Chicken Biryani Recipe

Dalchinii.ch
Chicken Biryani Recipe
0 comments

About Chicken Biryani

Chicken Biryani is a world-famous South Asian dish that originated in India. It is made by layering fragrant basmati rice with marinated chicken, aromatic spices, and herbs, then slow-cooked to perfection. Biryani is often prepared for special occasions and is known for its rich taste, irresistible aroma, and beautiful golden color from saffron or turmeric.

Ingredients (for 4 servings)

For Chicken Marinade:

  • 500 g chicken (with bone preferred, cut into medium pieces)

  • ½ cup yogurt

  • 2 tbsp ginger-garlic paste

  • 1 tsp red chili powder

  • ½ tsp turmeric powder

  • 1 tsp garam masala powder

  • Salt to taste

  • Juice of ½ lemon

For Rice:

  • 2 cups basmati rice (soaked 30 mins)

  • 6 cups water

  • 3–4 cloves

  • 3–4 green cardamoms

  • 1 bay leaf

  • 1 small cinnamon stick

  • 1 tsp salt

For Cooking:

  • 2 large onions (thinly sliced)

  • 2 tbsp ghee (clarified butter)

  • 2 tbsp cooking oil

  • A handful of fresh coriander leaves (chopped)

  • A handful of mint leaves (chopped)

  • Few strands of saffron soaked in 2 tbsp warm milk (or ½ tsp turmeric in warm milk as substitute)

Step-by-Step Cooking Process

Step 1: Marinate Chicken

  1. Wash and pat dry chicken pieces.

  2. Mix yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, and salt.

  3. Coat chicken well, cover, and let it marinate for at least 1 hour (overnight gives best flavor).

Step 2: Prepare Rice

  1. Boil 6 cups water with salt and whole spices (cloves, cardamom, bay leaf, cinnamon).

  2. Add soaked rice and cook until 70% cooked (grains should still be slightly firm).

  3. Drain and keep aside.

Step 3: Fry Onions

  1. Heat oil and ghee in a deep pan.

  2. Fry sliced onions until golden brown and crisp. Remove half for garnishing.

Step 4: Cook Chicken

  1. In the same pan, add marinated chicken to remaining onions.

  2. Cook on medium heat until chicken is 80% cooked (gravy should be semi-thick).

Step 5: Layering

  1. In a heavy-bottom pot, spread half the cooked chicken with gravy.

  2. Add half the rice over it, sprinkle coriander, mint, and fried onions.

  3. Repeat with remaining chicken and rice.

  4. Drizzle saffron milk over the top.

  5. Seal pot with a tight lid (or dough around the rim for traditional dum).

Step 6: Dum Cooking (Slow Steaming)

  1. Place the pot on low flame for 20–25 minutes.
    (You can place a flat tawa/pan under the biryani pot to prevent burning.)

  2. Let it rest for 10 minutes before opening the lid.

Serving Suggestions

  • To serve Chicken Biryani, scoop out individual portions into plates or bowls. Garnish with some mint sprigs or coriander leaves, if you prefer.

    Onion Salad, pickled onions, Onion Raita, papad or any vegetable salad are great accompaniments. You can also eat it as is. Enjoy!

star

Leave a comment

All comments are moderated before being published