How to make chicken biryani step by step | Complete Tutorial

Chicken Biryani

Chicken biryani is a popular variation of biryani that features chicken as the main protein source. It is made with long-grain rice (usually basmati), mixed with a variety of spices, and chicken pieces that have been marinated in yogurt and a spice blend. The marinated chicken is then cooked until it is tender and flavorful before it is layered with the cooked rice and slow-cooked together using the "dum" method. Chicken biryani is a beloved dish in South Asian cuisine and is often served on special occasions and celebrations. It is usually garnished with fresh cilantro, mint leaves, and fried onions and is typically served with raita or any other side dish of your choice.

 

Ingredients:

For the Rice:

•            2 cups basmati rice, soaked for 30 minutes
•            4 cups water
•            1 cinnamon stick
•            4 cardamom pods
•            4 cloves
•            1 teaspoon salt

For the Chicken:

•            1 lb boneless chicken, cut into small pieces
•            1 cup plain yogurt
•            2 teaspoons ginger paste
•            2 teaspoons garlic paste
•            1 teaspoon cumin powder
•            1 teaspoon coriander powder
•           1 teaspoon turmeric powder
•            1 teaspoon red chili powder
•            1/2 teaspoon garam masala powder
•            Salt to taste
•            2 tablespoons oil

For the Biryani:

•            1 onion, sliced
•            2 green chilies, slit
•            1/4 cup chopped fresh mint leaves
•            1/4 cup chopped fresh cilantro leaves
•            1/4 cup fried onions (optional)
•            1/4 cup melted ghee
•            Saffron strands soaked in 2 tablespoons milk
•            1/4 cup warm milk

Directions:

In a large pot, add the soaked rice, water, cinnamon stick, cardamom pods, cloves, and salt. Bring to a boil and reduce heat to low. Cover and cook for 15-20 minutes, or until the rice is cooked through and fluffy.

 In a separate bowl, mix together the chicken, yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Let marinate for at least 30 minutes.

In a large pot, heat the oil over medium-high heat. Add the sliced onions and green chilies and sauté until the onions are caramelized. Add the marinated chicken and cook until it is browned and cooked through.

 

In a large baking dish, layer the cooked rice and chicken mixture. Sprinkle with chopped mint and cilantro, fried onions (if using), and melted ghee.

 

Pour the saffron-infused milk and warm milk over the top of the biryani.

 

Cover the baking dish with foil and bake in a preheated oven at 350°F for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.

 

Serve hot with raita or any other side dish of your choice. Enjoy your homemade chicken biryani!