Eid Special Biryani Recipe

Description:

A vibrant and aromatic Eid Special Biryani, a celebratory rice dish layered with tender chicken, fragrant spices, and saffron-infused milk. The rice is perfectly cooked, fluffy, and imbued with the rich flavors of the aromatic spices and herbs. The golden-brown fried onions and glistening almonds add a delightful crunch and visual appeal. The dish is a stunning tapestry of colors, with the deep orange hues of the saffron mingling with the greens of the herbs and the bright red of the bell pepper. The aroma is intoxicating, a blend of warm spices, herbs, and savory chicken, promising a truly festive and delicious experience. The texture is a delightful combination of tender chicken, fluffy rice, and crunchy toppings. This Eid Special Biryani is a centerpiece worthy of any celebratory feast.

Ingredients:

• - 1 kg basmati rice, soaked for 30 minutes
• - 500g boneless chicken, cut into 1-inch pieces
• - 1 large onion, finely chopped
• - 2 tomatoes, finely chopped
• - 1 green bell pepper, finely chopped
• - 1/2 cup yogurt
• - 2 tbsp ginger-garlic paste
• - 1 tsp turmeric powder
• - 1 tsp red chili powder
• - 1 tsp garam masala
• - 1/2 tsp cumin powder
• - 1/2 tsp coriander powder
• - 1/4 tsp saffron strands, soaked in 1/4 cup warm milk
• - 1/4 cup chopped cilantro
• - 1/4 cup chopped mint
• - 2 bay leaves
• - 4 green cardamom pods
• - 2 cinnamon sticks
• - 2 cloves
• - 4 cups water or chicken broth
• - 2 tbsp vegetable oil
• - Salt to taste
• - 1/2 cup fried onions, for garnish
• - 1/4 cup sliced almonds, for garnish

Instructions:

1. 1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add bay leaves, cinnamon sticks, cloves, and cardamom pods. Sauté for 1 minute until fragrant.
2. 2. Add chopped onions and sauté until golden brown, about 5-7 minutes. Add ginger-garlic paste and sauté for another minute until fragrant.
3. 3. Add the chicken pieces and sauté for 5-7 minutes until lightly browned. Stir in turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Cook for 2 minutes, stirring constantly, until fragrant spices are well combined.
4. 4. Add the chopped tomatoes and green bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables soften slightly.
5. 5. Stir in the yogurt, salt, and 4 cups of water or chicken broth. Bring the mixture to a boil.
6. 6. Add the soaked basmati rice to the pot. Gently stir to combine. Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time.
7. 7. Once the rice is cooked, gently fluff it with a fork. Stir in the saffron milk, chopped cilantro, and mint.
8. 8. Garnish with fried onions and sliced almonds. Serve hot.