Chicken Biryani Recipe: A Flavorsome Delight
Chicken Biryani is a royal dish that never fails to delight the taste buds with its perfect blend of aromatic spices, tender chicken, and fluffy basmati rice. Originating from the Mughal kitchens, this one-pot meal has become a global favorite, especially in South Asia and the Middle East. Whether you're hosting a special dinner or simply craving a satisfying meal, this Chicken Biryani recipe is your go-to for a flavorful and hearty experience.
Equipment
- Large pot
- Biryani pot or heavy-bottomed pan
- Sharp knife
- Mixing bowls
- Sieve
- Wooden spoon
- Aluminum Foil
- Measuring Cups and Spoons
Ingredients
- 500 g chicken thighs or drumsticks
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 2 tablespoons lemon juice
- Salt to taste
- 2 cups basmati rice
- 4 cups water
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 teaspoon salt
- 2 large onions thinly sliced
- 2 large tomatoes chopped
- 1/2 cup chopped fresh coriander leaves
- 1/2 cup chopped fresh mint leaves
- 2 tablespoons ghee or butter
- 1/4 cup warm milk
- A pinch of saffron threads optional
- Fried onions for garnishing
Instructions
- Marinate the Chicken:In a large bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Add the chicken pieces and coat them well with the marinade. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
- 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 bay leaves, cardamom pods, cloves, cinnamon stick, and salt. Add the rice and cook until it’s 70% done (about 6-7 minutes). Drain the rice and set aside.
- Fry the Onions:In a heavy-bottomed biryani pot or deep pan, heat the ghee or butter over medium heat. Add the sliced onions and fry them until they turn golden brown and crispy. Remove and set aside some of the fried onions for garnishing.
- Cook the Chicken:In the same pot, add the marinated chicken and cook on medium heat for 10-15 minutes, stirring occasionally. The chicken should be almost cooked, and the masala should thicken.
- Layer the Biryani:Lower the heat. Over the chicken, layer half of the partially cooked rice. Sprinkle with some fried onions, chopped coriander, and mint leaves. Repeat with the remaining rice and herbs. Warm the milk and dissolve saffron in it. Drizzle this saffron milk over the top layer of rice.
- Dum Cooking (Sealing the Pot):Cover the pot with aluminum foil to seal it completely. Place a tight-fitting lid on top. Cook on low heat for 30-35 minutes, allowing the flavors to blend and the rice to cook completely.
- Serve:Once the Biryani is done, gently fluff up the rice using a fork. Garnish with the reserved fried onions, and serve hot with raita or a side salad.
Notes
For an extra burst of flavor, you can add a few drops of rose water or kewra water while layering the Biryani. You can also add hard-boiled eggs as a garnish for an additional protein boost.