
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
- Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 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.
- Add the sliced onions and cook until golden brown, stirring occasionally to avoid burning.
- Stir in the ginger-garlic paste and sauté for an additional minute until fragrant.
- Add the chicken pieces to the pot and cook, stirring occasionally, until they are browned on all sides.
- 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.
- Stir in the yogurt and mix well. Allow it to cook for another 5 minutes to meld the flavors.
- 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.
- Once the rice is cooked, remove the pot from heat and let it sit covered for 10 minutes to allow the flavors to meld.
- Fluff the rice gently with a fork. Drizzle the saffron milk over the rice and gently mix to distribute the saffron strands throughout.
- 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