Chicken biryani is a popular and aromatic South Asian dish that combines fragrant basmati rice with tender pieces of chicken, a blend of spices, and a touch of saffron or turmeric for color. It's often garnished with fried onions, fresh herbs like cilantro and mint, and sometimes served with raita, boiled eggs, or pickles. Here's a basic outline of how to make it:
Ingredients:
For the Chicken Marinade
500g chicken (bone-in or boneless)
1 cup yogurt
1 tsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp salt
Juice of 1 lemon
For the Rice
2 cups basmati rice (soaked for 30 minutes)
4 cups water
2-3 whole cloves
1-2 bay leaves
1 cinnamon stick
3-4 green cardamom pods
Salt to taste
For the Gravy
2 medium onions (thinly sliced)
2 medium tomatoes (chopped)
2 green chilies (slit)
1 tsp coriander powder
½ tsp cumin powder
1 tsp garam masala
Fresh mint and cilantro (chopped)
For Assembling
1 pinch saffron (soaked in warm milk)
2 tbsp ghee or butter
Fried onions (optional, for garnish)
Instructions:
- Marinate Chicken:
Combine chicken with yogurt, spices, lemon juice, and salt. Let it marinate for at least 1 hour (or overnight for better flavor).
- Cook Rice:
Boil water with whole spices and salt. Add soaked rice and cook until 70% done. Drain and set aside.
- Prepare Chicken Gravy:
Heat oil in a pan. Fry onions until golden brown. Add green chilies, ginger-garlic paste, and tomatoes. Cook until tomatoes soften. Add the marinated chicken and cook until it’s tender and coated with the masala.
- Layering:
In a deep pot, spread a layer of chicken gravy at the bottom. Add a layer of half-cooked rice on top. Sprinkle saffron milk, ghee, mint, and cilantro. Repeat with another layer of rice and chicken.
- Dum Cooking (Steam):
Cover the pot with a tight lid or seal it with dough to trap the steam. Cook on low heat for 25–30 minutes to let the flavors meld.
- Serve:
Gently mix the biryani before serving to combine the layers. Garnish with fried onions and serve hot with raita or salad.
Would you like any specific variations or adjustments to the recipe?
