Chicken Biryani, a one pot meal could be made with aromatic basmati rice, spices, herbs and amazingly tender chicken which get cooked over low heat for the delectable flavours. It’s one of the most favorite dishes for most of the people. It is obviously one of the most requested meals. We can pair it with cooling raita and fresh lime squeeze for hearty meal.
Chicken Biryani is one of the recipes with so many variations in India’s different states. People spend almost half of the time to grind the fresh spices, frying caramelized golden onions batches and then main cooking. They marinate the chicken with yogurt, long grain basmati rice and spices.
Chicken Biryani usually cooked on a low heat in a large pot with lid that is tightly sealed. Actually the cooks seal the lid with dough to make sure it’s airtight state. And then after hours of passing, the big reveal happens when the lid opens, it fills the entire home with a warm and dip spiced aroma everywhere. It could be the most heavenly and delightful chicken biryani one could ever have.
But there’s one more amazing thing about a chicken biryani that only some people notices is that eating the leftovers on the next day. It is really so much surprising for me everytime that the flavours develops to something delicious automatically. I am really grateful for the next day chicken biryani. In fact, I like and feel excited about it more than the refreshing one.
There are two things I would like to tell you to be careful about. If you like the chicken biryani extra spicy, then add jalapeno. Also, one can add another teaspoon of garam masala. And use flat yogurt in plain way to marinade the chicken.