Description
Chicken Biryani is a traditional South Asian dish made with marinated chicken, fragrant basmati rice, and an array of aromatic spices. The key to a great Biryani lies in the balance of these spices, the layering technique, and the slow-cooking method known as “Dum cooking.” The chicken is marinated in yogurt and spices, allowing it to absorb rich flavors, while the rice is cooked with spices and saffron for an added layer of fragrance and color.
Ingredients
Ingredients
For the Marinade:
- 500g chicken thighs (boneless, skinless), cut into chunks
- 1 cup plain yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp cinnamon
- 4 cardamom pods, crushed
- 4 cloves
- ½ tsp cayenne pepper (adjust to taste)
- Salt to taste
For the Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 1 bay leaf
- 4 cloves
- 2 cardamom pods
- 1 small cinnamon stick
- ¼ tsp saffron soaked in ¼ cup warm water
- 2 tbsp ghee or vegetable oil
- Salt to taste
For Garnish:
- ¼ cup fried shallots or onions
- 2 tbsp chopped cilantro
- 2 tbsp chopped mint
- 2 tbsp toasted almonds or cashews (optional)
- 2 tbsp raisins (optional)
Instructions
- Marinate the Chicken: Combine all marinade ingredients in a bowl. Mix well and refrigerate for at least 1 hour (preferably overnight).
- Cook the Rice: In a pot, bring water to boil with bay leaf, cloves, cardamom, cinnamon, and salt. Add soaked rice and cook until 70% done. Drain and set aside.
- Cook the Chicken: In a heavy-bottomed pot, heat ghee. Add sliced onions and sauté until golden. Add marinated chicken and cook until browned and partially cooked (about 10 minutes).
- Layering: Remove half the chicken and set aside. Layer half the rice over the chicken in the pot. Add the remaining chicken and top with the rest of the rice. Drizzle saffron water over the top. Sprinkle fried shallots, mint, cilantro, nuts, and raisins.
- Dum Cooking: Cover the pot with a tight lid or seal with dough. Cook on low heat for 20–25 minutes. Let it rest for 10 minutes before serving.
Notes
Serve this aromatic Chicken Biryani with a refreshing Yogurt-Mint Raita to balance the spices and enhance the flavors. For a complete feast, pair it with a crisp salad, papad, or a side of pickle. Don’t forget to garnish with extra fried onions, fresh coriander, and a squeeze of lemon for that final touch!
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop / Dum Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 520
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: Moderate
Keywords: Chicken Biryani, Yogurt-Mint Raita, South Asian Chicken Biryani, Chicken Biryani recipe, Biryani with Raita