Chicken Biryani

 

  Chicken Biryani Recipe

Ingredients

For the Chicken Marinade:

1 kg chicken (bone-in, cut into medium pieces)

1 cup plain yogurt

2 tbsp ginger-garlic paste

1 tsp red chili powder

½ tsp turmeric powder

1 tsp garam masala

Salt to taste

Juice of ½ lemon

For the Rice:

2 cups basmati rice

4 cups water

2–3 cloves

2 green cardamoms

1 bay leaf

1-inch cinnamon stick

Salt to taste

For Biryani Assembly:

2 large onions (thinly sliced)

½ cup chopped mint leaves

½ cup chopped coriander leaves

2–3 green chilies (slit)

4 tbsp ghee or oil

A few strands of saffron soaked in ¼ cup warm milk

Fried onions (optional garnish)

Instructions

Step 1: Marinate the Chicken

In a large bowl, mix chicken with yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, salt, and lemon juice.

Cover and refrigerate for at least 1 hour (overnight for best flavor).

Step 2: Cook the Rice

Rinse basmati rice thoroughly and soak for 30 minutes.

Boil water with whole spices and salt.

Add rice and cook until 70–80% done (the grains should still be firm).

Drain and set aside.

Step 3: Cook the Chicken

In a heavy-bottomed pot or biryani handi, heat ghee/oil.

Add sliced onions and fry until golden brown. Remove half for garnish.

Add marinated chicken to the pot. Cook for 8–10 minutes until chicken is partially cooked and sauce thickens.

Sprinkle mint, coriander, and green chilies over the chicken.

Step 4: Layer the Biryani

Spread the semi-cooked rice evenly over the chicken.

Pour saffron milk over the rice.

Add reserved fried onions on top.

Cover tightly with a lid or foil to seal the pot.

Step 5: Dum Cooking (Steaming)

Place the pot on low heat for 25–30 minutes (or use a tawa/griddle underneath to prevent burning).

Turn off the heat and let it rest for 10 minutes before opening. See more...