Eid Special Chicken Biryani Recipe

Description:

A vibrant and aromatic Eid Special Chicken Biryani, a celebratory dish perfect for Eid. The rice is a beautiful golden hue from the saffron, interspersed with tender pieces of flavorful, spiced chicken. The aroma is rich and comforting, with the fragrant spices blending seamlessly. Garnishes of fresh herbs add pops of green against the golden rice and brown chicken. The overall presentation is inviting and visually appealing, showcasing the layers of flavor and texture within this special dish. The fried onions add a delightful crunch and visual appeal.

Ingredients:

• - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, minced
• - 1 tsp turmeric powder
• - 1 tsp red chili powder (adjust to taste)
• - 1 tsp coriander powder
• - 1 tsp cumin powder
• - 1/2 tsp garam masala
• - 1/4 tsp saffron threads, soaked in 1/4 cup warm milk for 15 minutes
• - 1 cup basmati rice, soaked in water for 30 minutes
• - 2 cups chicken broth
• - 1/2 cup plain yogurt
• - 2 tbsp ghee (clarified butter) or vegetable oil
• - 1/2 cup chopped fresh cilantro
• - 1/4 cup chopped fresh mint
• - Salt to taste
• - 2 medium tomatoes, finely chopped
• - 1 green chili, finely chopped (optional)
• - 1/2 cup fried onions (optional)

Instructions:

1. 1. Marinate the chicken: In a large bowl, combine the chicken pieces with yogurt, 1/2 the chopped onion, garlic, ginger, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes, or preferably longer in the refrigerator.
2. 2. Sauté the onions and aromatics: Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the remaining chopped onion and sauté until golden brown, about 5-7 minutes. Add the green chili (if using) and sauté for another minute until fragrant.
3. 3. Add the marinated chicken: Add the marinated chicken to the pot and cook until browned on all sides, about 8-10 minutes.
4. 4. Simmer the chicken: Add the chopped tomatoes to the pot and cook for another 5 minutes until softened slightly. Pour in the chicken broth, bring to a simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
5. 5. Layer the rice and chicken: Gently stir in the soaked basmati rice and saffron milk mixture into the chicken. Pour in additional chicken broth if needed to ensure the rice is submerged.
6. 6. Steam the biryani: Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked through and fluffy. Do not lift the lid during this time.
7. 7. Rest and fluff: Once cooked, remove from heat and let the biryani rest, covered, for 10 minutes. This allows the rice to absorb any excess liquid. Gently fluff the rice with a fork.
8. 8. Garnish and serve: Garnish the biryani with fresh cilantro, fresh mint and fried onions (if using). Serve hot.