CHICKEN BIRIYANI

Biriyani is a shahi food . If you are foodie then you should try Biriyani . Here is a recipe of chicken Biriyani . 

INGREDIENTS : 

For Chicken :

1 tablespoon

Vegetable oil

10 grams

Garlic (grated)

10 grams

Ginger (grated)

1

Serrano chili peppers (to taste, minced)

5 grams

Mint (finely chopped)

10 grams

Cilantro (finely chopped

1 tablespoon

Garam masala

1/2 teaspoon

Ground cinnamon

1 teaspoon

Salt

900 grams

Bone-in skin-on chicken thighs

For Rice

6 cups

Water

2 1/2 teaspoons

Salt

5

Pods green cardamom (smashed)

1 teaspoon

Cumin seeds

1

Bay leaf

360 grams

Basmati rice (~2 cups)

For Onions

2 tablespoons

Ghee

2

Medium onions (sliced thin)

For Biryani:

1 cup

Reserved boiling liquid (from rice)

1/2 teaspoon

Saffron threads

WAY TO COOK :

Cilantro (for garnish)

 To marinate the chicken for the biryani, mix  the vegetable oil, garlic, ginger, bean stew peppers, mint,cilantro garam   masala, cinnamon and salt in an extensive bowl and blend together. Include the chicken sorts and hurl out ensuring the chicken is completely covered in the marinade. Enable the chicken to marinate for no less than 1 hour or up to overnight.  merinate is the main thing to cook the meat . in a pot sufficiently wide to hold the chicken in a solitary layer, include the ghee and onions and saute the onions until the point when they are all around caramelized (15-20 minutes). Exchange the caramelized onions to a bowl and put aside.While the onions caramelize, set up the rice by washing in a strainer under frosty running water until the point when the water runs clear.




To standard heat up the rice, include the water, salt, cardamom, cumin and straight leaf to a pot and heat to the point of boiling. Include the rice and bubble for 7 minutes. Deplete the rice, saving 1 measure of the fluid.



In the pot you caramelized the onions in, include the chicken in a solitary layer, skin-side down. Sear until brilliant dark colored on one side (around 5 minutes). Flip the chicken over and broil the opposite side until brilliant dark colored. Exchange the chicken back to the bowl you marinated it in.

To amass the biryani, add the saffron to the rice and hurl to circulate uniformly. Add a large portion of the rice blend to the base of the pot you sautéed the chicken in.
Top the rice with the chicken in a single layer.Top the chicken with an even layer of caramelized onions.
Complete the process of assembling the Biryani by including whatever remains of the rice in an even layer. Include 1 measure of saved fluid from heating up the rice. Cover the pot with a top and put the pot on the stove over medium warmth and set the clock for 20 minutes. When you can see steam getting away from under the cover, turn down the warmth to low and keep cooking until the point that the clock goes off and after that kill the warmth. 

Without open up the top  , wait 10 minutes to steam the biryani. 


Combine the Chicken Biryani and after that exchange to a serving platter. Embellishment with crisp cilantro and serve.