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savory aromatic biryani recipe

Aromatic Biryani

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This exquisite biryani combines fragrant saffron-infused rice with tender chicken and a harmonious blend of warm spices. The contrasting textures of fluffy rice, succulent meat, crunchy nuts, and sweet raisins create a truly memorable dining experience that fills your home with incredible aromas.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings: 8 people
Course: Main Course
Cuisine: Indian
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup fresh cilantro or mint leaves
  • 1/3 cup cashews
  • 1/3 cup raisins
  • 1/3 cup almonds
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon poppy seeds
  • 1/4 teaspoon ground mace
  • 1/2 teaspoon cardamom seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon saffron threads
  • 1 tablespoon ghee
  • 2 hot green chili peppers like serranos, seeded and stemmed
  • 2 tablespoons vegetable oil
  • 2 cups plain yogurt
  • 2 cups basmati or long-grain rice uncooked
  • 3 pounds boneless chicken cut into 1-inch pieces
  • 4 teaspoons warm milk
  • 8 whole peppercorns
  • 8 cloves garlic peeled
  • 8 large tomatoes chopped
  • 2 large onions chopped
  • 1 large onion finely chopped (additional)
  • 6 eggs hard-boiled and halved
  • Salt to taste

Equipment

  • Blender
  • Large skillet
  • Large serving dish

Method
 

  1. Soak saffron threads in warm milk for about 5 minutes.
  2. In a blender, combine the soaked saffron with milk, green chilies, 2 chopped onions, garlic, ground cloves, peppercorns, cardamom seeds, coriander seeds, cumin seeds, poppy seeds, ground mace, fresh cilantro or mint, and lemon juice. Blend into a smooth paste.
  3. Transfer the paste to a large bowl and mix with yogurt.
  4. Add chicken pieces to the yogurt mixture, season with salt, and marinate covered in the refrigerator for at least 2 hours (preferably 6 hours for better flavor).
  5. Heat vegetable oil in a skillet over medium heat, then add ghee and fry the additional finely chopped onion until golden brown, about 8 minutes. Set aside for garnish.
  6. In the same pan, cook the marinated chicken with chopped tomatoes for about 10 minutes uncovered.
  7. Remove the chicken pieces and set aside.
  8. Add uncooked basmati rice to the remaining sauce in the pan. Bring to a boil, then cover and simmer over low heat for 15 minutes.
  9. Return the chicken to the pan along with raisins, cashews, and almonds. Mix well and simmer covered for another 5 minutes.
  10. Arrange the chicken, hard-boiled eggs, and rice on a large serving dish, creating layers with the saffron-colored rice, nuts, and chicken.
  11. Top with the reserved fried onions and serve hot.

Nutrition

Calories: 580kcal

Notes

For best results, use fresh spices as they make a significant difference in flavor. The marination time is crucial - longer marination (up to 6 hours) yields more flavorful and tender chicken. This biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to prevent drying out.
For a vegetarian version, substitute the chicken with 4 cups of mixed vegetables like cauliflower, carrots, peas, and potatoes. For a spicier biryani, leave some seeds in the green chilies or add 1/2 teaspoon of red chili powder to the marinade.

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