In season当季Indian印度
Chicken Biryani鸡肉香饭
A 6-serving recipe with a 90-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉与印度香米、酸奶和香料分层烹煮，让米饭吸收肉汁与香料气息。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Cut 2 lb / 900 g boneless skinless chicken thighs into 4-cm pieces on a separate board. Grate 1 tbsp ginger and 4 garlic cloves. Slice 2 onions 3 mm thin. Rinse 2 cups basmati rice in a sieve 3 times. Measure ¾ cup plain yogurt, 2 tsp garam masala, ½ tsp turmeric, 2 tsp fine salt (1 tsp for chicken, 1 tsp for rice water), 3 tbsp butter and ½ cup chopped cilantro. Use a 5-liter heavy pot with tight lid and foil.用专用砧板把900克去骨去皮鸡腿切4厘米块。1大匙姜和4瓣蒜擦泥。2洋葱切3毫米丝。2杯印度香米筛中洗3次。量¾杯原味酸奶、2小匙印度综合香料、½小匙姜黄、2小匙细盐（1小匙腌鸡，1小匙煮米水）、3大匙黄油、½杯香菜碎。备5升厚锅带紧盖和铝箔。
Written for 6 servings · cooking more? Use batches按 6 人份写 · 加量请分批按 6 人份寫 · 加量請分批Para 6 porciones · si haces más, por tandas6인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 6 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方6人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Chicken鸡肉2 lb磅
- Basmati rice印度香米2 cups杯
- Plain yogurt原味酸奶0.75 cup杯
- Onion洋葱2
- Garam masala印度综合香料2 tsp小勺
- Ginger生姜1 tbsp大勺
- Garlic大蒜4 cloves瓣
- Turmeric姜黄0.5 tsp小勺
- Cilantro香菜0.5 cup杯
- Butter黄油3 tbsp大勺
- Fine salt细盐2 tsp小勺
Method做法
Mix the chicken with the yogurt, ginger, garlic, garam masala, turmeric, and 1 tsp salt, then cover and refrigerate.
鸡肉拌上酸奶、姜、蒜、印度香料、姜黄和1小匙盐，盖好放冰箱。
Every piece is coated.每块都裹匀。
Common mistake & quick fix容易错在哪，怎么补救
Marinate in the refrigerator only; wash hands for 20 seconds.只在冰箱腌；洗手20秒。
Melt the butter in the Dutch oven and fry the onions, stirring every 2 minutes. Lift half onto a plate.
炖锅里化开黄油，下洋葱丝炸，每2分钟翻一次。炸好后盛出一半到盘子里。
Onions are deep brown and crisp at the edges.洋葱深褐、边缘酥。
Common mistake & quick fix容易错在哪，怎么补救
If browning before soft, lower heat and add 1 tbsp water; stir to loosen the bottom.蔬菜还没软就开始变褐时，调小火，加1大匙水，铲起粘在锅底的食材。
Bring 3 quarts of water with 1 tsp salt to a rolling boil in a large pot.
大锅里放3升水加1小匙盐，烧到大滚。
Water bubbles steadily around the pieces.食材周围水稳定冒泡。
Common mistake & quick fix容易错在哪，怎么补救
Leave at least 5 cm of empty space above the water so it cannot boil over.水面上方至少留5厘米，防溢锅。
Boil the rice, then pour it into a sieve and drain.
米下锅煮，然后倒进筛子里沥干。
Grains are long and bend but still have a hard white core.米粒变长能弯，但中心仍有硬白芯。
Common mistake & quick fix容易错在哪，怎么补救
It finishes cooking later; past 6 minutes it turns mushy.之后还会继续熟，超过6分钟会糊。
Add the chicken and its marinade to the onions in the pot and cook, stirring every 2 minutes.
鸡肉连腌料一起倒进锅里的洋葱中，每2分钟翻炒一次。
Pieces have a deep brown crust on at least 2 sides and release easily from the pan.至少两面有深褐色焦皮，且容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Spread the rice over the chicken, then scatter the cilantro and the reserved onions on top.
把米饭铺在鸡肉上，再撒上香菜和留出的洋葱。
Common mistake & quick fix容易错在哪，怎么补救
Spread with a spatula; uneven layers cook unevenly.用刮刀抹平，不平会熟得不匀。
Cover the pot with foil, then the lid, and steam.
锅上先盖铝箔再盖锅盖，焖着。
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Fluff gently with a fork from the side, pulling a little chicken up into the rice.
用叉从边上轻轻拨松，带一点鸡肉翻进米饭里。
Rice grains are separate and tender.米粒分明且软。
Common mistake & quick fix容易错在哪，怎么补救
If rice is still hard, sprinkle 2 tbsp water, re-cover and steam 5 more minutes.米仍硬就洒2大匙水，盖好再焖5分钟。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Basmati rice印度香米Long, fragrant grain. Rinse and soak 20 min for long, separate grains.长粒香米。淘洗后泡20分钟，粒粒分明。
Plain yogurt原味酸奶Probiotic protein. Greek is thicker—great swap for sour cream or mayo.含益生菌和蛋白。希腊酸奶浓稠，可替代酸奶油或蛋黄酱。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Garam masala印度综合香料Warm Indian spice blend; add near the end to keep its aroma.印度暖香混合香料；接近出锅时加，保留香气。
Ginger生姜Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- 5-liter heavy pot with lid, foil, sieve, large pot, food thermometer5升带盖厚锅、铝箔、筛子、大锅、食品温度计
Make it a balanced meal营养搭配建议
Balance it: add basmati rice for carbs and cooling raita for protein + calcium; a simple cucumber-tomato salad adds fiber.均衡搭配：配印度香米补碳水，酸奶黄瓜酱补蛋白和钙，再来点黄瓜番茄沙拉补纤维。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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