Chicken Biryani

Prep Time:

30 minutes

Cook Time:

45 minutes

Servings:

4–5 people

For the Chicken Marinade:

• 1 kg chicken (cut into medium pieces)
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• Salt to taste
• Juice of 1 lemon
• 2 tablespoons cooking oil

For the Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 4 cups water
• 2–3 cloves
• 2–3 cardamoms
• 1 bay leaf
• 1 cinnamon stick
• Salt to taste

For the Biryani:

• 2 large onions (thinly sliced)
• 2 tomatoes (chopped)
• Fresh coriander leaves (chopped)
• Fresh mint leaves (chopped)
• 2 tablespoons ghee or butter
• A pinch of saffron soaked in 2 tablespoons warm milk

Instructions:

1. Marinate the Chicken:
   Mix all marinade ingredients in a bowl. Add chicken pieces and coat well. Cover and let it rest for at least 1 hour (or overnight for best flavor).
2. Cook the Rice:
   Boil water with whole spices and salt. Add soaked rice and cook until 70% done. Drain and set aside.
3. Fry the Onions:
   In a large pan, heat oil and fry sliced onions until golden brown. Remove half and keep aside for garnishing.
4. Cook the Chicken:
   In the same pan, add marinated chicken and cook until it starts to release oil and the chicken is nearly cooked.
5. Layer the Biryani:
   In a large pot, start layering — first half of the rice, then chicken mixture, sprinkle mint, coriander, and fried onions. Repeat layers.
   Drizzle saffron milk and ghee on top.
6. Dum Cooking (Steam Method):
   Cover the pot tightly (you can seal edges with dough). Cook on low heat for 20–25 minutes.
7. Serve Hot:
   Gently mix before serving. Garnish with fried onions, coriander, and mint. Serve with raita or salad.

Tips:

• Use aged basmati rice for perfect texture.
• Marinate chicken longer for richer flavor.
• Cook on low flame during “dum” to avoid burning.

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