Chicken Biryani

Why This Recipe Works
This chicken biryani recipe brings together the traditional flavors of Indian cuisine with a touch of modern cooking techniques. The marination process ensures each piece of chicken is infused with rich spices, while the layering and “Dum” cooking method allows the flavors to meld beautifully.

Why You’ll Love This Chicken Biryani

Imagine tender chicken enveloped in fragrant basmati rice, all simmered in a harmonious blend of spices. This chicken biryani is perfect for gatherings, special occasions, or a satisfying family meal. With its vibrant colors and enticing aroma, each bite is a celebration of flavors that transports you to a festive Indian feast.

Jump to:

• Why You’ll Love This Chicken Biryani
• Ingredients
• Marinate Chicken
• Rinse & Soak Rice
• Fry Onions
• Parboil Rice
• Cook Chicken
• Layer and Cook Biryani on Dum
• Serving Suggestions
• Tips for Success
• Variations
• FAQs
• More Easy Main Dishes Recipes:
• 📖 Recipe Card

Ingredients

• 1 pound chicken drumsticks (skin removed)
• 1 pound boneless skinless chicken thighs (cut in half)
• 2 teaspoons biryani masala
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 teaspoons kosher salt
• 1 tablespoon kashmiri red chili powder
• ½ teaspoon ground turmeric
• ¼ cup fresh mint leaves (chopped)
• 2 tablespoons lemon juice
• ¾ cup plain yogurt
• 6 tablespoons ghee (divided)
• 1 large yellow onion (thinly sliced)
• 2½ cups extra-long grain Basmati rice
• 1 teaspoon black cumin seeds (shah jeera)
• 2 bay leaves (tamal patra)
• 1 star anise
• 4 green cardamom pods
• 8 cloves
• 1½ tablespoons kosher salt (for rice)
• ¼ cup chopped cilantro (for garnish)
• ½ teaspoon saffron strands
• 2 tablespoons warm milk

Marinate Chicken

To start, combine yogurt, ginger paste, garlic paste, turmeric, red chili powder, biryani masala, salt, mint leaves, and lemon juice in a bowl. Mix well until smooth. Then, add the chicken pieces, ensuring they are well coated with the marinade. It’s best to refrigerate this mixture for at least 30 minutes, but overnight is even better for deeper flavor. While you’re at it, soak the saffron in warm milk and set it aside for later.

Rinse & Soak Rice

Next, rinse the basmati rice under cold water until the water runs clear, this usually takes about 2 to 3 rinses. Soak the rinsed rice in 4 cups of water for 20 minutes. After soaking, drain the rice and set it aside. This step helps the rice cook perfectly.

Fry Onions

In a heavy-bottomed pan, heat 4 tablespoons of ghee over medium heat. Add the sliced onions and cook them, stirring frequently, until they turn light golden brown and crispy. This should take about 15 to 20 minutes. Once they reach that perfect color, reserve some fried onions for layering and mix a portion into the marinated chicken. This adds a wonderful crunch and flavor.

Parboil Rice

In a separate pot, bring 8 cups of water to a rolling boil. Add black cumin seeds, bay leaves, star anise, cardamom pods, cloves, and salt. Once boiling, it’s time to add the soaked rice. Cook the rice uncovered for 5 to 6 minutes, until it’s about 90% cooked. After that, drain the rice and set it aside to cool a bit.

Cook Chicken

Using the same pan where you fried the onions, add the marinated chicken. Cook it on medium heat for about 8 to 10 minutes. Be sure to turn the chicken halfway through so it browns evenly. The chicken should be browned and nearly cooked through before moving on to the next step.

Layer and Cook Biryani on Dum

Now comes the fun part. Carefully layer the parboiled rice over the partially cooked chicken in the pan. Drizzle the saffron-infused milk on top and finish with the remaining fried onions. Cover everything with a tight-fitting lid or some aluminum foil. Place a weight on top to ensure the steam stays trapped inside. Cook this on low heat for 20 minutes. After that, turn off the heat but allow the biryani to sit covered for an additional 10 minutes before you uncover it. Garnish with chopped cilantro, then fluff the rice gently with a fork before serving.

Serving Suggestions

To truly enjoy your chicken biryani, serve it with some cool cucumber raita, lemon wedges, and a side of sliced onions or a fresh salad. This adds a refreshing contrast to the flavorful spices and really elevates the meal.

Tips for Success

• For the best flavors, remember: marinate the chicken overnight.
• Quality saffron makes a significant difference in taste.
• Don’t skip the “Dum” cooking step—it’s crucial for flavor development.

Variations

Feel free to switch things up! You can substitute chicken with lamb or load up on veggies for a different twist. Adjust the spice levels by simply varying the amount of chili powder to suit your taste.

FAQs

1. Can I use brown rice instead of basmati?
Brown rice will change the cooking time and texture, requiring longer soaking.

2. How can I make vegetarian biryani?
Just replace the chicken with mixed vegetables, using similar spices.

3. Can I freeze leftover biryani?
Absolutely! Store it in an airtight container, and it can be frozen for up to a month.

4. Can I prepare this dish in a rice cooker?
Yes, you can use a rice cooker to cook the rice separately, but don’t forget to follow the layering instructions for the flavors.

5. What’s the best way to reheat biryani?
Reheat it gently in the microwave or stovetop, adding a splash of water to keep it from drying out.

This chicken biryani recipe promises not only a delightful culinary experience but also brings the warmth of home cooking to the table. Embrace each step, enjoy the aromatic journey, and relish the delicious outcomes. Whether it’s a weekday meal or a festive occasion, this dish embodies the celebration of flavor that brings loved ones together.

More Easy Main Dishes Recipes:

• Chicken Alfredo Stuffed Shells
• Garlic Butter Salmon
• Strawberry Spinach Pasta Salad
• Cheesy Baked Asparagus

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