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Authentic Chicken Biryani

Experience the rich flavors of India with this step-by-step guide to making authentic Chicken Biryani. This aromatic rice dish is perfect for special occasions or a flavorful weeknight dinner.

Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Servings
6-8
Ingredients
  • 1 kg Chicken thighs
  • 500 g Basmati rice
  • 2 medium, thinly sliced Onions
  • 3 medium, chopped Tomatoes
  • 2 tablespoons Ginger-garlic paste
  • 2-3 slit Green chilies
  • 1 cup Plain yogurt
  • 3 tablespoons Biryani masala
  • 1 teaspoon Turmeric powder
  • 1 teaspoon (adjust to taste) Red chili powder
  • 1 teaspoon Garam masala
  • 1/4 cup, chopped Mint leaves
  • 1/4 cup, chopped Cilantro leaves
  • a pinch soaked in 2 tbsp warm milk Saffron strands
  • 3 tablespoons Ghee (clarified butter)
  • 2 tablespoons Vegetable oil
  • (2 bay leaves, 4-5 cloves, 4-5 green cardamoms, 1 inch cinnamon stick) Whole spices
  • to taste Salt

Preparation of Chicken Marinade

First, wash and cut the chicken into medium-sized pieces. In a large bowl, combine the chicken with yogurt, ginger-garlic paste, biryani masala, turmeric powder, red chili powder, and salt. Mix well and ensure the chicken is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Preparing the Rice

Wash the basmati rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes. This step helps the rice cook evenly and become fluffy. After soaking, drain the rice and set it aside.

Cooking the Chicken

Heat ghee and vegetable oil in a large, heavy-bottomed pot or Dutch oven. Add the whole spices (bay leaves, cloves, cardamom, cinnamon stick) and sauté for a minute until fragrant. Add the sliced onions and sauté until golden brown. Add the chopped tomatoes and green chilies. Cook until the tomatoes soften and the oil starts to separate from the mixture. Add the marinated chicken and cook on medium-high heat until it is browned on all sides. Reduce the heat, cover the pot, and cook the chicken for about 20-25 minutes, or until it is nearly cooked through.

Layering and Cooking the Biryani

In a separate large pot, bring about 6 cups of water to a boil. Add salt to the boiling water. Add the drained basmati rice and cook until it is about 70% cooked (the rice should still have a slight bite). Drain the rice and spread it evenly over the chicken in the pot. Sprinkle chopped mint leaves, cilantro leaves, and saffron milk over the rice. Cover the pot tightly with a lid or aluminum foil to trap the steam. Cook on low heat for 20-25 minutes, or until the rice is fully cooked and the flavors have melded together. Do not lift the lid during this time to ensure proper steaming.

Serving the Biryani

Once the biryani is cooked, gently fluff the rice with a fork. Be careful not to break the rice grains. Let the biryani rest for 5-10 minutes before serving. Serve hot, garnished with extra cilantro and mint leaves. Serve with raita (yogurt dip) and salad.

Nutrition Facts Estimated per 100g of product

Approximate values: Calories: 220kcal, Protein: 12g, Fat: 8g, Carbohydrates: 25g. Values will vary depending on specific ingredients and portion sizes.

Other Considerations for Nutrition

This dish can be high in fat and carbohydrates. Use lean chicken and limit ghee usage to reduce fat content. Consider serving with a side of vegetables or a salad to increase fiber intake.

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FAQ

  • Can I use boneless chicken?

    Yes, you can use boneless chicken thighs or breast. Adjust cooking time accordingly, as boneless chicken may cook faster.
  • What if I don't have biryani masala?

    You can make your own biryani masala by blending together coriander seeds, cumin seeds, cardamom, cloves, cinnamon, black peppercorns, and dried red chilies. Alternatively, use a good quality garam masala blend.
  • How can I prevent the biryani from sticking to the bottom of the pot?

    Use a heavy-bottomed pot and cook on low heat. You can also place a flat griddle or tava under the pot to distribute the heat evenly.
  • Can I make this in a pressure cooker?

    Yes, you can adapt this recipe for a pressure cooker. Reduce the amount of water used and cook for 1-2 whistles on medium heat. Be careful not to overcook the rice.