Chicken Biryani
A delicious and aromatic Indian dish combining fragrant basmati rice and flavorful chicken, perfect for family dinners or festive occasions.
Ingredients
Main Ingredients
- 2 cups basmati rice Rinsed and soaked for 30 minutes
- 1 lb chicken thighs, boneless and skinless, cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- ¼ cup cooking oil
- 2 tablespoons ginger-garlic paste
- ½ cup plain yogurt
- ¼ cup fresh cilantro, chopped For garnish and mixture
- ¼ cup fresh mint leaves, chopped For garnish and mixture
- Juice of one lemon
- 2 tablespoons biryani masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 4 cups water
- Salt to taste
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 inch cinnamon stick
- a few strands saffron, soaked in warm milk
Instructions
Preparation
- Wash the basmati rice until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
- Heat oil in a large pot over medium heat. Add the whole spices and sauté for a minute until fragrant.
- Add onions and fry until they are golden brown. Then, add the ginger-garlic paste and sauté for another two minutes.
Cooking
- Add the chicken pieces and fry until they start to brown, about 5-6 minutes.
- Stir in turmeric, red chili powder, and biryani masala. Cook for 1-2 minutes until the spices are well mixed with the chicken.
- Add the chopped tomatoes, yogurt, half of the mint and cilantro, and lemon juice. Mix well and cook until the oil starts to separate from the gravy.
- Add the drained rice to the pot and gently mix it with the chicken mixture.
- Pour in 4 cups of water, add salt to taste, and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer until the rice is cooked and the water has evaporated, about 20 minutes.
- Drizzle saffron-soaked milk over the cooked biryani. Cover again and let it sit for about 10 minutes.
- Garnish with the remaining cilantro and mint before serving.
Notes
Serve hot with raita (yogurt sauce) or a simple salad. Store leftovers in an airtight container in the fridge for 2-3 days.