Chicken Biriyani Recipe

3 Comments / Recipe / By Rakesh Kumar Sahoo

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Chicken Biryani Recipe

Chicken biriyani is one of my favourite recipes. I used to make chicken biriyani at home during the off days when I was with family or friends. It’s a dish that is not meant to be eaten alone. Also it is not suitable to make biriyani such a huge and lengthy process for a single person. It is better with others.

Let’s look into the whole process of this delicious mouth watering flavourful dish.

Ingredients

For the Chicken Marinade:

500g chicken pieces (bone-in),

1 cup yogurt,

2 tbsp ginger-garlic paste,

1 tsp turmeric powder,

1 tsp red chili powder,

1 tsp garam masala,

Salt to taste,

Juice of 1 lemon,

For the Rice:

2 cups of basmati rice,

4 cups water,

2 bay leaves,

4 cloves,

2 green cardamom pods,

1 cinnamon stick,

Salt to taste,

For the Biryani:

2 large onions, thinly sliced,

2 tomatoes, chopped,

1/2 cup chopped mint leaves,

1/2 cup chopped coriander leaves,

1/2 cup fried onions (optional, for garnish),

1/4 cup warm milk,

A pinch of saffron strands,

2 tbsp ghee,

3 tbsp vegetable oil,

1 tsp cumin seeds,

2 green chilies, slit,

1 cup of water or chicken stock,

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Also Read: Stir-Fried Mushroom Recipe: A Quick and Easy Delight

Instructions

Marinate the Chicken:

• In a large bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt.
• Add the chicken pieces, mix well to coat, and marinate for at least 1 hour (overnight for best results).

Prepare the Rice:

• Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes.
• In a large pot, bring 4 cups of water to a boil. Add bay leaves, cloves, cardamom, cinnamon, and salt.
• Add the soaked rice and cook until 70% done (the rice should be slightly undercooked). Drain and set aside.

Cook the Chicken:

• Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
• Add the sliced onions and fry until golden brown.
• Add the marinated chicken and cook until the chicken is browned and cooked through.
• Add chopped tomatoes, green chilies, mint, and coriander leaves. Cook until the tomatoes soften.

Layer the Biryani:

• In a heavy-bottomed pot, add a layer of cooked chicken at the bottom.
• Add a layer of half-cooked rice over the chicken.
• Sprinkle some fried onions and saffron milk over the rice.
• Repeat with another layer of chicken and rice, finishing with a layer of rice.
• Drizzle ghee over the top and sprinkle remaining fried onions and saffron milk.

Dum Cooking (Steam Cooking):

• Cover the pot with a tight-fitting lid. If the lid is not tight enough, seal the edges with dough.
• Cook on low heat for 20-25 minutes, allowing the flavors to meld together.
• Remove from heat and let it rest for 10 minutes.

Also Read: Authentic Indian Style Crab Curry Recipe: A Delectable Delight from the Sea

Serve:

• Gently fluff the biryani with a fork, being careful not to break the rice grains.
• Serve hot with raita, salad, or any side dish of your choice.

So have you ever tried my favourite dish?? If not then jump into the kitchen and grab the items and you will reach the satisfaction of your taste buds. If yes then why don’t do it again?

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