Chicken Biryani is a fragrant and flavorful Indian rice dish made with basmati rice, tender chicken pieces, and a blend of aromatic spices, resulting in a delightful one-pot meal loved for its rich taste and enticing aroma.
Ingredients:
- 2 cups basmati rice
- 500 grams chicken, cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons biryani masala
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 cup plain yogurt
- 4 cups water
- A handful of mint leaves, chopped
- A handful of coriander leaves, chopped
- 4 tablespoons cooking oil or ghee
- Salt to taste
For the Biryani Masala (Spice Mix):
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- 1 black cardamom pod
- 1 teaspoon black peppercorns
Instructions:
Soaking and Preparing the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- Soak the rice in water for about 30 minutes, then drain and set aside.
Making the Biryani Masala (Spice Mix):
- In a dry skillet, roast all the spices listed under the Biryani Masala until fragrant.
- Allow them to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
Sautéing the Onions and Cooking the Chicken:
- In a large pot or Dutch oven, heat the oil or ghee over medium heat.
- Add the sliced onions and cook until they turn golden brown and caramelized.
- Remove half of the onions and set them aside for garnishing.
- To the remaining onions in the pot, add the ginger-garlic paste and sauté for a minute until fragrant.
- Add the chicken pieces and cook until they are browned on all sides.
- Add the chopped tomatoes, biryani masala, turmeric powder, red chili powder, garam masala, and salt to the pot.
- Stir well to combine and cook for a few minutes until the tomatoes are soft and the spices are well incorporated.
- Reduce the heat to low and add the plain yogurt to the pot.
- Mix well to coat the chicken with the yogurt and spices.
- Cook for another 5 minutes.
Parboiling the Rice:
- In a separate pot, bring 4 cups of water to a boil.
- Add the soaked and drained rice to the boiling water along with some salt.
- Cook the rice until it is about 70% cooked (parboiled).
- Drain the rice and set it aside.
- Layering and Cooking the Biryani:
- Layer the partially cooked rice over the chicken mixture in the pot.
- Sprinkle the chopped mint leaves and coriander leaves over the rice.
- Drizzle a little ghee or oil on top.
- Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, or until the rice is fully cooked and the flavors have melded together.
- Once the biryani is cooked, remove it from the heat and let it rest for a few minutes.
- Fluff the rice gently with a fork before serving.
Garnishing and Serving:
- Garnish the biryani with the reserved caramelized onions.
- Serve hot with raita (yogurt sauce) or cucumber salad.
Note:
This is a basic recipe for Chicken Biryani, and variations can be made by adding additional ingredients like saffron, fried cashews, or raisins for extra flavor and texture. Adjust the spice levels according to your preference.
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
