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Chicken Biryani Recipe

Chicken Biryani is a popular Indian non-vegetarian dish made with aromatic basmati rice, tender chicken, and a blend of flavorful spices. Here's a recipe for Chicken Biryani:

CHICKEN BIRYANI RECIPE


Ingredients:

  • 500 grams chicken, bone-in and skinless
  • 2 cups basmati rice, rinsed and soaked in water for 30 minutes
  • 4 tablespoons vegetable oil or ghee
  • 1 large onion, sliced
  • 2-3 green chilies, slit lengthwise
  • 1 tablespoon ginger-garlic paste
  • 1/2 cup plain yogurt
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 2-3 black cardamom pods
  • 4-5 green cardamom pods
  • 1 cinnamon stick
  • 2-3 cloves
  • 1 bay leaf
  • Salt to taste
  • 3 cups water
  • Handful of chopped fresh mint leaves
  • Handful of chopped fresh cilantro leaves
  • 1/4 cup fried onions (birista)

Instructions:

  1. In a large mixing bowl, combine the chicken, ginger-garlic paste, yogurt, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt to taste. Mix well to coat the chicken with the marinade. Cover and refrigerate for at least 2 hours or overnight.
  2. In a large pot, heat the oil or ghee over medium-high heat. Add the sliced onions and green chilies and sauté for 4-5 minutes or until the onions turn translucent.
  3. Add the marinated chicken to the pot and cook for 10-15 minutes or until the chicken is browned on all sides.
  4. Add the black cardamom pods, green cardamom pods, cinnamon stick, cloves, bay leaf, and rice to the pot. Mix well and sauté for 2-3 minutes.
  5. Add the water, chopped mint leaves, chopped cilantro leaves, and fried onions to the pot. Stir well and bring the mixture to a boil.
  6. Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes or until the rice is cooked through and the chicken is tender.
  7. Remove the pot from the heat and let it sit for 5-10 minutes.
  8. Fluff the biryani with a fork and serve hot with raita, salad, and papadum.

 

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