Chicken Biryani Recipe

Chicken Biryani Recipe. Chicken Biryani is a popular and flavorful Indian dish made with marinated chicken and fragrant, spiced rice. Here is a fundamental recipe for Chicken Biryani:

Heading 1.Ingredients

1.      For Marinating Chicken:

Ø  500 grams of chicken, cut into pieces

Ø  1 cup yogurt

Ø  1 tablespoon ginger-garlic paste

Ø  1 teaspoon red chili powder

Ø  1/2 teaspoon turmeric powder

Ø  1 teaspoon garam masala

Ø  Salt to taste

2.    For Rice:

Ø  2 cups basmati rice

Ø  Water for soaking the rice

Ø  4-5 cups of water for cooking rice

Ø  2-3 green cardamom pods

Ø  2-3 cloves

Ø  1-inch cinnamon stick

Ø  Salt to tast

3.    For Biryani Gravy:

 Ø  2 onions, thinly sliced

Ø  2 tomatoes, chopped

Ø  2-3 green chilies, slit

Ø  1/2 cup chopped coriander leaves

Ø  1/2 cup chopped mint leaves

Ø  2 tablespoons cooking oil

Ø  1 tablespoon ghee (clarified butter)

Ø  1/2 teaspoon cumin seeds   

4.    Whole Spices:

Ø  1 bay leaf

Ø  2-3 green cardamom pods

Ø  2-3 cloves

Ø  1-inch cinnamon stick

5.    Biryani Spice Mix:

Ø  1/2 teaspoon red chili powder

Ø  1/2 teaspoon garam masala

Ø  1/4 teaspoon turmeric powder

Ø  1/2 teaspoon coriander powder

Heading 2. Instructions

6.      Marinate the Chicken:

 ·         In an enormous bowl, consolidate every one of the fixings recorded under "For Marinating Chicken" and blend well. Let it marinate for at least 30 minutes, or you can refrigerate it for a few hours for better flavor.

7.    Prepare the Rice:

 ·         Wash and soak the basmati rice in water for about 30 minutes. Drain.

·         In a gigantic pot, heat 4-5 cups of water with the eventual result of bubbling.

·         Add the rice, green cardamom, cloves, cinnamon stick, and salt.

·         Cook the rice until it's 70-80% cooked (parboiled). Drain and set aside.

8.    Make the Biryani Gravy:

·         In a large, heavy-bottomed pan, heat the oil and ghee over medium heat.

·         Add the whole spices (bay leaf, green cardamom, cloves, and cinnamon stick).

·         Add the cut onions and sauté until they become splendid brown.

·         Add the ginger-garlic paste and sauté for a few minutes until the raw smell disappears.

·         Add the chopped tomatoes, green chilies, and the spices mentioned under "Biryani Spice Mix." Cook until the tomatoes are soft and the oil starts to separate.

9.    Layer the Biryani:

·         Add the marinated chicken pieces to the gravy and cook until the chicken is partially cooked.

·         Layer the partially cooked rice on top of the chicken and gravy.

·         Sprinkle hacked coriander and mint leaves on top.

·         Cover the pot with a tight-fitting lid or use dough to seal the edges to trap the steam.

10.                       Dum Cooking:

 

·         Cook on low heat for about 20-25 minutes (this is called "dum" cooking), allowing the flavors to meld and the chicken to cook completely.

11.                       Serve:

 

·         Gently fluff the Biryani with a fork before serving to ensure the rice and chicken are evenly mixed.

·         Serve hot with raita or a side salad.

·         Enjoy your delicious homemade Chicken Biryani!