Authentic home cooking from Spain, with US measurements. 
Chicken Biryani
Biryani is one of the most outstanding culinary creations of Indian cuisine and a jewel among rice dishes worldwide. The colorful, aromatic, and flavorful art of cooking with spices and herbs blends harmoniously in this dish.
In India, although this dish is present throughout the country, it is especially prepared by families of Muslim origin.
The word biryani comes from the Persian “beryā” which means “fried” or “grilled.” Muslim traders spread this dish throughout India, but it is considered of Mughal origin as it was highly appreciated at the tables of Muslim emperors. Mughal Indian cuisine is considered one of the most refined in India and is highly valued by the dominant castes.
There are two methods to cook biryani:
The first (kacchi biryani) mixes raw marinated meat with rice. In the second (pakki biryani), the marinated meat is cooked in its own juice and then mixed with the rice.
I encourage you to try this delicious Indian recipe and share your results and versions with me. I would love to hear all your opinions 🤗
Chicken Biryani
Biryani is one of the most outstanding culinary creations of Indian cuisine and a jewel among rice dishes worldwide. The colorful, aromatic, and flavorful art of cooking with spices and herbs blends harmoniously in this dish.
In India, although this dish is present throughout the country, it is especially prepared by families of Muslim origin.
The word biryani comes from the Persian “beryā” which means “fried” or “grilled.” Muslim traders spread this dish throughout India, but it is considered of Mughal origin as it was highly appreciated at the tables of Muslim emperors. Mughal Indian cuisine is considered one of the most refined in India and is highly valued by the dominant castes.
There are two methods to cook biryani:
The first (kacchi biryani) mixes raw marinated meat with rice. In the second (pakki biryani), the marinated meat is cooked in its own juice and then mixed with the rice.
I encourage you to try this delicious Indian recipe and share your results and versions with me. I would love to hear all your opinions 🤗
Open in Cookpad AppSteps
- 1
Start by marinating the meat. Crush the garlic and ginger in a mortar to make a paste, chop the tomato, and slice the onion very finely. In a resealable bag, mix all the marinade ingredients with the chicken, yogurt, and juice of 1/2 lemon and refrigerate for about 4 hours (the longer, the better).
- 2
In a large pan, add a splash of olive oil. Fry the cinnamon stick, cloves, and bay leaves for 2 minutes.
- 3
Add the 1/2 onion and sauté. When it starts to turn golden, add the marinated chicken, Garam Masala, cumin, ground cilantro, and shredded coconut. Cook covered for about 25 to 30 minutes.
- 4
For the rice, rinse it under running water until the water runs clear and soak it for 15 minutes.
- 5
While the meat is cooking, bring a large pot of water to a boil over high heat. Add the bay leaf, and when the water starts to boil, add the rice and salt. The water should be slightly salty to avoid blandness.
Cook until the rice is about 80% done.
- 6
Drain the rice and let it rest in the colander to remove all the water.
- 7
In a small pan, melt the butter and sauté the green onion with the nuts for a minute. Remove and set aside.
I used walnuts and pistachios because that's what I had, although cashews are common.
- 8
In an oven-safe dish, layer the rice and meat, finishing with a layer of rice.
- 9
Heat the coconut milk in a saucepan and dissolve the turmeric powder.
- 10
Decorate the top layer of rice with chopped cilantro, mint, green onion, and the fried nuts, and drizzle everything with the coconut milk.
- 11
Cover the dish with aluminum foil, ensuring there are no gaps to trap steam inside, and bake at 400°F (200°C) for about 30 minutes.
- 12
Enjoy!
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