Chicken Biryani is a flavorful, aromatic rice dish packed with spices, tender chicken, and a mix of fragrant basmati rice. It’s a classic South Asian dish that’s perfect for special occasions or whenever you want something comforting and delicious! Let’s make this flavorful one-pot meal!
🍗 Chicken Biryani Recipe
🕒 Time: 1 hour (including marination)
🍽 Serves: 4–5
Ingredients:
For the Chicken Marinade:
- 500g bone-in or boneless chicken (cut into pieces)
- 1 cup yogurt (thick, like Greek yogurt)
- 1 tbsp ginger garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp cumin powder
- 2 tbsp lemon juice
- 1 tbsp fresh cilantro, chopped
- Salt to taste
For the Rice:
- 2 cups basmati rice (soaked in water for 30 minutes)
- 4 cups water
- 1-2 bay leaves
- 4-5 green cardamom pods
- 4-5 cloves
- 1 cinnamon stick
- Salt to taste
For the Biryani:
- 2 tbsp ghee or vegetable oil
- 1 large onion, thinly sliced
- 1-2 green chilies (optional, for extra heat)
- 2 tomatoes, chopped
- 1 tbsp ginger garlic paste
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1/2 tsp red chili powder
- 1/4 cup chopped cilantro
- 1/4 cup mint leaves, chopped
- 1/2 cup fried onions (optional, for garnish)
- 1/2 cup milk (warm), mixed with a pinch of saffron strands (optional, for color and flavor)
Instructions:
- Marinate the Chicken:
In a large bowl, combine yogurt, ginger garlic paste, turmeric, chili powder, garam masala, coriander, cumin, lemon juice, cilantro, and salt.
Add the chicken pieces, coat well, and let it marinate for at least 30 minutes (or up to 4 hours for deeper flavor). - Prepare the Rice:
Bring 4 cups of water to a boil in a large pot. Add bay leaves, cardamom pods, cloves, cinnamon stick, and salt.
Add the soaked basmati rice and cook it for 7-8 minutes, or until it’s about 70-80% cooked (the rice should still be firm). Drain and set aside. - Cook the Chicken:
In a large pot or Dutch oven, heat ghee or oil over medium heat.
Add sliced onions and cook until golden brown (about 7-8 minutes). Remove half of the fried onions and set them aside for garnish.
Add ginger garlic paste and green chilies (if using), and cook for another minute until fragrant.
Add chopped tomatoes and cook until they soften and the oil begins to separate from the masala (about 5 minutes). - Add the Marinated Chicken:
Add the marinated chicken to the pot and cook until it’s no longer pink and is cooked through (about 10-12 minutes). Add garam masala, ground cumin, and red chili powder, and cook for 2 minutes to incorporate the spices. - Layer the Biryani:
Lower the heat to low. Begin layering the partially cooked rice over the chicken.
Sprinkle the chopped cilantro, mint leaves, and fried onions over the rice. Pour the warm saffron milk (if using) evenly over the top. - Cook the Biryani (Dum Cooking):
Cover the pot with a tight-fitting lid (you can seal it with dough for extra pressure if you want).
Let it cook on very low heat for about 20-25 minutes, allowing the flavors to meld and the rice to fully cook. If needed, you can place a heavy pan on top to ensure the pot is tightly sealed. - Serve:
Once done, gently fluff the biryani with a fork to mix the chicken and rice. Serve hot, garnished with the reserved fried onions.
🍽️ Serving Ideas:
- Serve Chicken Biryani with a side of raita (yogurt with cucumbers and spices) or a simple salad.
- You can also serve it with pickled vegetables for an added tang.
🌶️ Spicy Adjustments:
- Add more green chilies or a pinch of chili flakes for extra heat in the biryani.
- For a smoky flavor: You can add a charcoal smoke (Dhungar method) by placing a hot piece of charcoal in a small bowl, drizzling it with ghee, and covering the pot for a few minutes before serving.
This Chicken Biryani is an aromatic, flavorful masterpiece that’s perfect for any special occasion or a cozy weekend dinner. Enjoy every bite of this hearty, spice-filled dish! 😋
