“The Best Chicken Biryani Recipe Ever: A Must-Try for Food Lovers

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Chicken Biryani Recipe

Ingredients

For the Chicken Marinade:

  • 500g chicken, cut into pieces (preferably bone-in)
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons lemon juice

For the Biryani:

  • 2 cups basmati rice, soaked for 30 minutes
  • 3 tablespoons ghee or oil
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 2-3 green chilies, slit
  • 1 teaspoon cumin seeds
  • 4-5 cloves
  • 2-3 cardamom pods
  • 1-inch cinnamon stick
  • 1 bay leaf
  • 1 teaspoon biryani masala
  • 1 teaspoon garam masala
  • 1 cup mint leaves, chopped
  • 1 cup cilantro (coriander leaves), chopped
  • 1/2 cup milk with a pinch of saffron (optional)
  • 1/4 cup fried onions for garnish (optional)
  • 2 cups water or chicken broth
  • Salt to taste

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, salt, and lemon juice.
  2. Add the chicken pieces to the marinade and coat them well. Cover and refrigerate for at least 30 minutes to 2 hours. The longer the chicken marinates, the better the flavor.

Step 2: Prepare the Rice

  1. Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  2. In a large pot, bring 4 cups of water to a boil. Add a pinch of salt and a teaspoon of oil. Add the soaked rice and cook until it is 70% cooked (the rice should be slightly undercooked). Drain the rice and set aside.

Step 3: Cook the Chicken

  1. Heat ghee or oil in a heavy-bottomed pan or skillet over medium heat. Add the sliced onions and sauté until they turn golden brown.
  2. Add the cumin seeds, cloves, cardamom, cinnamon stick, and bay leaf. Sauté for a minute until the spices release their aroma.
  3. Add the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.
  4. Add the marinated chicken and cook on medium-high heat until the chicken is browned and the masala is cooked through. Stir occasionally to prevent sticking.
  5. Add the biryani masala and garam masala. Mix well and cook for another 2-3 minutes.

Step 4: Layer the Biryani

  1. In a large pot or Dutch oven, layer half of the cooked chicken mixture at the bottom.
  2. Add a layer of half the cooked rice over the chicken. Sprinkle half of the chopped mint and cilantro leaves.
  3. Repeat the layering with the remaining chicken and rice. Top with the remaining mint and cilantro leaves.
  4. Drizzle the saffron milk over the top layer of rice. You can also add fried onions for an extra layer of flavor and garnish.

Step 5: Dum Cooking (Slow Cook)

  1. Cover the pot with a tight-fitting lid. If you don’t have a tight lid, seal the pot with aluminum foil to trap the steam.
  2. Place the pot on low heat and let it cook (dum) for 20-25 minutes. This slow cooking helps infuse all the flavors together.
  3. Alternatively, you can place a griddle (tawa) under the pot and cook on low heat to avoid direct heat and prevent burning.

Step 6: Serve

  1. Once done, turn off the heat and let it rest for 10 minutes before opening the lid.
  2. Gently fluff the biryani with a fork to mix the layers. Serve hot with raita, salad, or your favorite side dish.

Tips:

  • Use good quality basmati rice for the best texture and aroma.
  • Adjust the spice levels to suit your taste preference.
  • Saffron adds a lovely flavor and color to the biryani, but you can substitute it with a few drops of yellow food color.

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