Tender marinated chicken, aromatic basmati rice, and robust spices come together in this Indian-style chicken biryani, which is fragrant, flavorful, and layered with love. Perfectly slow-cooked, every bite is full of warmth, tradition, and rich flavor. This biryani will be a hit whether you’re preparing it for a weekend feast or a festive gathering.
Ingredients for Chicken Biriyani:
500g of sliced, bone-in or boneless chicken
One cup of plain yogurt
One tablespoon of ginger-garlic paste
One teaspoon of red chili powder
Half a teaspoon of powdered turmeric
One teaspoon of garam masala
Add salt to taste.
A half-lemon’s juice
A handful of chopped mint leaves
A handful of chopped coriander leaves
Two cups of basmati rice, soaked for half an hour
Four cups of water
Two to three pods of green cardamom
One bay leaf
Three to four cloves
Two thinly sliced onions
Two tablespoons of oil or ghee
One teaspoon of cumin seeds
One tiny cinnamon stick
A couple of saffron strands soaked in two tablespoons of warm milk
Additional coriander and mint leaves (for garnishing and layering)
Step by Step Process For Chicken Biriyani:
Step-1:Marinate the Chicken
Gently combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, chopped mint, coriander leaves, and salt. Mix everything thoroughly until the chicken is well-coated, then cover and marinate for at least 1 hour—preferably overnight—for rich, deep flavor and tenderness.
Step-2:Prepare and Parboil the Rice
To aid in the softening and elongation of the grains during cooking, soak the basmati rice in water for around half an hour. To add subtle flavor and aroma to the rice, add whole spices, such as green cardamom pods, a bay leaf, and a few cloves, to a large pot of boiling water. Season with a generous pinch of salt. Add the soaked rice to the boiling water and cook until the rice is about 70 to 80% done; the grains should be just beginning to cook but not quite done. Gently drain the rice and leave it to cool so that it can be layered later.
Step-3:Fry Onions and Temper Spices
In a deep pan with a heavy bottom, heat oil or ghee over medium heat. Add the cumin seeds and a small cinnamon stick once it’s hot, letting them sizzle and release their aroma. Add the thinly sliced onions and cook them slowly, stirring frequently, until they are caramelized and golden brown. When finished, take out and reserve half of the fried onions, which will be used to decorate or layer the biryani later.
Step-4: Cook the Chicken
Add the marinated chicken and all of the marinade leftovers to the same pan. Cook on medium heat, stirring occasionally, until the masala starts to thicken and stick to the pieces and the chicken is almost cooked through, about 10 minutes. The oil should begin to slightly separate from the masala, and the mixture should be fragrant and rich.
Step-5: Layer the Biryani
Start layering the biryani after lowering the heat to low. Evenly cover the chicken with half of the partially cooked rice. Add half of the fried onions you set aside, chopped mint and coriander leaves, and then a splash of warm milk with saffron. Repeat the toppings with the remaining saffron milk, fresh herbs, and more fried onions after adding the remaining rice on top of this layer. Lastly, add a little ghee on top to improve the dish’s richness and aroma.
Step-6: Dum (Steam) Cook the Biryani
Cover the pot tightly with a lid to trap the steam, or seal the edges with dough or aluminum foil for a more traditional dum-style cooking. For 15 to 20 minutes, cook the biryani on low heat so that the flavors can combine and the rice can finish cooking with a little steam. After finishing, switch off the heat and leave the biryani covered for ten more minutes before opening the lid. This will help the biryani settle and intensify its aroma.
Step-7: Serve
Once the biryani has rested, gently fluff it with a fork to separate the rice grains without breaking them or disturbing the layers too much. Serve hot, paired with cooling raita, spicy shorba, or a simple salad for a complete and satisfying meal.
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