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Chicken Boryani Recipe

Biryani is one of the most beloved dishes in India, a rich and aromatic rice dish, typically cooked with marinated meat, basmati rice, and a combination of fragrant spices. Among the many variations of biryani, Chicken Biryani is one of the most popular choices for its balanced flavors and tender meat. This dish is a symbol of India’s diverse culinary heritage, blending Persian, Mughlai, and regional Indian influences.
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Servings 4

Ingredients
  

For the Chicken Marinade:

  • 1 kg chicken cut into pieces
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons red chili powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon garam masala powder
  • 2 tablespoons lemon juice
  • 1/4 cup fresh cilantro coriander, chopped
  • 1/4 cup fresh mint leaves chopped
  • Salt to taste

For the Rice:

  • 2 cups basmati rice
  • 1 bay leaf
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1- inch cinnamon stick
  • 2 tablespoons ghee clarified butter or oil
  • Salt to taste
  • Water about 4 cups

For the Biryani Gravy:

  • 2 large onions thinly sliced
  • 2 tomatoes chopped
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon garam masala powder
  • 1/4 cup cilantro coriander leaves
  • 1/4 cup mint leaves
  • 1/4 cup fried onions optional
  • 2 tbsp ghee or oil

For Layering:

  • 2-3 tablespoons ghee or oil
  • 1/4 cup fried onions optional, for garnish
  • Fresh cilantro coriander leaves
  • Fresh mint leaves
  • Saffron strands soaked in milk optional

Instructions
 

Step 1: Marinate the Chicken

  • The first step to preparing a great Chicken Biryani is marinating the chicken. In a large bowl, add the chicken pieces along with the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, lemon juice, and a generous amount of salt.
  • Add the freshly chopped cilantro and mint leaves, and mix the ingredients well. Cover the bowl and allow the chicken to marinate for at least 2 hours, though overnight marination will bring out the best flavor.

Step 2: Prepare the Rice

  • While the chicken is marinating, wash the basmati rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes.
  • In a large pot, bring 4 cups of water to a boil and add the following whole spices:
  • Bay leaf
  • Green cardamom pods
  • Cloves
  • Cinnamon stick
  • Once the water starts boiling, add the soaked rice, and cook the rice until it’s about 70% cooked. This ensures the rice will be perfectly cooked when layered with the chicken later. Drain the rice and set it aside.

Step 3: Make the Chicken Gravy

  • In a large pan, heat 2 tablespoons of ghee or oil. Add the cumin seeds, and when they splutter, add the onion slices. Fry the onions until golden brown and caramelized. Remove some fried onions for garnish if desired.
  • To the pan, add ginger-garlic paste and sauté until the raw smell disappears. Add the tomatoes, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and oil begins to separate from the gravy.
  • Now, add the marinated chicken to the pan. Cook the chicken on medium heat for about 15-20 minutes until the chicken is cooked through and the gravy thickens. Adjust the seasoning with salt, chili, or garam masala if necessary. Once cooked, remove from heat and set aside.

Step 4: Layer the Biryani

  • Now, it’s time to layer the rice and chicken. In a large, heavy-bottomed pot, start by adding a bit of ghee or oil to the base of the pot. Then, add a layer of the cooked chicken and gravy.
  • On top of the chicken, add a layer of the half-cooked rice. Sprinkle some fried onions, fresh cilantro, and mint leaves on top. If you’re using saffron, pour the saffron milk over the rice for an aromatic touch.
  • Repeat the layers with the remaining chicken and rice, ensuring the top layer is rice. Drizzle the remaining ghee or oil over the top and seal the pot with a lid.

Step 5: Dum Cooking (Slow Cooking)

  • To cook the biryani, place the sealed pot on low heat for about 20-30 minutes. This is known as "dum" cooking, where the flavors blend together, and the rice cooks perfectly with the chicken. You can also place a heavy pan or tava (griddle) under the biryani pot to avoid direct heat, ensuring even cooking.
  • After 20-30 minutes, remove the biryani from the heat and allow it to rest for 10 minutes before opening the lid. This helps the biryani set and enhances the flavors.

Step 6: Serve

  • Once rested, gently fluff the Chicken Biryani with a fork to mix the rice and chicken together. Serve the biryani hot with a side of raita (yogurt dip), salad, or boiled eggs for a complete meal.

Notes

Tips for Making Perfect Chicken Biryani

  1. Use Fresh Basmati Rice: Fresh basmati rice gives biryani its characteristic fragrance and texture.
  2. Marinate the Chicken Well: Marinating the chicken for at least 2 hours is essential to infuse flavor.
  3. Slow Cook the Biryani: Always cook the biryani on low heat to ensure the rice and chicken are cooked perfectly.
  4. Use Whole Spices: Whole spices add a more authentic flavor to the biryani compared to ground spices.
  5. Don’t Overcook the Rice: Rice should be 70% cooked before layering to prevent it from becoming mushy during dum cooking.

Serving Suggestions:

  • Raita: A cool yogurt-based side dish with cucumber, mint, and spices balances the spice of the biryani.
  • Salad: A simple salad with onions, tomatoes, and cucumbers adds freshness.
  • Boiled Eggs: A common garnish for biryani, adding a rich taste and texture.
  • Pickles: Indian pickles (achar) provide a tangy contrast to the richness of the biryani.