Chicken Biryani
Course: MainCuisine: IndianDifficulty: Medium4
servings30
minutes40
minutes480
kcalChicken Biryani is a fragrant rice dish made by layering tender marinated chicken with partially cooked basmati rice, herbs, caramelised onions, and whole spices, then slow-cooked to perfection. Every bite bursts with layers of flavour – smoky, aromatic, and mildly spicy. A traditional feast for special occasions, it’s served with raita, salad, or boiled eggs.
Ingredients
2 cups basmati rice
500 g chicken (cut into pieces)
2 large onions (thinly sliced)
2 tomatoes (chopped)
1 cup yoghurt
2 tbsp ginger-garlic paste
2–3 green chillies (slit)
1/4 cup chopped coriander leaves
1/4 cup mint leaves
3 tbsp biryani masala
1 tsp red chilli powder
1/2 tsp turmeric powder
4 cups water
3 tbsp ghee or oil
Salt to taste
Whole spices: 2 bay leaves, 4 cloves, 4 cardamoms, 1-inch cinnamon stick, 1 star anise
Directions
- Wash and soak basmati rice for 30 minutes.
- Heat ghee/oil in a large pot and fry the whole spices until fragrant.
- Add sliced onions and sauté until golden brown. Remove half for garnish.
- Add ginger-garlic paste, sauté for 1 minute, then add tomatoes and cook until soft.
- Stir in chicken pieces, yoghurt, biryani masala, red chilli powder, turmeric, and salt. Cook until the chicken is 80% done.
- Add chopped mint and coriander leaves.
- In a separate pot, boil water and cook the soaked rice until 70% done. Drain.
- Layer the chicken mixture and rice alternately in a heavy-bottomed pot.
- Top with reserved fried onions, sprinkle a little ghee, and cover with a tight lid.
- Cook on low heat (dum) for 20–25 minutes.
- Fluff gently and serve hot with raita or salad.