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)

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👨‍🍳 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.

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💡 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.