Chicken Biryani Recipe

Chicken Biryani Recipe is a flavorful and aromatic dish that’s popular in South Asian cuisine. Here’s a full recipe to make this delicious dish at home:

Ingredients:

For the Chicken Marinade:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• Salt to taste

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamoms
• 1-inch cinnamon stick
• 1 tsp salt
• 1 tbsp oil or ghee

For the Biryani:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1/2 cup fresh cilantro (coriander leaves), chopped
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup milk
• A few strands of saffron (optional)
• 1/2 tsp biryani masala (optional)
• 1/4 cup ghee or oil
• 1/4 cup fried onions (optional, for garnish)

Instructions:

1. Marinate the Chicken:

• In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, and salt.
• Add the chicken pieces and coat them well with the marinade.
• Cover and refrigerate for at least 1 hour, or overnight for best results.

2. Prepare the Rice:

• Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water.
• In a large pot, bring 4 cups of water to a boil. Add bay leaf, cloves, cardamoms, cinnamon stick, salt, and oil or ghee.
• Add the soaked rice and cook until the rice is 70-80% cooked (parboiled). Drain the rice and set aside.

3. Cook the Chicken:

• In a large skillet or pot, heat ghee or oil over medium heat. Add the sliced onions and fry until golden brown.
• Add tomatoes and green chilies, and cook until the tomatoes soften.
• Add the marinated chicken to the pot and cook on medium heat until the chicken is cooked through and the oil starts to separate from the masala.
• Add half of the chopped cilantro and mint leaves. Mix well.

4. Layering and Dum Cooking:

• In a heavy-bottomed pot, start layering the biryani. Begin with a layer of the chicken mixture at the bottom.
• Add a layer of the parboiled rice on top of the chicken.
• Sprinkle some chopped cilantro, mint leaves, and a few fried onions (if using) over the rice layer.
• Repeat the layers until all the chicken and rice are used up, ending with a rice layer on top.
• Warm the milk and add saffron strands to it (if using). Pour this saffron milk over the top rice layer. Sprinkle some biryani masala if desired.
• Cover the pot with a tight-fitting lid. You can seal the edges with dough to ensure no steam escapes.

5. Dum Cooking:

• Place the pot on a low flame and cook for 20-25 minutes. This method of slow cooking with steam is called “dum” cooking.
• Alternatively, you can place the pot in a preheated oven at 180°C (350°F) for 20 minutes.

6. Serving:

• Once done, gently fluff the rice with a fork, mixing the layers slightly.
• Serve hot, garnished with fried onions, fresh cilantro, and mint leaves. Accompany it with raita, salad, and a boiled egg if desired.

Enjoy your delicious Chicken Biryani! Let me know if you have any questions or need further clarifications.