Chicken Biryani Recipe


 

✅ Ingredients:

For the chicken marinade:

  • 500g chicken (cut into pieces)

  • 1 cup yogurt

  • 2 tbsp ginger-garlic paste

  • 2 tsp red chili powder

  • 1 tsp turmeric powder

  • 2 tsp coriander powder

  • 1 tsp garam masala

  • 1 tsp cumin powder

  • Juice of 1 lemon

  • Salt to taste

For the rice:

  • 2 cups basmati rice

  • 4 cups water

  • 2-3 green cardamom pods

  • 4-5 cloves

  • 1 cinnamon stick

  • 1 bay leaf

  • Salt to taste

For the biryani:

  • 3 tbsp oil or ghee

  • 2 large onions (thinly sliced)

  • 2 tomatoes (chopped)

  • A handful of mint leaves

  • A handful of coriander leaves

  • 2 green chilies (slit)

  • 1/4 tsp saffron strands soaked in 2 tbsp warm milk (optional)

  • Fried onions (optional garnish)


👨‍🍳 Instructions:

1. Marinate chicken:

  • Mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, cumin powder, lemon juice, and salt.

  • Marinate for at least 1 hour (overnight is best).

2. Cook rice:

  • Rinse basmati rice until water runs clear. Soak for 30 minutes.

  • Boil water with cardamom, cloves, cinnamon, bay leaf, and salt.

  • Add soaked rice and cook until 70% done (rice should still have a bite). Drain and set aside.

3. Cook chicken:

  • Heat oil/ghee in a heavy-bottomed pan.

  • Fry sliced onions until golden brown. Remove half for garnish.

  • Add tomatoes and cook until soft.

  • Add marinated chicken and cook on medium heat until chicken is tender and oil separates (about 15-20 minutes).

4. Layering the biryani:

  • In a large heavy pot or dutch oven, spread a layer of chicken gravy at the bottom.

  • Add half the cooked rice over it. Sprinkle some mint, coriander leaves, slit green chilies, and saffron milk.

  • Add the remaining rice as the top layer and again sprinkle mint, coriander, and fried onions.

5. Dum cooking (steaming):

  • Cover the pot with a tight lid or seal with dough to trap steam.

  • Cook on very low heat for 25-30 minutes (you can place the pot on a tawa/griddle to prevent direct heat).

6. Serve:

  • Gently fluff the biryani before serving.

  • Serve hot with raita or salad.


💡 Tips:

  • Use good quality basmati rice for best aroma.

  • Saffron and fried onions enhance flavor but are optional.

  • Dum cooking is key to authentic texture and aroma.

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