Chicken Biryani recipe
Experience the rich flavors of Indian cuisine with this aromatic and satisfying chicken biryani.This dish combines tender chicken marinated in yogurt and spices with fragrant basmati rice, creating a harmonious blend of textures and tastes.
Ingredients
- 4 large onions
- 3 to 4 chicken thighs
- 4 fresh tomatoes
- 4 garlic cloves
- Salt
- ½ tsp ground coriander seeds
- ½ tsp black pepper
- 1/4 tsp turmeric powder
- 7 green cardamom pods
- 1 black cardamom pod
- 5 cloves
- 1 stick of cinnamon
- ½ tsp fresh ginger
- ½ tsp cumin seeds
- 2 tbsp garam masala
- 1 tbsp lemon juice
- 150 to 200 ml plain natural yogurt
- 1 small bunch of fresh coriander
- A few fresh mint leaves
- 6 tbsp oil
For the Rice:
- 2 cups Basmati rice:
- Salt To taste
- Water: As needed for boiling
Instructions
Preparing the Rice:
- Rinse Rice: Wash the basmati rice several times until the water runs clear.
- Soak Rice: Soak the rice in cold water for 30 minutes.
- Boil Rice: In a separate pot, bring water to a boil, add salt, and then add the drained rice. Cook for 2–3 minutes until the rice is partially cooked.
- Drain Rice: Drain the rice and set aside.
Marinate the Chicken
- Place the chicken thighs in a large mixing bowl.
- Add the following ingredients: plain natural yogurt, vegetable oil, minced garlic, fresh ginger, tomatoes puréed, turmeric, garam masala, ground coriander, ground cumin seeds, cinnamon stick, crushed green and black cardamom pods, salt, and fresh lemon juice.
- Mix everything thoroughly to ensure the chicken is evenly coated with the marinade.
- Cover the bowl and refrigerate for at least 2 hours, ideally overnight for the best flavor infusion.
Prepare the Fried Onions
- Heat 6 tablespoons of oil in a large pan over medium heat.
- Add the thinly sliced onions and cook for 10–15 minutes, stirring occasionally, until they turn deep golden brown.
- Be careful not to let them burn—burnt onions will make the biryani taste bitter.
- Once ready, remove the onions using a slotted spoon and set aside in a bowl.
Cook the Marinated Chicken
- Remove the marinated chicken from the refrigerator.
- In the same pan (with the oil from the onions), add the chicken pieces.
- Pour in 3 tablespoons of water and stir gently.
- Cook over medium heat for 20 minutes, to cook the chicken.
Layer the Biryani
- Grease a large baking or cast iron dish with ghee or butter.
- Spread half of the cooked, partially boiled basmati rice evenly at the bottom.
- Layer half of the chicken mixture on top of the rice to fully cover it.
- Sprinkle with chopped fresh coriander (cilantro), mint leaves, and the fried onions.
- Add the remaining rice on top and gently flatten the surface.
Add Final Touches
- In a small bowl, mix a few strands of saffron or turmeric powder with warm milk and let it steep for 1 minute.
- Drizzle the saffron milk over the top layer of rice.
- Finish with a spoonful of melted ghee for richness.
Steam the Biryani (Dum Cooking)
- Cover the dish with a lid, leaving a very small gap to release steam.
- As soon as you see steam escaping, seal the lid completely.
- Reduce the heat to low and cook for 20 minutes.
- After cooking, turn off the heat and let the biryani rest for 10 minutes with the lid on.
Garnish and Serve
- Fluff the rice gently with a fork.
- Garnish with a bit more fresh coriander if desired.
- Serve hot with the remaining cooked chicken, natural yogurt or cucumber raita on the side.