Chicken Biryani

Chicken Biryani Recipe – Step-by-Step Guide

Ingredients:

For Marination:

• 500g chicken (cut into pieces)
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• 1 tablespoon lemon juice
• Salt to taste

For Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 4 cups water
• 2-3 cloves
• 2-3 green cardamoms
• 1-inch cinnamon stick
• 1 bay leaf
• 1 teaspoon salt

For Cooking:

• 3 tablespoons oil or ghee
• 2 onions (thinly sliced)
• 2 tomatoes (finely chopped)
• 2 green chilies (slit)
• ½ cup mint leaves (chopped)
• ½ cup coriander leaves (chopped)
• 1 teaspoon biryani masala
• A pinch of saffron (soaked in 2 tablespoons warm milk)
• 1 tablespoon kewra water (optional)

Step-by-Step Cooking Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, coriander powder, cumin powder, lemon juice, and salt.
2. Add the chicken pieces, mix well, and let it marinate for at least 1 hour (overnight for best flavor).

Step 2: Cook the Rice

1. Boil 4 cups of water in a pot. Add cloves, cardamoms, cinnamon, bay leaf, and salt.
2. Add the soaked basmati rice and cook until 70% done (the rice should be firm when pressed).
3. Drain and set aside.

Step 3: Prepare the Biryani Masala Base

1. Heat oil or ghee in a deep pan. Add the sliced onions and fry until golden brown. Remove half for garnish.
2. Add green chilies and chopped tomatoes to the pan. Cook until tomatoes turn soft.
3. Add the marinated chicken and cook on medium heat for 10-15 minutes until the chicken is tender.
4. Stir in mint leaves, coriander leaves, and biryani masala. Cook for another 2 minutes.

Step 4: Layer the Biryani

1. In a large pot, spread a layer of chicken masala at the bottom.
2. Add a layer of cooked rice on top.
3. Sprinkle the reserved fried onions, saffron milk, and kewra water over the rice.
4. Repeat the layers until all ingredients are used.

Step 5: Dum Cooking (Slow Cooking)

1. Cover the pot with a tight lid or seal with dough to lock in steam.
2. Cook on low heat for 20-25 minutes (or place a pan under the pot for indirect heat).
3. Turn off the heat and let it rest for 10 minutes before opening.

Step 6: Serve & Enjoy!

• Gently mix the biryani before serving.
• Serve hot with raita, salad, or boiled eggs for a delicious meal!