chicken biryani recipe
Chicken Biryani is a beloved dish that combines tender marinated chicken, aromatic spices, and fluffy basmati rice. Perfect for any occasion, this dish brings the comfort of homemade flavors to your table.
Equipment
- Large Pot
- Thick-Bottomed Pot
- Lid or Aluminum Foil
Ingredients
- 500 g Chicken Thighs Bone-in, skin off
- 1 cup Plain Yogurt
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Red Chili Powder
- ½ teaspoon Turmeric
- 1 teaspoon Garam Masala
- to taste Salt
- ½ lemon Lemon Juice
- 2 cups Basmati Rice Rinsed and soaked for 30 minutes
- 4 cups Water
- 2–3 pieces Cloves
- 1 stick Cinnamon Stick
- 1 leaf Bay Leaf
- 2 medium Onions Thinly sliced
- 2 tablespoons Oil or Ghee
- 1 teaspoon Cumin Seeds
- 1 medium Tomato Finely chopped
- a handful Fresh Mint
- a handful Fresh Cilantro
- a pinch Saffron Threads Soaked in ¼ cup warm milk
Instructions
- In a bowl, combine yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, salt, and lemon juice. Coat the chicken pieces thoroughly and refrigerate for at least 1 hour, ideally overnight.
- In a large pot, bring water to a boil and add cloves, cinnamon stick, bay leaf, and salt. Add the soaked rice and cook for 6–7 minutes until 70% cooked. Drain and set aside.
- Heat oil or ghee in a thick-bottomed pot. Add cumin seeds, and once they sizzle, toss in the sliced onions. Cook until golden brown, then remove half of the onions for layering later.
- To the remaining onions, add chopped tomato and sauté until soft. Add the marinated chicken and cook for 8–10 minutes, sealing in the flavors.
- Spread half of the parboiled rice over the chicken, then sprinkle with half of the reserved fried onions, mint, and cilantro. Repeat with the remaining rice and toppings. Drizzle saffron milk over the top.
- Cover tightly with foil or a lid and cook on low heat for 20–25 minutes. Let it rest for 10 minutes before serving to allow the flavors to settle.
Notes
Feel free to try different variations such as Hyderabadi or South Indian biryani, or even opt for boneless chicken if you prefer. The biryani can be made in advance and tastes even better the next day.