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Chicken Biryani

Chicken Biryani

Chicken Biryani is a flavorful and aromatic rice dish layered with marinated chicken, spices, and saffron-infused rice. Known for its rich taste, this dish is best enjoyed with a side of yogurt or raita.

Cooking Method ,
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr
Servings 1
Calories 500–600
Best Season All Year
Ingredients
    For Marinating the Chicken
  • 100 grams Chicken (boneless, cut into cubes)
  • 2 tablespoons Yogurt (curd)
  • 1 teaspoon Ginger-garlic paste
  • 1/2 teaspoon Red chili powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Garam masala
  • Salt to taste
  • 1/2 teaspoon Lemon juice
    • For Biryani
  • 1/2 Basmati rice (soaked for 20 minutes)
  • 1 Onion (thinly sliced)
  • 2 Green cardamom
  • 2 Cloves
  • 1 Cinnamon stick
  • 1 Bay leaf
  • Fresh coriander and mint leaves (chopped) a few sprigs
  • Saffron (soaked in 1 tablespoon warm milk) a pinch (optional)
  • 1 tablespoon Ghee or oil
  • Salt to taste
  • Water as required for cooking rice
Instructions
    Marinate the Chicken
  1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, salt, and lemon juice.
  2. Add the chicken pieces, coat them well, and marinate for at least 15-20 minutes.
    3. Cook the Rice
  3. Boil water in a pot, add a pinch of salt, and add soaked rice.
  4. Cook rice until 70% done (grains should still be firm). Drain and set aside.
    5. Prepare the Chicken
  5. In a pan, heat ghee or oil on medium heat.
  6. Add cardamom, cloves, cinnamon, and bay leaf, and sauté until fragrant.
  7. Add sliced onions and cook until golden brown.
  8. Add marinated chicken and cook until it’s halfway done (about 5-7 minutes).
    9. Layer the Biryani
  9. In a small pot or the same pan, spread half of the partially cooked rice.
  10. Layer the chicken mixture on top, and then spread the remaining rice.
  11. Sprinkle chopped coriander, mint leaves, and saffron milk over the top layer.
    12. Dum Cooking (Steam)
  12. Cover the pot tightly (seal with dough if needed) and cook on low heat for 10-12 minutes to allow flavors to meld.
  13. Remove from heat and let it sit for 5 minutes.
    14. Garnish and Serve
  14. Gently fluff the biryani with a fork and serve hot with raita or yogurt on the side.
    15. Serving Suggestion
  15. Serve Chicken Biryani with a side of yogurt or cucumber raita for added freshness.
Note
  • Adjust chili powder based on spice preference.
  • Use ghee for authentic taste, but oil works for a lighter version.
  • Saffron adds aroma and color but can be substituted with a pinch of turmeric in warm milk.
  • Fluff rice gently to keep grains separate when serving.
Read it online: https://tastespread.com/recipe/chicken-biryani/