Easy Biryani Recipe

Introduction

Ingredients

• 2 cups basmati rice
• 1 pound boneless chicken or lamb (cut into bite-sized pieces)
• 1 large onion (sliced thinly)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 1 cup plain yogurt
• 2 tablespoons ghee or vegetable oil
• 1 cinnamon stick
• 3 cardamom pods
• 3 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 2 cups water
• Fresh cilantro leaves (for garnish)

Instructions

1. Wash the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain and set aside.
2. Heat the ghee or vegetable oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, cumin seeds, and coriander seeds. Fry for 1-2 minutes until fragrant.
3. Add the sliced onion and fry until golden brown. Add the minced garlic and ginger and fry for another minute.
4. Add the chicken or lamb pieces and fry until browned on all sides.
5. Add the turmeric powder, red chili powder, and garam masala. Fry for another minute.
6. Add the plain yogurt and salt to taste. Mix well and cook for a few minutes until the yogurt is fully incorporated.
7. Add the soaked and drained basmati rice to the pot and stir gently to coat it with the spice mixture.
8. Add 2 cups of water and bring the mixture to a boil. Cover the pot with a tight-fitting lid and reduce the heat to low.
9. Cook the biryani for 20-25 minutes until the rice is fully cooked and the liquid has been absorbed.
10. Remove the pot from the heat and let it rest for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro leaves.
11. Serve the biryani hot with raita and papadum on the side.

Nutrition

• Serving size: 1 cup
• Calories: 420
• Total fat: 11g
• Saturated fat: 3g
• Cholesterol: 70mg
• Sodium: 300mg
• Total carbohydrate: 58g
• Dietary fiber: 2g
• Sugar: 5g
• Protein: 23g

Conclusion