Amara Chicken Biryani

Amara Chicken Biryani

Indulge in the rich, aromatic flavors of Amara Chicken Biryani, a beloved Indian dish that combines fragrant basmati rice, succulent pieces of chicken marinated in a blend of spices, and garnished with crispy fried onions and fresh coriander. This dish is not just a meal; it's a celebration of culture and tradition, often served during festive occasions and family gatherings. Each layer of flavor tells a story, from the warmth of spices to the delight of saffron, making every bite a memorable experience.

Servings: 6

Ingredients

  • Basmati rice (2 cups)
  • Chicken, cut into pieces (1 kg)
  • Onion, thinly sliced (2 large)
  • Tomato, chopped (1 large)
  • Fresh coriander leaves, chopped (1/2 cup)
  • Fried onions (1/2 cup (for garnish))
  • Ghee (4 tablespoons)
  • Salt (to taste)
  • Yogurt (1/2 cup)
  • Ginger-garlic paste (1 tablespoon)
  • Green chili, slit (1)
  • Saffron strands (a pinch (soaked in 2 tablespoons of warm milk))
  • Bay leaf (1)
  • Cinnamon stick (1)
  • Cloves (4)
  • Cardamom pods (4)
  • Garam masala powder (1 tablespoon)
  • Coriander powder (1 teaspoon)
  • Cumin powder (1 teaspoon)
  • Red chili powder (1 teaspoon)
  • Turmeric powder (1/2 teaspoon)
  • Biryani masala powder (1 tablespoon)

Instructions

  1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  2. In a large pot, heat the ghee over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
  3. Add the sliced onions and cook until golden brown, stirring occasionally to avoid burning.
  4. Stir in the ginger-garlic paste and sauté for an additional minute until fragrant.
  5. Add the chicken pieces to the pot and cook, stirring occasionally, until they are browned on all sides.
  6. Incorporate the chopped tomato, biryani masala powder, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook for about 5 minutes until the tomatoes soften.
  7. Stir in the yogurt and mix well. Allow it to cook for another 5 minutes to meld the flavors.
  8. Add the soaked basmati rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover the pot, and cook for 15-20 minutes or until the rice is fluffy and the chicken is tender.
  9. Once the rice is cooked, remove the pot from heat and let it sit covered for 10 minutes to allow the flavors to meld.
  10. Fluff the rice gently with a fork. Drizzle the saffron milk over the rice and gently mix to distribute the saffron strands throughout.
  11. Garnish with fresh coriander leaves and fried onions before serving.

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 45 minutes • Calories: 550 • Fat: 25g • Carbs: 60g • Protein: 30g • Sodium: 700mg • Sugar: 5g