Chicken Biriyani

Chicken Biryani is a fragrant rice dish layered with marinated chicken, basmati rice, and whole spices, slow-cooked for a deliciously spiced and tender one-pot meal.

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Ready in:

1.5 hrs - 2 hrs

Ingredients:

25

Ingredients

For Chicken Marinade:

  • Chicken (bone-in, curry cut): 500 g
  • Yogurt: 1/2 cup
  • Ginger-garlic paste: 1 tbsp
  • Red chili powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Garam masala: 1 tsp
  • Salt: to taste
  • Lemon juice: 1 tbsp
  • Fried onions: 1/2 cup

For Rice:

  • Basmati rice: 2 cups
  • Water: 6–8 cups (for boiling rice)
  • Bay leaf: 1
  • Green cardamoms: 3
  • Cloves: 4
  • Cinnamon stick: 1
  • Salt: to taste

For Assembling:

  • Ghee or oil: 3 tbsp
  • Fried onions: 1/2 cup (for layering)
  • Fresh coriander leaves (chopped): 2 tbsp
  • Mint leaves (chopped): 2 tbsp
  • Kewra water or rose water: 1 tsp (optional)
  • Saffron: few strands soaked in 2 tbsp warm milk

Making process

Step 1: Marinate the Chicken:

  1. In a bowl, combine chicken, yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, salt, lemon juice, and fried onions.
  2. Mix well and let it marinate for at least 1 hour (preferably overnight).

Step 2: Cook the Rice:

  1. Wash and soak basmati rice for 30 minutes.
  2. Boil water with whole spices and salt. Add rice and cook until 70–80% done. Drain and set aside.

Step 3: Cook the Chicken:

  1. In a large heavy-bottomed pot, heat ghee/oil and add marinated chicken.
  2. Cook for 8–10 minutes until chicken is partially cooked and masala is thickened.

Step 4: Layer the Biryani:

  1. Layer half the cooked rice over the chicken. Sprinkle some fried onions, mint, coriander, saffron milk, and kewra water.
  2. Repeat with remaining rice and toppings.

Step 5: Dum Cooking:

  1. Cover the pot with a tight-fitting lid or seal with dough. Cook on low flame for 20–25 minutes.
  2. Rest for 10 minutes before opening the lid.

Step 6: Serve:

  1. Gently fluff up the biryani. Serve hot with raita, salad, or boiled egg.

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