Biryani is the most popular Indian dish among all over the world. There are many options in biryani like chicken biryani, mutton biryani, beef biryani, veg biryani, paneer biryani, and so on. However, in this blog, we will discuss the most common and easy chicken biryani recipe.
Chicken Biryani is a flavorful and aromatic Indian dish that combines tender chicken pieces with fragrant basmati rice and a blend of spices. Here’s a basic recipe for making Chicken Biryani:
Ingredients:
For Marinating the Chicken:
- 500 grams of chicken meat, cut into medium pieces
- 1 cup of fresh yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Juice of half a lemon
Things are needed for the Rice:
- 2 cups basmati rice
- Water for cooking the rice
- 4-5 cups water for soaking the rice
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 bay leaf
- Salt to taste
For Assembling the Biryani:
- 2 onions, thinly sliced
- 2-3 green chilies, slit
- 1/4 cup freshly chopped coriander leaves
- 1/4 cup freshly chopped mint leaves
- A little amount of saffron soaked in 2 tablespoons of warm milk
- Ghee (clarified butter) or cooking oil
- rose water (optional)
- kewra water (optional)
For Layering and Dum Cooking:
- Marinated chicken
- Cooked rice
- Saffron milk (if using)
- Fried onions
- Chopped mint and coriander leaves
- Ghee (clarified butter) or cooking oil
Instructions:
Marinating the Chicken:
In a large mixing bowl, combine all the marinade ingredients and add the chicken pieces. Mix the chicken evenly to coat with the masalas. Cover and refrigerate for at least 1-2 hours, or overnight for best results.
Cooking the Rice:
- Wash the basmati rice in several changes of water until the water runs clear. In water, soak the rice for about 30 minutes.
- Bring water to a boil in a large pot and add the soaked and drained rice, along with the whole spices (cardamom, cloves, cinnamon, bay leaf), and salt.
- Cook the rice until it’s about 70-80% cooked, and the grains are firm but not fully tender. Drain the rice and keep it aside.
Frying Onions:
- In a separate pan, heat ghee or cooking oil and add the thinly sliced onions.
- Fry the onions on medium heat and wait until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel to drain excess oil.
Assembling the Biryani:
- In a heavy-bottomed pan or a biryani pot, add a layer of marinated chicken at the bottom.
- On top of the chicken, add a layer of cooked rice.
- Sprinkle saffron milk, fried onions, chopped mint, and coriander leaves over the rice.
- Repeat the layers until you’ve used all the chicken and rice, ending with a layer of rice on top.
- Drizzle some ghee or oil and add a few drops of rose and kewra water (if using).
- Cover the pot with a tight-fitting lid or seal the edges with dough to trap steam.
Dum Cooking:
- Place the biryani pot on a very low flame (you can also use a tava/griddle under the pot to distribute heat evenly) and let it cook for 25-30 minutes. Alternatively, you can bake it in a preheated oven at 350°F (180°C) for the same duration.
- After cooking, allow the biryani to rest for 10-15 minutes before opening the lid.
- Gently fluff the biryani with a fork, mixing the chicken and rice layers together.
Sum up:
Your delicious Chicken Biryani is ready to be served. Garnish with additional mint and coriander leaves, and enjoy it with raita or a side salad. Also, you can enjoy it with a side dish.
