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Gordon Ramsay Chicken Biryani

Gordon Ramsay Chicken Biryani Recipe
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Gordon Ramsay’s Chicken Biryani Recipe is a flavorful and aromatic dish that brings the essence of Indian cuisine right to your kitchen. This delightful one-pot meal features tender marinated chicken, fragrant basmati rice, and a medley of spices that create an unforgettable culinary experience. Perfect for both special occasions and cozy family dinners, this biryani is sure to impress your guests or satisfy your cravings. With its layered textures and rich flavors, it promises to be a crowd-pleaser that keeps everyone coming back for seconds.

Ingredients

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  • 3–4 lb bone-in chicken thighs/drumsticks
  • 1 cup chopped cilantro (with stems)
  • 1 cup chopped mint leaves
  • 3 tbsp garam masala
  • 1 tsp cayenne
  • ¼ tsp turmeric
  • 6 garlic cloves
  • 1 jalapeño, sliced
  • 4-inch ginger, sliced
  • ½ lemon, juiced
  • 2 cups full-fat yogurt
  • 1 cup peanut oil
  • 1 large yellow onion, thinly sliced
  • 2 cups basmati rice
  • ½ tsp cumin seeds
  • 3 whole cloves
  • 2 cardamom pods
  • 1 cinnamon stick
  • 2 bay leaves
  • ½ cup ghee, melted
  • Pinch of saffron, soaked in 2 tbsp warm milk

Instructions

  1. Marinate the chicken: Blend marinade ingredients (cilantro, mint, garam masala, cayenne, turmeric, garlic, ginger, lemon juice, yogurt) until smooth. Coat chicken evenly and let it marinate for at least 1 hour.
  2. Fry the onions: Heat peanut oil in a heavy-bottomed pot over medium heat. Fry sliced onions until deep golden brown. Remove and set aside.
  3. Prepare the rice: Rinse basmati rice until water runs clear; soak for 30 minutes. Boil water with cumin seeds and other spices; add soaked rice and cook for 2–4 minutes before draining.
  4. Layer the dish: In the same pot used for frying onions, layer half of the drained rice, followed by marinated chicken and fried onions. Top with remaining rice.
  5. Add finishing touches: Drizzle melted ghee over the top and pour saffron-infused milk. Seal tightly with foil and lid.
  6. Cook on low heat: Simmer for 35–40 minutes; let rest off heat for 10 minutes before fluffing with a fork.

Nutrition

Find it online: https://goldenrecipetime.com/gordon-ramsay-chicken-biryani-recipe/