A delightful chicken biryani recipe that combines tender chicken, fragrant spices, and fluffy rice for a satisfying meal.
Combine the chicken with garam masala, cumin, and turmeric in a bowl. Mix well and let it marinate for 30 minutes.
Marinating the chicken enhances its flavor and tenderness.
Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.
Cook the chicken in batches if needed to avoid overcrowding the pan.
In the same Dutch oven, add the remaining olive oil, onion, garlic, and ginger. Sauté until the onion is golden and fragrant.
Stir frequently to prevent the garlic from burning.
Add the rinsed basmati rice to the pot and stir to coat with the aromatic mixture. Cook for 2 minutes.
Toasting the rice enhances its nutty flavor.
Return the chicken to the pot and pour in the chicken stock. Bring to a simmer, then cover and cook on low heat for 20 minutes.
Ensure the lid is tightly sealed to trap the steam.
Once the rice is tender and the liquid is absorbed, fluff the rice with a fork and garnish with fresh coriander before serving.
Let the biryani rest for a few minutes before serving to allow the flavors to meld.
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