Chicken Biryani
Chicken Biryani is a fragrant, spice-infused rice dish layered with marinated chicken, fluffy basmati rice, and aromatic herbs. This easy homemade recipe delivers restaurant-style flavors, making it perfect for special occasions or a cozy family meal. Try it today and bring the taste of authentic Indian cuisine to your kitchen!
Calories: 550kcal
Ingredients
- For the Chicken Marinade:
- 500 g 1 lb chicken, bone-in or boneless, cut into pieces
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp ginger-garlic paste
- Salt to taste
- For the Rice:
- 2 cups basmati rice soaked for 30 minutes
- 4 cups water
- 2-3 green cardamom pods
- 1 bay leaf
- 1 cinnamon stick
- 4 cloves
- 1 tsp salt
- For the Biryani Layers:
- 2 tbsp ghee or oil
- 1 large onion thinly sliced
- 1 large tomato chopped
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- ¼ cup chopped cilantro
- ¼ cup chopped mint leaves
- A pinch of saffron soaked in ¼ cup warm milk optional
- ¼ cup fried onions for garnish
Instructions
- Marinate the Chicken: In a bowl, mix chicken with yogurt, lemon juice, turmeric, chili powder, garam masala, coriander, cumin, ginger-garlic paste, and salt. Cover and marinate for at least 30 minutes (or overnight for deeper flavor).
- Cook the Rice: Boil water with cardamom, bay leaf, cinnamon, cloves, and salt. Add the soaked and drained rice, cooking until 70% done. Drain and set aside.
- Prepare the Masala Base: Heat ghee or oil in a heavy-bottomed pan. Add cumin seeds and sliced onions; sauté until golden brown. Stir in tomatoes, turmeric, red chili powder, and garam masala. Cook until the tomatoes soften.
- Cook the Chicken: Add marinated chicken to the masala, cooking until tender (10-12 minutes).
- Layer the Biryani: Spread half of the rice over the chicken, sprinkle half of the cilantro, mint, and saffron milk. Add the remaining rice on top, followed by the rest of the herbs and fried onions.
- Steam (Dum Cooking): Cover tightly and cook on low heat for 15-20 minutes to let the flavors meld.
- Fluff and Serve: Gently fluff the biryani and serve hot with raita and lemon wedges.
Notes
- For extra flavor, marinate the chicken overnight.
- Use aged basmati rice for the best texture and aroma.
- Adjust spice levels by increasing or reducing chili powder.
- For a richer taste, add a few drops of rose water or kewra essence before sealing the biryani for dum cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.