This is one of my favorite dishes, and not just favorite because it’s full of different flavors and spices but because I cook it in a wholesome way-“healthy”. My version has to be healthy and tasty at the same time so I tried this recipe and it turned out exactly what I wanted it to be! I want to share what biryani is with you before we get to the recipe
Biryani is a very famous Indian dish. It is a spiced mix of meat and rice. It is cooked with a variety of components to create a flavorful dish that is mouthwatering!
It consists of 4 components- rice, meat (chicken or lamb), marinade, and spices. Usually, basmati rice is considered a go-to option for biryani because the grains are long and slender and easily become fluffy on cooking. Biryani is a royalty of food”. It is a one-pot meal with aromatic spices, grand in tradition and famous dish during festivities and weddings.
I am sharing my recipe with brown rice, believe me. it is so good! My main discovery while cooking this dish was the pairing of brown rice with Indian spices which came out so well because of the nutty flavor of brown rice and aromatic spices. When I try any recipe my major interest is food-pairing- how can I blend or pair some ingredients together and get a delicious as well as nutritious recipe out of it. My recipe did result in a tasty combination.
Ingredients:1 ½ cups Brown Rice, soaked in hot water for 3 hours
- 1 cup natural yogurt
- 1 ½ lb. chicken thighs cut into 1” chunks
- 2 tbsp. ginger garlic paste
- 1 tbsp. chili powder
- 1 tsp garam masala (a blend of ground spices, originated from the Indian subcontinent, readily available in most of the grocery stores)
- Salt to taste
- Black pepper, crushed
- 1 jalapeno or 2 green chilies- chopped optional for extra spicy
- 3 tbsp. lemon juice
- 3 tbsp. oil
- 2 large onions, sliced
- 2 bay leaves
- 1 small stick of cinnamon
- 3 cloves
- 3 cups of water
Method
Place the rice in a mesh strainer and rinse it thoroughly under cool water. Heat oil in a small saucepan over medium-high heat. Add the rice and toast it until you see a touch of golden colors. It will also start to smell fragrant and nutty. Slowly pour the water into the pot with the rice. Bring the water to a boil. Reduce the heat so that the liquid is just barely simmering, then cover the pan. Let the rice cook undisturbed for 45 minutes. Uncover and check to see if all the water has been absorbed. Take the rice off the heat and cover it again. Let the rice sit 10 to 15 minutes.
Now let’s make the marinade. In a bowl mix together yogurt, ginger garlic paste, all the spices, and lemon juice. Mix in the chicken and cover and let it marinate for 5-6 hrs.
Heat oil in a pot on medium heat; add bay leaves, cinnamon stick, and cloves. Sauté for 15 seconds. Now add onions, green chilies and fry for 10-15 mins or until they are golden brown. Add marinated chicken and mix well. Keep stirring occasionally until chicken is cooked and oil comes to the surface. Finally, add cooked brown rice and stir in nicely, cover the pot and let the rice blend together with chicken and spices on low heat for 10-12 mins. Turn off the heat and garnish with chopped coriander leaves. Let it sit for 5 mins before opening and serving.
