f999e1.js","4311","static/chunks/4311-6ba0b3797c48d26d.js","4569","static/chunks/4569-82e36d4884553565.js","5853","static/chunks/5853-49c660f135aded32.js","931","static/chunks/931-715817b7d86a50e2.js","125","static/chunks/125-e49b09ea0ef9fbb3.js","4409","static/chunks/app/store_/%5BencodedOrigin%5D/%5Bfulfillment%5D/%5Bcurrency%5D/%5BstoreSlug%5D/%5Bpage%5D/%5BcollectionSlug%5D/page-6bc7b5479f9e2cf2.js"],"default"] 23:T63b,Ingredients:
1 kg chicken, cut into 1-inch pieces
1 cup yogurt
2 tablespoons ginger-garlic paste
1 teaspoon garam masala powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon salt
1/2 cup chopped cilantro
1/2 cup chopped mint
1 cup basmati rice, rinsed and drained
1/2 cup oil
1 onion, thinly sliced
2 bay leaves
4 cloves
6 cardamoms
1 inch cinnamon stick
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 cup water
Instructions:

Marinate the chicken.
Tips:

For a more flavorful biryani, you can use a pressure cooker to cook the chicken. Simply cook the chicken in the pressure cooker for 5-7 minutes, or until it is cooked through.
You can also use any type of rice you like for biryani. However, basmati rice is the traditional choice.
If you don't have all of the spices, you can substitute with a pre-made biryani spice mix.
To make the biryani ahead of time, cook the chicken and rice according to the instructions. Then, assemble the biryani in the baking dish and cover with foil. Refrigerate for up to 24 hours. When you are ready to serve, bake the biryani in a preheated oven for 30 minutes, or until the rice is cooked through.
Variations:

You can add vegetables to your biryani, such as potatoes, carrots, or peas.
You can also add seafood to your biryani, such as shrimp or fish.
If you want a spicier biryani, you can add more red chili powder.
If you want a milder biryani, you can add less red chili powder.
Enjoy24:{"id":"9effd898e0d90f13

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