Description
Chicken Biryani
Ingredients
For the Chicken Marinade:
1 lb chicken (bone-in or boneless), cut into pieces
1 cup plain yogurt
2 tsp ginger-garlic paste
1 tsp turmeric powder
2 tsp red chili powder (adjust for spice)
1 tsp garam masala
1/2 tsp cumin powder
1/2 tsp salt
Juice of half a lemon
For the Rice:
2 cups basmati rice, rinsed and soaked for 30 minutes
4 cups water
2 bay leaves
4 whole cloves
2 green cardamom pods
1 cinnamon stick
1 tsp salt
For the Biryani Layers:
2 large onions, thinly sliced
3 tbsp ghee or oil
A pinch of saffron threads soaked in 2 tbsp warm milk
1/4 cup raisins (optional)
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
Directions
Marinate the Chicken:
In a large bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin powder, salt, and lemon juice. Add the chicken pieces, coat well, cover, and marinate for at least 1 hour (or overnight).
Cook the Rice:
In a large pot, bring water, bay leaves, cloves, cardamom pods, cinnamon stick, and salt to a boil. Add the soaked rice and cook until it is 70% cooked. Drain and set aside.
Fry the Onions:
In a skillet, heat ghee or oil over medium heat. Fry the sliced onions until golden and crispy. Remove and drain on paper towels.
Cook the Chicken:
In the same skillet, cook the marinated chicken on medium heat for 10–12 minutes until the chicken is nearly cooked through.
Assemble the Biryani:
In a heavy-bottomed pot or Dutch oven, layer as follows:
A layer of half the chicken
A layer of half the rice
Sprinkle with fried onions, cilantro, mint, raisins, and saffron milk.
Repeat the layers.
Steam the Biryani (Dum):
Cover the pot with a tight-fitting lid and cook on low heat for 20–25 minutes. This allows the flavors to meld.
Serve:
Fluff the biryani gently before serving. Garnish with additional cilantro, mint, and sliced red onions. Enjoy with raita or a fresh cucumber salad!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4–6
Calories: 450 kcal per serving
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