White Chicken Biryani Recipe:
White Biryani Recipe:
White Chicken Biryani is a delightful twist on the traditional biryani, offering a lighter, creamier alternative. This recipe combines succulent chicken pieces with fragrant basmati rice, cooked to perfection in a rich and creamy sauce infused with aromatic spices. To begin, marinate chicken pieces in a blend of yogurt, garlic paste, ginger paste, and a medley of spices such as coriander, cumin, and garam masala. Allow the chicken to marinate for at least 30 minutes to infuse it with flavor. Meanwhile, prepare the rice by soaking basmati rice for 30 minutes, then draining and setting aside.
Next, heat ghee in a large pot and sauté onions until golden brown. Add the marinated chicken and cook until it's tender and cooked through. In a separate pan, prepare a white sauce by heating ghee and adding cream, milk, and a touch of saffron for color and flavor. Layer the cooked chicken and rice in a pot, alternating between layers of rice and chicken. Pour the white sauce over the layers and garnish with fried onions, mint leaves, and chopped cilantro. Cover and cook on low heat until the rice is fluffy and aromatic. Serve hot with raita or salad for a sumptuous meal that's sure to impress.
How To Make White Chicken Biryani:
Here's a basic recipe for White Chicken Biryani:
Ingredients:
- 500g chicken, cut into pieces
- 2 cups basmati rice, soaked for 35 minutes
- 1 cup yogurt
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 3-4 green chilies, slit
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 cup milk
- A pinch of saffron strands
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- Salt to taste
- Oil or ghee for cooking
Instructions:
1. Marinate the chicken pieces with yogurt, half of the ginger-garlic paste, turmeric powder, and salt. Let it marinate for at least 35 minutes.
2. In a separate pot, heat oil or ghee and fry the sliced onions until golden brown. Remove the half of the fried onions and set them aside for the garnishing.
3. Add the remaining ginger-garlic paste, chopped tomatoes, green chilies, and the spices (garam masala powder, cumin seeds, and coriander powder) to the pot. Cook until the tomatoes are soft, the oil separates.
4. Add the marinated chicken to the pot and cook until it's half done.
5. In a separate pot, boil water and cook the soaked rice until it's 70% cooked. Drain the rice or set it aside.
6. In a small bowl, mix the saffron strands with warm milk and set it aside for a few minutes.
7. In the pot with the partially cooked chicken, layer half of the cooked rice over the chicken.
8. Sprinkle half of the saffron milk, chopped coriander leaves, and mint leaves over the rice.
9. Repeat the layers with the remaining rice, saffron milk, coriander leaves, and mint leaves.
10. Cover the pot with a tight lid and cook on low heat for about 15-20 minutes or until the chicken is fully cooked and the rice is tender.
11. Once done, garnish with the reserved fried onions.
12. Serve hot with raita or salad.
Enjoy your delicious White Chicken Biryani!
