Taste paradise: master the art of chicken biryani with captivating green masala

Indulge in the tantalizing flavors of a traditional chicken biryani recipe, infused with the aromatic freshness of green masala. This exquisite dish, a symphony of fragrant spices and tender chicken, is sure to captivate your taste buds and leave you craving for more.

Ingredients:

For the Green Masala:

• 1 cup fresh coriander leaves
• 1 cup fresh mint leaves
• 1/2 cup fresh green chilies
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon green cardamom pods
• 1 teaspoon black peppercorns
• 1/2 teaspoon turmeric powder
• 1/4 cup water

For the Chicken:

• 1 kg boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste

For the Biryani:

• 1 cup basmati rice, soaked for 30 minutes
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup mixed vegetables (carrots, peas, beans)
• 1 tablespoon biryani masala
• 1 teaspoon saffron strands soaked in 1/4 cup milk
• 1/2 cup fried onions
• 1/4 cup chopped cilantro

Instructions:

Making the Green Masala:

1. In a blender or food processor, combine all the ingredients for the green masala.
2. Blend until smooth, adding a little water if necessary.

Marinating the Chicken:

1. In a large bowl, combine the chicken with the green masala, yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
2. Mix well and let marinate for at least 2 hours or overnight.

Cooking the Biryani:

1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add the onions and sauté until golden brown.
3. Add the tomatoes, bell peppers, and mixed vegetables. Cook until the vegetables are softened.
4. Stir in the biryani masala and cook for 1 minute.
5. Drain the rice and add it to the pot.
6. Pour in enough water to cover the rice by about 1 inch.
7. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the rice is almost cooked.
8. Spread the marinated chicken over the rice.
9. Pour the saffron milk over the chicken.
10. Cover and cook on low heat for 20-25 minutes, or until the chicken is cooked through and the rice is fluffy.

Assembling the Biryani:

1. Once the biryani is cooked, fluff it up with a fork.
2. Garnish with fried onions and cilantro.

Tips:

• For a richer flavor, use homemade green masala.
• Add a few drops of kewra water or rose water for an aromatic touch.
• Serve the biryani with raita, salad, or pickle for a complete meal.

Variations:

• Add other vegetables to the biryani, such as potatoes, carrots, or peas.
• Use different types of rice, such as brown rice or jasmine rice.
• Experiment with different spices to create unique flavor profiles.

Health Benefits of Chicken Biryani with Green Masala:

• Rich in protein and fiber
• Contains vitamins and minerals, such as iron, magnesium, and potassium
• Antioxidants from the green masala help protect the body from damage

Recommendations:

Prepare to tantalize your senses with this exquisite chicken biryani recipe green masala. Its vibrant flavors, tender chicken, and fluffy rice will make it a culinary masterpiece that will impress your family and friends.

Frequently Asked Questions:

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just thaw it completely before marinating.

Q: How long can I store the biryani?
A: The biryani can be stored in the refrigerator for up to 3 days.

Q: Can I make the biryani ahead of time?
A: Yes, you can make the biryani ahead of time and reheat it when you’re ready to serve.

Q: What are some other green vegetables that I can add to the biryani?
A: You can add any green vegetables that you like, such as spinach, kale, or green beans.

Q: Can I use a different type of rice for this recipe?
A: Yes, you can use any type of rice that you like, such as brown rice or jasmine rice.