Nepalese Style Biryani Recipe

Ingredients:

2 cups basmati rice
1 pound chicken (cut into pieces)
1 large onion (sliced)
2 tomatoes (chopped)
2 tablespoons yogurt
1 tablespoon ginger-garlic paste
2 teaspoons biryani masala
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2-3 cloves
2-3 cardamom pods
1 cinnamon stick
3-4 bay leaves
Salt to taste
3 tablespoons oil
Fresh cilantro (for garnish)
Lemon wedges (optional)
Instructions:

Prepare the Rice:

Rinse the basmati rice thoroughly under cold water until the water runs clear.
In a large pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt.
Cook the rice until it’s 70% done (about 6-7 minutes). Drain and set aside.
Cook the Chicken:

Heat 3 tablespoons of oil in a large pan over medium heat. Add cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaves. Sauté for 1-2 minutes until fragrant.
Add the sliced onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for another 2 minutes.
Add the chicken pieces, biryani masala, turmeric powder, and salt. Cook until the chicken is browned on all sides.
Add chopped tomatoes and yogurt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
Layer the Biryani:

In a large pot, create a layer of half-cooked rice at the bottom.
Spread the cooked chicken mixture evenly over the rice.
Add the remaining rice on top of the chicken mixture.
Garnish with fresh cilantro and a few lemon wedges if desired.
Steam the Biryani:

Cover the pot with a tight-fitting lid. Cook on low heat for 15-20 minutes, allowing the flavors to meld together.
Remove from heat and let it sit for another 5 minutes before serving.
Serve:

Gently fluff the rice with a fork, mixing the chicken and rice layers.
Serve hot with raita or a fresh salad on the side.
Enjoy your delicious and aromatic Nepalese Style Biryani made with minimal ingredients! Perfect for a quick and satisfying meal that brings the authentic flavors of Nepal to your table.