Chicken Biryani Recipe With Ingredients
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Nutrition facts (per serving): 504 Cal (20g fat, 30g protein, 4g fiber)
Ingredients:
For Marinating the Chicken:
Chicken pieces (bone-in or boneless): 1 pound
Yogurt: 1/2 cup
Ginger-garlic paste: 2 tablespoons
Red chili powder, 1 teaspoon
Turmeric powder, 1/2 teaspoon
Garam masala, 1 teaspoon
Salt: 1 teaspoon
For the rice:
Basmati rice, 3 cups
Water: 6 cups
Bay leaves: 2
Cinnamon sticks: 2 small pieces
Green cardamom pods: 6
Cloves (4
Salt: 1 teaspoon
Assembling the Biryani:
Cooking oil: 2 tablespoons
Thinly Sliced Onions: 3 large,
Chopped Tomatoes: 2 medium,
Green chilies, 2, slit
Fresh cilantro leaves—a handful, chopped
Fresh mint leaves—a handful, chopped
Saffron strands: a pinch soaked in 2 tablespoons of warm milk (for
garnish) Ghee (clarified butter) : 2 tablespoons
Water, 1/4 cup
Fresh lemon juice, 1 tablespoon
Instructions:
Add the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt in a mixing bowl.
Add chicken and mix everything until the chicken is wellseasoned. Refrigerate the bowl with plastic wrap for a minimum of 30 minutes, or, for the best result, allow them 4-5 hours to marinate.
Wash the basmati rice 3–4 times properly. After that, soak it for 20 minutes, and after 20 minutes, drain the water. Boil 6 cups of water in a large pot.
Add soaked and drained basmati rice, bay leaves, cinnamon sticks, green cardamom pods, 1 tablespoon ghee, cloves, and salt. Cook the rice until it is 75% cooked and still slightly firm. Remove excess water and set aside.
Assembling and Cooking the Biryani
In a large, heavy-bottomed pot or biryani pot, heat the cooking oil over medium-high heat.
Add the thinly sliced onions to the pan and cook them until they
achieve a golden brown color and a crispy texture. Set aside half of
the fried onions to use later as a garnish. In the same pot, add chopped tomatoes and green chilies.
Continue cooking until the tomatoes have become tender and the sauce has become more consistent.
Evenly distribute the marinated chicken over the tomato mixture.
Sprinkle half of the chopped cilantro and mint leaves on the chicken.
Cook the chicken until tender. It will take 25–30 minutes to cook.
Once the chicken is cooked thoroughly, it is time to create the biriyani layer.
Evenly distribute the partially cooked rice on the chicken layer.
Sprinkle the remaining cilantro, mint leaves, and fried onions over the rice.
Pour the mixture of saffron milk over the surface.
Pour ghee and water evenly over the layers.
Add garam masala or biryani masala when layering the rice.
Cover the pot and let it cook on low heat for 20 to 25 minutes.
When done, remove from the oven and wait for 15 minutes before serving.
Variations:
You can add eggs or potatoes with chicken.