ALL RECIPES, Mains

Chicken Biryani

Chicken Biryani

Chicken Biryani is a classic and delicious South Asian dish. It’s a flavorful rice dish made with spiced chicken, and fragrant basmati rice, and often includes ingredients like yogurt, onions, garlic, and a variety of spices such as saffron, cumin, and cardamom. The ingredients are layered and cooked together, which helps the flavors meld beautifully.

Ingredients:

For the Marinade:

  • 1 lb (450 g) chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tbsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste

For the Rice:

  • 2 cups basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • 1 cinnamon stick
  • Salt to taste

For the Biryani:

  • 2 tbsp oil or ghee
  • 2 large onions, thinly sliced
  • 2-3 green chilies, slit lengthwise (optional)
  • 2 tomatoes, chopped
  • 1/2 cup chopped cilantro (coriander leaves)
  • 1/2 cup chopped mint leaves
  • 1/2 tsp saffron threads soaked in 2 tbsp warm milk (optional)
  • 1 tsp biryani masala (store-bought or homemade)
  • 1/2 cup water
  • Fried onions for garnish (optional)

Instructions:

  1. Marinate the Chicken:
    • In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
    • Add the chicken pieces and coat them well with the marinade. Let it sit for at least 1 hour in the refrigerator (overnight is best).
  2. Prepare the Rice:
    • Rinse the basmati rice under cold water until the water runs clear.
    • In a large pot, bring 4 cups of water to a boil. Add cardamom, cloves, bay leaf, cinnamon stick, and salt.
    • Add the rice and cook until it’s about 70% cooked (it should still have a bite to it). Drain and set aside.
  3. Cook the Chicken:
    • Heat oil or ghee in a large pot or deep pan over medium heat.
    • Add the sliced onions and cook until they are golden brown.
    • Add green chilies, if using, and cook for another minute.
    • Add the marinated chicken and cook until it’s no longer pink, about 10 minutes.
    • Add chopped tomatoes and cook until they break down and blend with the spices.
    • Stir in the biryani masala, cilantro, and mint leaves. Cook for a few more minutes.
  4. Layer the Biryani:
    • In the same pot with the chicken, spread half of the partially cooked rice over the chicken.
    • If using saffron, drizzle the saffron milk over the rice.
    • Add the remaining rice on top.
    • Cover the pot with a tight-fitting lid or seal it with dough to trap the steam.
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