This Oven Baked Chicken Biryani is so aromatic and fullflavored yet so

This Oven Baked Chicken Biryani is so aromatic and fullflavored yet so

Step 1. Marinate the chicken: Place the yogurt, garlic, ginger, lemon juice, salt, garam masala, chile powder, turmeric and green chile (if using) in a large bowl. Stir to combine and taste, adjusting salt if necessary. The flavors should be bold and pleasantly spicy.

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Preheat oven to 180 degrees celsius. Sprinkle half the crispy onion on top of marinated chicken. Add mint and coriander. Layer potatoes on top. Add the rice and pour a cup of water over the rice. Drizzle the saffron water over, then the melted ghee. Sprinkle the remaining crispy onion on top.

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Start cooking the marinated chicken in the same dutch oven for 7-10 minutes. Cook the rice. Meanwhile, start cooking the rice; boil the salted water along with the cloves, cardamom, bay leaf, and star anise. Add the basmati rice and cook until the rice is 70% cooked. Once done, drain the water. Make the biryani.

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Prepare the rice: Soak the rice in cold water for 20-30 minutes. After soaking, drain the water, rinse it 2-3 times and keep aside. In a large pot on the stovetop, add cloves, bay leaves, cinnamon, and green and black cardamom. Add the soaked and drained rice, a teaspoon of ghee, salt to season, and 3 cups of water.

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Preparation. Onion Raita and Chicken Step 1. Finely grate 1 tsp. lemon zest into a small bowl. Squeeze in juice from one half of the lemon. Add sugar, 1 cup yogurt, 1 tsp. salt, and ¼ tsp. pepper.

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Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté for another 2 minutes. Add the chicken with its marinade and sauté until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat.

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Stir in the yoghurt and bring to a simmer. Now stir in the chicken and cook until about 80% cooked through. This should take about 5 - 8 minutes. Let it simmer while you prepare the soaked rice. Bring water to a boil. Add the salt and whole spices to the water and add the rice to cook for five minutes.

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Preheat the oven to 350°F. Layer the biryani in the dutch oven- - The chicken and gravy should already be on the bottom of the dutch oven. - Add the fried potatoes and eggs in as close to a single layer as possible on top of the chicken leaving about a half an inch around the side.

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Preheat the oven to 350°F or 180°C. Take a baking tray. Add the marinated chicken all over the base. Add the 75% cooked rice to the chicken by straining the rice with a filter. Spread it evenly. Top it up with some fried onions, coriander and mint leaves, yellow food color, oil, and ghee.

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On a low to medium heat, dry roast bay leaf, star anise, green and black cardamoms, mace and cinnamon stick for 1 to 2 mins, until slightly fragrant. Add cloves, fennel, caraway and black pepper. Roast for another 1 to 2 mins on a low heat, until aromatic. Add nutmeg and turn off.

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Bring enough water to a rolling boil in a pot on the stove top. Add all the dry whole spices, ghee and salt in the boiling water. Add the rinsed rice and cook until just 90% done. You need to watch the rice like a hawk. This is the most critical step of a good Biryani & it's quiet easy to over cook the rice.

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It is ready to go in the oven. Step 4 - Pre-heat oven at 250 deg F. Put the tray in the oven for 20 minutes. Now reduce the oven temperature to 200 deg F, and let the chicken biryani cook for another 20-25 minutes. Step 5 - Bring the chicken biryani tray out of the oven and carefully remove the aluminum foil.

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Let it cool five minutes and gently mix rice and chicken. Using a spatula, mound the biryani on a serving plate, making sure to present the rice in various colors - white, yellow, orange and brown. Place some chicken pieces on the top. Scatter fried onions, herbs and extra saffron rice on top.

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Stir the paste into the yogurt the recipe calls for. Marinate the chicken in the paste for two hours in the refrigerator in a covered bowl. Preheat the oven to 300 degrees Fahrenheit. Heat the oil called for in the recipe in a large skillet or Dutch oven. Transfer the chicken and the marinade to the skillet or Dutch oven.

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Cover and cook on a low flame for 20 minutes - this will help steam the rice, cook it to doneness and cook the chicken. (Note 4) Once the biryani is cooked, let it rest for 5-10 minutes, and finish by scattering the remaining onions on top. Serve hot digging the spoon deep to get all the layers.

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Preheat the oven to 350 degrees F (175 degrees C). In a large baking dish, spread out half of the cooked rice mixture. Top with the seasoned cooked chicken mixture and the remaining cooked rice. Spread half the rice into the casserole dish. Top with the cooked chicken and yogurt sauce.