By Bornika Das
April 9, 2024
Ramadan is a month-long period of prayer and fasting for Muslims across the world. As Muslims gather together to break their fast-during Iftar, one dish that often graces the table is the aromatic and flavourful Ramadan biryani. Here's how to make the dish at home:
2 cups washed and drained Basmati rice 500g boneless chicken, cut into pieces 2 onions, thinly sliced 1/2 cup yoghurt 4 tomatoes, chopped 3 tablespoons biriyani masala 1 tablespoon ginger-garlic paste 4 green chilies, slit 1/4 cup chopped mint leaves 1/4 cup chopped coriander leaves 1/4 cup fried onions (for garnish) Ghee or oil for cooking Salt to taste
In a large skillet, heat ghee and saute thinly sliced onions until golden brown. Remove half of the onions ad set them aside for garnish.
Add ginger-garlic paste to the remaining onions and cook until fragrant. Add the chicken pieces and cook until they are browned on all sides.
Add the chopped tomatoes, biriyani masala, green chillies, yoghurt, mint leaves, coriander leaves and salt. Cook till the tomatoes soften and the chicken is cooked through.
In a separate pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% done, then drain.
Layer the partially cooked rice over the chicken masala in the skillet. Sprinkle fried onions on top.
Cover the skillet tightly with a lid and cook on low heat for about 20 minutes, allowing the flavours to meld together and the rice to cook completely.
Once done serve hot with raita or salad.