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Chicken Biryani

Jen Paleracio
Combines tender chicken, fragrant basmati rice, and a mix of spices. Originating from the Indian subcontinent, biryani has become a beloved dish worldwide.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian

Equipment

  • Large pot
  • Large skillet or frying pan
  • Mixing bowls
  • Saute spoon
  • Strainer
  • Serving dish

Ingredients
  

FOR THE RICE

  • 2 cups basmati rice
  • 4 cups water
  • 1 teaspoon salt
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • 1 teaspoon ghee or butter

FOR THE CHICKEN

  • 1½ pounds chicken, cut into pieces (bone-in or boneless)
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder
  • salt to taste

FOR THE BIRYANI

  • 2 tablespoons vegetable oil
  • 2 large onions, thinly sliced
  • 1 teaspoon cumin seeds
  • 1 stick of cinnamon
  • 2-3 slits green chilies
  • 1 cup chopped tomatoes
  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh mint leaves
  • A pinch of saffron strands soaked in 2 tablespoons of warm milk
  • Fried onions for garnish, option

Instructions
 

STEP 1: PREPARE THE RICE

  • Rinse the basmati rice until the water runs clear to remove excess starch.
  • In a large pot, bring 4 cups of water to a boil. Add salt, cardamom pods, cloves, bay leaf, and ghee.
  • Add the rinsed rice and cook until it is 70% cooked (approximately 6-7 minutes). The rice should still have a bite to it.
  • Drain the rice and set it aside.

STEP 2: MARINATE THE CHICKEN

  • In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt.
  • Add the chicken pieces to the mixture and coat well. Marinate for at least 30 minutes or overnight in the refrigerator for best results.

STEP 3: COOK THE CHICKEN

  • Heat vegetable oil in a large skillet over medium heat. Add sliced onions and saute until golden brown.
  • Add cumin seeds, cinnamon stick, and slit green chilies, and saute for another minute.
  • Add chopped tomatoes and cook until they soften and the oil separates.
  • Add the marinated chicken and cook until the chicken is tender and cooked through. This takes about 15-20 minutes.

STEP 4: ASSEMBLE THE BIRYANI

  • In a large pot, layer half of the cooked rice at the bottom.
  • Add the cooked chicken mixture on top of the rice.
  • Sprinkle with half of the chopped cilantro and mint leaves.
  • Layer the remaining rice over the chicken.
  • Drizzle the saffron milk over the top layer of rice.
  • Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes to allow the flavors to meld together.

STEP 5: SERVE

  • Gently fluff the biryani with a fork, garnish with fried onions (if using), and serve hot with raita or a side salad.
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