Chicken Biriyani
Updated: 2 hours ago
A flavorful Indian-style chicken biryani made with aromatic basmati rice, juicy marinated chicken, fresh herbs, and warm spices.
For the chicken marinade
2 lb chicken, bone-in or boneless (about 900 g)
2 cup plain yogurt
2 tbsp ginger-garlic paste (about 30 ml)
2 tsp turmeric powder
4 tsp red chili powder
2 tsp garam masala
2 tsp biryani masala
Salt to taste, juice of 2 lemon
For the rice and biryani
2 lb basmati rice (about 450 g)
2 large onion, thinly sliced
2 medium tomato, chopped
4 green chilies, slit
1 cup chopped mint and cilantro combined
4 tbsp oil or ghee
Whole spices: cinnamon, cloves, cardamom, bay leaf
Saffron soaked in 60 ml warm milk (optional)
Salt and water as needed
1. Marinate the chicken
Mix chicken with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, biryani masala, lemon juice, and salt. Refrigerate for at least 30 minutes, preferably 2 hours.
2. Fry the onions
Heat oil or ghee in a heavy-bottomed pot. Fry sliced onions until golden brown. Remove about half for layering later.
3. Cook the chicken masala
Add whole spices and green chilies to the remaining onions. Add tomatoes and cook until soft. Add marinated chicken and cook for 10–15 minutes, stirring occasionally, until the chicken is partially cooked and the masala is thick.
4. Parboil the rice
Rinse basmati rice and soak for 20–30 minutes. Boil plenty of salted water with a bay leaf, cardamom, cloves, and cinnamon. Add rice and cook until about 70% done. Drain immediately.
5. Layer the biryani
Spread the parboiled rice over the chicken masala. Top with fried onions, mint, cilantro, and saffron milk if using. Drizzle a little ghee over the rice.
6. Dum cook
Cover the pot tightly. Cook on low heat for 20–25 minutes, using a heat diffuser if needed to prevent burning. Turn off the heat and rest for 10 minutes before gently mixing and serving. Ensure the chicken reaches an internal temperature of 165°F (74°C).
Serving with Cucumber raita, Onion salad or salan
Comments