Chicken Biryani recipe

chicken Biryani


Chicken Biryani is a rich and flavorful rice dish made with aromatic spices, marinated chicken, and long-grain basmati rice. This classic dish is perfect for special occasions or a delicious weekend meal.

Ingredients

For the Chicken Marinade:

  • 500g chicken (bone-in, cut into pieces)

  • 1 cup yogurt

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon garam masala

  • 1 teaspoon coriander powder

  • ½ teaspoon cumin powder

  • Salt to taste

  • Juice of ½ lemon

  • 2 tablespoons chopped cilantro

  • 2 tablespoons chopped mint

For the Rice:

  • 2 cups basmati rice (soaked for 30 minutes)

  • 5 cups water

  • 1 bay leaf

  • 2 cloves

  • 2 cardamom pods

  • 1 cinnamon stick

  • 1 teaspoon salt

For the Biryani Masala:

  • 2 tablespoons oil or ghee

  • 1 large onion (thinly sliced)

  • 2 tomatoes (chopped)

  • 1 teaspoon cumin seeds

  • 1 teaspoon garam masala

  • ½ teaspoon saffron strands (soaked in 2 tablespoons warm milk)

  • ½ cup fried onions (for garnish)

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, mix the chicken with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, coriander powder, cumin powder, salt, lemon juice, cilantro, and mint.

  2. Cover and refrigerate for at least 1 hour (overnight for best results).

Step 2: Cook the Rice

  1. In a large pot, bring 5 cups of water to a boil.

  2. Add bay leaf, cloves, cardamom, cinnamon, and salt.

  3. Add the soaked basmati rice and cook until 70% done (the grains should still be firm).

  4. Drain the rice and set aside.

Step 3: Cook the Chicken Masala

  1. Heat oil or ghee in a large pan. Add cumin seeds and sliced onions, sauté until golden brown.

  2. Add chopped tomatoes and cook until soft.

  3. Add the marinated chicken and cook for 10-15 minutes until partially cooked.

Step 4: Layer the Biryani

  1. In a heavy-bottomed pot, add a layer of chicken masala.

  2. Add a layer of half-cooked rice on top.

  3. Drizzle with saffron milk and sprinkle fried onions.

  4. Repeat layers, finishing with a rice layer.

Step 5: Dum Cooking (Slow Cooking)

  1. Cover the pot with a tight lid or seal with dough.

  2. Cook on low heat for 20-25 minutes until the rice is fully cooked and infused with flavors.

  3. Let it rest for 10 minutes before serving.

Serving Suggestions

  • Serve hot with raita (yogurt sauce), salad, and pickle.

  • Garnish with fresh cilantro, mint, and lemon wedges.

Pro Tips

✔ Use long-grain basmati rice for the best texture. ✔ Marinate the chicken overnight for deeper flavor. ✔ Cook on low heat for a perfect dum biryani texture. ✔ Add rose water or kewra essence for an authentic aroma.

Enjoy your homemade, restaurant-style chicken biryani! 🍛