Chicken Biryani
is a delicious and flavorful Indian rice dish that combines succulent chicken with fragrant basmati rice and a blend of aromatic spices. There are many variations of Chicken Biryani across different regions, but I'll provide you with a classic recipe that you can try at home:
Ingredients:
- 500g chicken, cut into pieces (bone-in or boneless)
- 1 cup plain yogurt (curd)
- 2 tablespoons biryani masala (store-bought or homemade)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- 1 tablespoon lemon juice
- Salt to taste
For the Biryani Rice:
- 2 cups basmati rice
- Water for soaking rice
- 1 bay leaf
- 4-5 cloves
- 4-5 green cardamom pods
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- Salt to taste
- 2 large onions, thinly sliced
- 1/2 cup fresh coriander leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- Saffron strands soaked in 2 tablespoons of warm milk (optional, for color and aroma)
- Ghee (clarified butter) or vegetable oil
- Fried onions (optional, for garnish)
Instructions:
1. Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes before cooking.
2. In a large bowl, mix all the ingredients listed under "Chicken Marinade." Coat the chicken pieces well with the marinade and let it sit for at least 30 minutes (preferably longer for better flavor) in the refrigerator.
3. In a large pot, bring water to a boil. Add the soaked and drained rice, along with bay leaf, cloves, cardamom pods, cinnamon stick, cumin seeds, and salt. Cook the rice until it is 70-80% cooked. The rice should have a bite to it and not be fully cooked. Drain the water and set the parboiled rice aside.
4. In a separate heavy-bottomed pot or biryani pot, heat ghee or vegetable oil over medium heat. Add the thinly sliced onions and cook until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.
5. In the same pot with the remaining fried onions, add a layer of marinated chicken pieces. Sprinkle half of the chopped mint and coriander leaves over the chicken.
6. Next, add a layer of the parboiled rice on top of the chicken. Sprinkle the remaining mint and coriander leaves on the rice. Optionally, you can drizzle the saffron-infused milk over the rice for a beautiful color and aroma.
7. Cover the pot with a tight-fitting lid or seal the edges with dough to trap the steam. Cook the biryani on low heat for about 20-25 minutes, allowing the flavors to meld and the chicken to cook thoroughly.
8. Once done, gently fluff the rice and mix the layers before serving. Garnish with the reserved fried onions.
Serve hot Chicken Biryani with raita (yogurt dip) and enjoy this flavorful and aromatic dish with your family and friends!
