There are many variations of Chicken Biryani, but here's a popular and flavorful recipe for Chicken Biryani
Ingredients
For Marination
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 tablespoons biryani masala powder
- Salt to taste
For Rice
- 3 cups Basmati rice, soaked for 30 minutes and drained
- 4-5 cups water
- 1 bay leaf
- 4-5 green cardamom pods
- 4-5 cloves
- 1-inch cinnamon stick
- Salt to taste
For Biryani
- 4 onions, thinly sliced
- 1/2 cup chopped tomatoes
- 1/2 cup chopped fresh coriander leaves (cilantro)
- 1/2 cup chopped fresh mint leaves
- 1/4 cup fried onions (for garnish)
- 1/4 cup ghee or vegetable oil
- Saffron strands soaked in 1/4 cup warm milk (for garnish)
Instructions
1. In a large bowl, combine the chicken pieces with yogurt,
ginger-garlic paste, red chili powder, turmeric powder, garam masala powder,
biryani masala powder, and salt. Mix well, cover, and marinate for at least 1
hour or overnight in the refrigerator for best results.
2. In a large pot, bring water to a boil. Add the soaked and
drained Basmati rice along with bay leaf, green cardamom pods, cloves, cinnamon
stick, and salt. Cook until the rice is 70-80% done. Drain the rice and set
aside.
3. In a separate pan, heat ghee or vegetable oil over medium
heat. Add the thinly sliced onions and sauté until golden brown and
caramelized. Remove half of the fried onions and set aside for garnish.
4. To the remaining onions in the pan, add the marinated
chicken along with chopped tomatoes, chopped coriander leaves, and chopped mint
leaves. Cook for 10-15 minutes until the chicken is almost cooked and the gravy
is thickened.
5. In a large heavy-bottomed pot or a deep baking dish,
layer half of the partially cooked rice followed by the cooked chicken mixture.
Repeat the layers, ending with a layer of rice on top.
6. Drizzle the saffron milk over the top layer of rice.
Sprinkle the reserved fried onions on top.
7. Cover the pot tightly with aluminum foil or a lid to seal
in the steam. Place the pot on a tawa (griddle) or on very low heat and cook
for 20-25 minutes, allowing the flavors to meld together and the rice to fully
cook.
8. Once done, remove from heat and let it rest for 10 minutes before gently fluffing the biryani with a fork. Serve hot with raita (yogurt sauce) and salad.
This aromatic and flavorful Chicken Biryani is sure to be a
hit at any gathering or family meal! Adjust the spice levels according to your
preference and enjoy the rich flavors of this classic dish.
