Making an outstanding biryani involves a combination of well-seasoned meat, fragrant rice, and perfectly balanced spices. Here’s a classic and delicious recipe for chicken biryani that will impress anyone who tries it:
Ingredients
For the Chicken Marinade:
- 1 lb (450g) chicken pieces (bone-in, skinless)
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste.
For the Rice:
- 2 cups basmati rice
- 4 cups water
- 2-3 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 4-5 cloves
- Salt to taste
For the Biryani:
3 tablespoons vegetable oil or ghee1 large onion, thinly sliced2-3 green chilies, slit lengthwise1 teaspoon cumin seeds1 teaspoon coriander powder1 teaspoon biryani masala (store-bought or homemade)2 tomatoes, chopped A few saffron strands (soaked in 2 tablespoons warm milk)1/4 cup chopped fresh cilantro (coriander leaves)1/4 cup chopped fresh mint leaves1/2 cup water Fried onions (optional, for garnish)
For Garnish (optional):
- Additional chopped cilantro and mint leaves
- Lemon wedges
Instructions
- Marinate the Chicken:
- In a large bowl, combine the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well, cover, and refrigerate for at least 1 hour, preferably overnight.
- Prepare the Rice:
- Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain.
- In a large pot, bring 4 cups of water to a boil. Add cardamom pods, bay leaf, cinnamon .stick, cloves and salt.
- Add the soaked rice and cook until it’s about 70% cooked (it should still be firm). Drain and set aside.
Cook the Chicken:
- Heat oil or ghee in a large, heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle.
- Add sliced onions and green chilies. Sauté until the onions are golden brown.
- Add the marinated chicken and cook until it starts to brown and the oil begins to separate from the masala.
- Add coriander powder, biryani masala, and chopped tomatoes. Cook until the tomatoes soften and the oil starts to separate.
- Stir in chopped cilantro and mint leaves.
Layer and Cook the Biryani:
- In the same pan, spread a layer of partially cooked rice over the chicken.
- Drizzle the saffron milk over the rice.
- You can also add a few fried onions for extra flavor at this stage if desired.
- Cover the pan with a tight-fitting lid. You can seal the edges with dough to trap the steam if you like.
- Cook on low heat (dum) for 20-25 minutes until the rice is fully cooked and the flavors have melded together.
Serve:
- Gently fluff the biryani with a fork to mix the layers.
- Garnish with additional cilantro, mint, and fried onions if using.
Enjoy your homemade biryani!
