Chicken Biryani Recipe
Chicken Biryani is an aromatic rice dish made with marinated chicken, basmati rice, and a blend of spices. Perfect for festive occasions or family meals.
Equipment
- Large pot or pressure cooker
- Spatula
- Mixing bowls
Ingredients
- 2 cups basmati rice
- 500 gm chicken (with bones)
- 2 onions (sliced)
- 2 tomatoes (chopped)
- 1/2 cup yogurt
- 1/4 tsp saffron soaked in 2 tablespoons warm milk
- 2 tbsp ghee or oil
- 2 green chilies (slit)
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp cumin seeds
- 3-4 cardamom pods
- 2 cinnamon sticks
- 2 bay leaves
- Fresh mint and coriander for garnish
- Salt to taste
Instructions
Marinate the Chicken:
- In a bowl, combine chicken, yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
- Marinate for at least 1 hour or overnight for the best flavor.
Prepare the Rice:
- Rinse the basmati rice thoroughly and soak for 20-30 minutes.
- Boil the rice with salt, cardamom, cinnamon, and bay leaves. Cook until 70% done. Drain and set aside.
Sauté the Onions and Chicken:
- Heat ghee or oil in a large pot.
- Add cumin seeds and sauté until fragrant.
- Add sliced onions and fry until golden brown.
- Add marinated chicken and cook for 10-15 minutes until it’s tender.
Layer the Biryani:
- In the same pot, spread half of the cooked rice over the chicken.
- Drizzle saffron-infused milk and add chopped mint and coriander.
- Add the remaining rice and finish with fried onions.
Cook on Dum:
- Cover the pot with a tight lid and cook on low heat for 15-20 minutes.
- Turn off the heat and let the biryani rest for 5 minutes.
Serve:
- Fluff the rice gently with a fork.
- Serve hot with raita or boiled eggs.
Notes
- Variation: Add boiled eggs or fried potatoes for extra richness.
- Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently before serving.
- Serving Tip: Pair with cucumber raita or a green salad for a refreshing side.
