Biryani con pollo e riso basmati

Immagine Ricetta

gourmet

Preparation time

Orologio20 minuti

Difficulty

OrologioDifficile

Cooking time

Orologio40 minuti

Servings

Porzioni4

Il Biryani con pollo e riso basmati è uno dei piatti più iconici della cucina indiana, ricco di sapori e profumi intensi. La marinatura del pollo, combinata con le #spezie aromatiche come il garam masala, il cumino e la cannella, regala una profondità unica al piatto. La cottura del riso in stile "Dum" (a #vapore) garantisce che ogni chicco rimanga soffice e aromatico, mentre il burro fuso aggiunge una morbidezza irresistibile. L'aggiunta di uvetta e mandorle tostate conferisce una nota dolce e croccante che bilancia perfettamente il sapore speziato del piatto. Questo Biryani è un vero viaggio sensoriale, perfetto per una cena speciale o una festa con amici e familiari.

Ingredients

Procedure

  • 0. Prepare the chicken: In a bowl, combine the chicken with the yogurt, garam masala, turmeric, cumin, coriander, garlic, ginger, green chili pepper, and salt. Mix well, cover, and marinate for at least 30 minutes (you can also refrigerate it for a few hours for a more intense flavor).
  • 1. Prepare the rice: In a large pot, bring plenty of water to a boil with a pinch of salt. Add the basmati rice and cook for about 8-10 minutes, keeping it al dente. When ready, drain and rinse under cold water to stop the cooking. Set aside.
  • 2. Frying the onions: In a large skillet or wok, heat the oil (or ghee) over medium heat. Add the sliced onion and fry until golden and crispy. Remove from the pan and place on paper towels to drain excess oil.
  • 3. Cooking the Chicken: In the same pan, add the marinated chicken and cook over medium-high heat for about 10-12 minutes, until the chicken is cooked through and the sauce has thickened.
  • 4. Add the tomatoes and spices: Add the chopped tomatoes, bay leaf, cloves, crushed cardamom, and cinnamon stick. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and blend well with the spices.
  • 5. Assembling the Biryani: In a large pot, alternate layers of rice with chicken, trying to distribute them evenly. If desired, you can add raisins and almonds between the layers. Repeat the process until all the ingredients are used, finishing with a layer of rice on top.
  • 6. Steaming (Dum): Pour the melted butter over the final layer of rice and add the rose and orange blossom water. Cover the pot with a tight-fitting lid, sealing it with a little flour paste to prevent steam from escaping. Cook over very low heat for 20-25 minutes. This process will help the flavors blend and the rice cook perfectly, absorbing all the aromas.
  • 7. Serving: Once ready, remove the pot from the heat and let it rest for 5 minutes. Remove the flour paste, open the lid, and stir gently. Garnish with crispy fried onions and fresh cilantro leaves.

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    Creation date Mar 24, 2025

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