Chicken biryani is a beloved dish originating from South Asia, known for its layers of fragrant rice, tender chicken, and aromatic spices. This hearty and flavorful recipe is perfect for special occasions or when you’re craving a comforting meal. While traditional biryani can be labor-intensive, this simplified version delivers authentic taste without the fuss.
Ingredients
For the chicken marinade:
- 1 lb (500g) chicken, bone-in or boneless, cut into pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp salt
For the rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 4 cups water
- 2–3 whole cloves
- 2–3 cardamom pods
- 1 small cinnamon stick
- 1 bay leaf
- 1/2 tsp salt
For the biryani:
- 2 tbsp oil or ghee
- 1 large onion, thinly sliced
- 1 large tomato, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder (optional)
- Saffron threads soaked in 2 tbsp warm milk (optional)
Equipment
- Large pot or deep skillet with a lid
- Mixing bowls
- Slotted spoon
Instructions
- Marinate the chicken:
In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes, or overnight for best results. - Cook the rice:
In a large pot, bring water to a boil with cloves, cardamom, cinnamon, bay leaf, and salt. Add the soaked basmati rice and cook until 70% done (parboiled). Drain the rice and set aside. - Cook the chicken:
Heat oil or ghee in a deep skillet or pot over medium heat. Add the cumin seeds and let them sizzle. Add the sliced onions and cook until golden brown. Stir in the tomatoes and cook until softened. - Layer the biryani:
Add the marinated chicken to the skillet and cook until the chicken is partially cooked, about 8–10 minutes. Layer the parboiled rice over the chicken mixture. Sprinkle with chopped cilantro, mint, and saffron milk if using. - Steam the biryani:
Cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 20–25 minutes, allowing the flavors to meld and the rice to fully cook. - Serve:
Gently fluff the rice with a fork before serving. Serve hot with raita, a simple cucumber yogurt sauce, or a fresh salad.
Tips
- Perfect rice: Avoid overcooking the rice during the parboiling stage to maintain its texture.
- Customizable spices: Adjust the spice level to your preference by adding or reducing chili powder.
- Add depth: Include fried cashews or raisins for added richness and flavor.
Chicken biryani is a show-stopping dish that’s bursting with flavors and aromas. Whether for a festive occasion or a satisfying family meal, this recipe is sure to impress. Try it today and enjoy the irresistible taste of this beloved classic!
Chicken Biryani Recipe
Savor the authentic flavors of chicken biryani with this aromatic recipe. Made with tender chicken, fragrant basmati rice, and a blend of spices, it's a one-pot meal perfect for any occasion.
Equipment
- Large pot or deep skillet with a lid
- Mixing bowls
- Slotted spoon
Ingredients
- For the chicken marinade:
- 1 lb 500g chicken, bone-in or boneless, cut into pieces
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp salt
- For the rice:
- 2 cups basmati rice rinsed and soaked for 30 minutes
- 4 cups water
- 2 –3 whole cloves
- 2 –3 cardamom pods
- 1 small cinnamon stick
- 1 bay leaf
- 1/2 tsp salt
- For the biryani:
- 2 tbsp oil or ghee
- 1 large onion thinly sliced
- 1 large tomato chopped
- 1/2 cup fresh cilantro chopped
- 1/2 cup fresh mint leaves chopped
- 1/2 tsp cumin seeds
- 1/2 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder optional
- Saffron threads soaked in 2 tbsp warm milk optional
Instructions
- Marinate the chicken:
- In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes, or overnight for best results.
- Cook the rice:
- In a large pot, bring water to a boil with cloves, cardamom, cinnamon, bay leaf, and salt. Add the soaked basmati rice and cook until 70% done (parboiled). Drain the rice and set aside.
- Cook the chicken:
- Heat oil or ghee in a deep skillet or pot over medium heat. Add the cumin seeds and let them sizzle. Add the sliced onions and cook until golden brown. Stir in the tomatoes and cook until softened.
- Layer the biryani:
- Add the marinated chicken to the skillet and cook until the chicken is partially cooked, about 8–10 minutes. Layer the parboiled rice over the chicken mixture. Sprinkle with chopped cilantro, mint, and saffron milk if using.
- Steam the biryani:
- Cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 20–25 minutes, allowing the flavors to meld and the rice to fully cook.
- Serve:
- Gently fluff the rice with a fork before serving. Serve hot with raita, a simple cucumber yogurt sauce, or a fresh salad.
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