 minutes. Gently fluff the rice before serving, mixing the layers slightly to distribute flavors.

   Time: PT10M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

70g

Fat

22g

Fiber

3g