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Handi Chicken Biryani

Handi Chicken Biryani is a flavorful and aromatic Indian rice dish prepared with tender chicken, fragrant basmati rice, and a blend of traditional spices, all cooked together in a clay pot or handi. The slow-cooking method enhances the flavors, making it a favorite for festive meals and special occasions.

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 45 mins Total Time: 1 hr 15 mins
Servings 1
Calories 650
Best Season Winter
Ingredients
  • 150 grams chicken (bone-in pieces preferred)
  • 2 tablespoons yogurt
  • 1 teaspoon ginger-garlic paste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1/2 cup basmati rice (soaked for 30 minutes)
  • 1 tablespoon oil or ghee
  • 1 onion (thinly sliced)
  • 1 tomato (finely chopped)
  • 1 green chili (slit lengthwise)
  • 1/2 teaspoon biryani masala
  • 1/4 teaspoon cumin seeds
  • 2 whole black peppercorns
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cloves
  • 2 green cardamoms
  • 1/4 cup fresh mint leaves (chopped)
  • 1/4 cup fresh coriander leaves (chopped)
  • 1 cup water (for cooking rice)
  • 1 tablespoon A pinch of saffron soaked in warm milk
Instructions
  1. In a bowl, mix the chicken pieces with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt.
  2. Let it marinate for at least 20 minutes.
  3. Boil water with a pinch of salt, cumin seeds, and whole spices (black pepper, bay leaf, cinnamon, cloves, and cardamom).
  4. Add soaked basmati rice and cook until 70% done. Drain and set aside.
  5. Heat oil or ghee in a handi or a deep pan.
  6. Sauté onions until golden brown. Set aside half for garnishing.
  7. Add green chili, tomatoes, and marinated chicken. Cook until the chicken is tender.
  8. Stir in biryani masala and adjust salt as needed.
  9. Spread a layer of cooked rice over the chicken masala in the handi.
  10. Sprinkle mint, coriander leaves, fried onions, and saffron milk on top.
  11. Cover the handi with a tight lid or seal it with dough to trap the steam.
  12. Cook on low heat for 20-25 minutes.
  13. Carefully mix the layers before serving. Serve hot with raita or salad.
Note
  • For authentic flavors, use a clay handi pot for cooking.
  • Adjust spices according to your taste preference.
  • Ensure to cook on low heat to retain the moisture and aroma of the dish.
Read it online: https://tastespread.com/recipe/handi-chicken-biryani/