Chicken Biryani Recipe | Biryani with Chicken
Chicken Biryani is a popular Indian dish in which fluffy basmati rice is layered over the tender and flavorful chicken pieces with aromatic spices and herbs. For a complete meal, serve it with a boiled egg and raita (yogurt salad). This is a straightforward recipe for biryani that even bachelors and beginners can make.
Servings: 4
Calories: 510kcal
Equipment
- Pan or Pot
Ingredients
For chicken marination
- ½ kg Chicken skinless, bone-in, or boneless chicken thighs or drumsticks, legs, breast
- ½ cup Yogurt curd or 2 tablespoon lemon juice
- 1 tablespoon Ginger grated
- 1 to 2 teaspoon Garlic minced
- 3 to 4 Green chilies chopped
- ½ teaspoon Turmeric powder
- 1 teaspoon Red Chilie Powder
- 1 teaspoon Salt
- 1 to 2 tablespoon Mint leaves finely chopped
- 1 to 2 tablespoon Coriander leaves finely chopped
To cook the rice
- 1 cup Basmati rice
- 1 teaspoon Salt
For making the biryani
- 2 tablespoon Ghee Vegetable Oil
- 1 teaspoon Cumin seeds
- 2 tablespoon Cashews
- ½ inch Cinnamon stick
- 2 Cloves
- 2 to 3 Cardamom seeds
- 1 Bay leaf
- 1 Onion large sliced or 2 medium
- 1 Tomato finely chopped (optional)
- 1 tablespoon Ghee or butter
- 2 tablespoon Coriander leaves chopped
- 2 tablespoon Mint leaves chopped
- 2 tablespoon Milk optional
- 5 Saffron threads optional
Instructions
Marinate the chicken for biryani
- Make some gashes in the chicken thighs and add them to the bowl.½ kg Chicken
- Add yogurt, finely grated ginger, minced garlic, chopped green chilies, turmeric powder, red chili powder, salt, mint leaves, and coriander leaves.½ cup Yogurt, 1 tablespoon Ginger, 1 to 2 teaspoon Garlic, 3 to 4 Green chilies, ½ teaspoon Turmeric powder, 1 teaspoon Red Chilie Powder, 1 teaspoon Salt, 1 to 2 tablespoon Mint leaves, 1 to 2 tablespoon Coriander leaves
- Marinate it for a minimum of 30 minutes.
- You can keep marinated chicken overnight in the refrigerator. Marination makes it tender, moist, and flavorful.
Par cook basmati rice
- Soak the basmati rice in water for about 30 minutes if you have time. This helps make the rice fluffy.1 cup Basmati rice
- Add the rice to salted boiling water and cook for 8 to 9 minutes or until 80 percent is done.1 teaspoon Salt
- Drain the rice and keep it aside.
Optional step
- Soak saffron threads in warm milk and keep it aside.5 Saffron threads, 2 tablespoon Milk
How to make chicken biryani?
- Add oil, cumin seeds, cashews, cinnamon, cloves, cardamom, bay leaf, and saute in a large pan on medium-high heat until aromatic.2 tablespoon Ghee, 1 teaspoon Cumin seeds, 2 tablespoon Cashews, ½ inch Cinnamon stick, 2 Cloves, 2 to 3 Cardamom seeds, 1 Bay leaf
- Now add finely sliced onion and saute until translucent.1 Onion
- Add tomato, marinated chicken, any excess marinade, tablespoon of coriander leaves and mint leaves and cook for 5 minutes until chicken becomes pale. Spread the chicken on single layer.1 Tomato
- Now spread the partially cooked rice over the chicken, and pour the milk-saffron mixture or only the milk.
- Sprinkle some water over the rice.
- Next, add ghee and a tablespoon finely chopped coriander leaves, mint leaves and cover the pan with a tight lid.1 tablespoon Ghee, 2 tablespoon Coriander leaves, 2 tablespoon Mint leaves
- Cook on medium-low heat for about 18-20 minutes or until rice is cooked completely. (if the rice is undercooked, sprinkle hot water and cook for a few more minutes)
- After removing from the heat, let the biryani rest in the pan with a closed lid for another 10 minutes.
- Fluff the rice. Serve with raita or salan or biryani gravy (shorba), and enjoy.
Video
Notes
- The video posted here is to learn how to make biryani. The ingredient amounts are a little different, and it is made without yogurt.
- Use a heavy-bottomed pan to prevent the biryani from catching the bottom.
- After adding partially cooked rice, you can place the biryani pan on a flat dosa skillet on medium-low heat and continue cooking for 18-20 minutes. This ensures an even distribution of heat and prevents the biryani from burning at the bottom.
- You may garnish with fried onions before serving. Check the recipe for making biryani with fried onions.
- Yogurt helps the meat tenderize. If you do not like curd or yogurt, simply marinate with lemon juice or coconut milk.
- Authentic biryani never uses tomatoes. I just add them when I have them in my pantry. You can even skip them.
- If you do not have all the spices listed in the ingredient list, try using the available ones or add garam masala powder while sauteing the chicken.
Nutrition
Calories: 510kcal | Carbohydrates: 49g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 97mg | Sodium: 1367mg | Potassium: 528mg | Fiber: 4g | Sugar: 5g | Vitamin A: 740IU | Vitamin C: 21mg | Calcium: 111mg | Iron: 3mg