Introduction:
Biryani is a popular rice dish that is famous all over the world. It is a flavorful dish that is made by cooking rice with meat or vegetables and a variety of spices. Biryani has its origins in the Indian subcontinent, and it is believed to have been brought to the region by the Mughal Empire. There are many different styles of biryani, each with its unique flavor and ingredients. In this blog post, we will be sharing a recipe for chicken biryani Bengali style.
Ingredients:
To make chicken biryani Bengali style, you will need the following ingredients:
For the chicken marinade:
- 1 kg chicken
- 2 cups yogurt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 2 teaspoons salt
For the rice:
- 4 cups basmati rice
- 6 cups water
- 2 bay leaves
- 3 cardamom pods
- 3 cloves
- 1 cinnamon stick
- 1 teaspoon salt
For the biryani:
- 3 onions, sliced thinly
- 1/2 cup vegetable oil
- 2 tablespoons ghee
- 2 bay leaves
- 3 cardamom pods
- 3 cloves
- 1 cinnamon stick
- 2 teaspoons salt
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves.
- To start, wash the chicken and cut it into small pieces. In a large mixing bowl, add the chicken, yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to coat the chicken pieces evenly. Cover the bowl and refrigerate for at least 30 minutes, or overnight for best results.
- While the chicken is marinating, wash the basmati rice and soak it in water for at least 30 minutes. In a large pot, bring 6 cups of water to a boil. Add the bay leaves, cardamom pods, cloves, cinnamon stick, and salt. Drain the soaked rice and add it to the pot. Cook the rice on medium heat until it is half cooked. Drain the rice and keep it aside.
- In a large pot, heat the vegetable oil and ghee together. Add the sliced onions and fry until they are golden brown. Remove half of the fried onions and keep them aside. To the remaining onions in the pot, add the marinated chicken and cook on medium heat until the chicken is cooked through.
- Once the chicken is cooked, remove it from the pot and keep it aside. In the same pot, layer half of the half-cooked rice over the onions. Sprinkle some of the fried onions, coriander leaves, and mint leaves over the rice. Add the cooked chicken on top of the rice. Layer the remaining half of the rice on top of the chicken. Sprinkle the remaining fried onions, coriander leaves, and mint leaves on top.
- Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked. Once done, remove the pot from the heat and let it rest for 10 minutes before opening the lid.
- Serve the chicken biryani Bengali style hot with raita, chutney, or any other side dish.
Tips and Variations:
- You can add some fried potatoes to the biryani for an added texture and flavor.
- You can also add some saffron milk to the rice to give it a rich and aromatic flavor.
- Use a heavy-bottomed pot or pan to ensure that the biryani cooks evenly and does not burn.
- If you want to make the biryani spicier, you can add more red chili powder or green chilies.
- To make the biryani more fragrant, you can add some rose water or kewra water to the pot.
- If you are short on time, you can use store-bought biryani masala instead of making your own spice blend.
Chicken biryani Bengali style is a flavorful and aromatic rice dish that is perfect for any occasion. With a few simple ingredients and some basic cooking skills, you can make this delicious dish at home. Whether you are cooking for your family or hosting a party, chicken biryani Bengali style is sure to impress. So, give this recipe a try and enjoy the mouth-watering flavors of Bengali-style chicken biryani.
