Learn How To Make The Perfect Chicken Biryani With Ruby Ka Kitchen – A Step-by-step Guide!

Chicken biryani is a beloved dish that tantalizes taste buds with its aromatic spices and succulent chicken. Ruby Ka Kitchen, known for its culinary expertise, presents an exceptional recipe that will guide you in creating this iconic dish with ease.

Ingredients:

For the Marinade:

• 1 kg boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste

For the Biryani:

• 1 cup long-grain basmati rice, soaked for 30 minutes
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup frozen peas
• 1 cup chopped cilantro
• 1 cup chopped mint
• 2 cups chicken stock
• 1/2 cup saffron milk (soak 10-12 saffron strands in 1/2 cup milk for 15 minutes)
• 2 tablespoons ghee
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole black peppercorns
• 2 bay leaves
• 1 cinnamon stick
• 2 cloves
• 1/2 teaspoon nutmeg powder

Instructions:

Step 1: Marinate the Chicken
In a large bowl, combine the chicken pieces with the marinade ingredients. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.

Step 2: Sauté the Vegetables
Heat the ghee in a large pot or Dutch oven over medium heat. Add the cumin seeds, black peppercorns, bay leaves, cinnamon stick, and cloves. Sauté until fragrant, about 30 seconds. Add the onion and cook until translucent, about 5 minutes. Add the green and red bell peppers and cook for another 2-3 minutes.

Step 3: Cook the Rice
Add the soaked rice to the pot and stir to combine with the vegetables. Add the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.

Step 4: Add the Chicken
Remove the lid and add the marinated chicken. Stir gently to distribute the chicken evenly. Cover and continue to simmer for another 10-12 minutes, or until the chicken is cooked through and the rice is tender.

Step 5: Garnish
Sprinkle the peas, cilantro, and mint over the biryani. Pour the saffron milk over the top.

Step 6: Dum
Close the lid tightly and seal the pot or Dutch oven with aluminum foil. Place a heavy weight on top of the lid to create a seal. Reduce heat to the lowest setting and cook for 20-30 minutes, or until the rice is completely cooked and has absorbed all the flavors.

The Grand Finale: Serving the Biryani

Uncover the pot and fluff the biryani with a fork. Transfer to a serving dish and garnish with additional cilantro, mint, and fried onions (optional). Serve hot with your favorite raita or chutney.

Tips for a Perfect Biryani:

• Use high-quality basmati rice for the best aroma and texture.
• Marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
• Sauté the vegetables until they are slightly caramelized for a richer flavor.
• Be patient with the dum process; this step allows the biryani to develop its full flavor.
• If you don’t have a heavy weight, use a damp kitchen towel to cover the lid and seal the pot.

Variations:

• Vegetable Biryani: Omit the chicken and add your favorite vegetables, such as carrots, potatoes, and cauliflower.
• Hyderabadi Biryani: Add a layer of potatoes that have been fried until golden brown.
• Awadhi Biryani: Use a blend of aromatic spices, such as cardamom, mace, and star anise.

What You Need to Learn

Q: How long can I store the biryani in the refrigerator?
A: You can store the biryani in the refrigerator for up to 3 days.

Q: Can I freeze the biryani?
A: Yes, you can freeze the biryani for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Q: What is the best way to reheat the biryani?
A: Reheat the biryani in a microwave or on the stovetop over low heat. Add a splash of water or chicken stock to prevent it from drying out.