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Biryani is one the most flavorful and aromatic rice dish in India. Its a multi step process in which rice and chicken is cooked separately and then cooked with the alternate layers of chicken and rice. Loads of spices and a bit of time consuming but absolutely worth of it.
Chicken Biryani Latest
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Serves: 2 People
Preparation Time:
Cooking Time:
Nutrition facts:
200 Calories
20 grams Fat
Rating: 5.0/5
( 1 Votes )
Ingredients
Ingredients for marinating Chicken
- 1 lb Chicken
- 1 tbsp Ginger Garlic paste
- 1/4 tsp Turmeric powder
- 1/4 tsp Salt
- 1 tsp Vinegar
Ingredients for cooking Chicken
- 3 tbsp Oil
- 1 tsp Cumin Seeds
- 2 Bay Leafs
- 2 Black Cardamom
- 5 Black Peppercorn
- 5 Cloves
- 1 Javetri
- 2 Cinnamon Sticks
- 1 cup diced Onion
- 3/4 cup diced Tomatoes
- 1 1/2 tsp Coriander powder
- 1 tsp Chilli powder
- 1 slit Green Chilli
- 1 tsp Biryani Masala
- 1/4 tsp Turmeric powder
- 1/2 cup Yogurt
- 1/2 cup chopped Coriander Leaves
- 1/4 cup chopped Mint Leaves
- 1/4 cup + 2 tbsp Water
- 1 tsp Salt
Ingredients for boiling rice
- 1 cup long grain Basmati Rice
- 7 cups water
- 1 tbsp Salt
- 2 Black Cardamom
- 2 Cinnamon Stick
- 5 Black Peppercorn
- 5 Cloves
- 1 Javetri
- 2 Bay Leaves
Ingredients for Biryani Layers
- 1 tsp Biryani Masala
- 10 Saffron strands
- 1/4 cup fried Onion
- 3 tbsp Ghee
- 1/4 cup chopped Coriander Leaves
- 2 tbsp chopped Mint Leaves
- 1 tbsp Water
Instructions
Marinating Chicken
- Take chicken in mixing bowl and to that add ginger garlic paste, salt, turmeric powder, vinegar.
- Mix everything together very well.
- Cover and set that aside for an hour.
Cooking Chicken
- Heat oil in a heavy skillet.
- After the oil is hot, to that add cumin seeds, and all whole spices, stir that in.
- As soon as the spices start to sizzle, add in onions in that and mix.
- Cook onion till it gets a light golden color.
- Add coriander powder, turmeric powder and cook for 2 minutes.
- Add tomatoes, red chilli powder, slit chilli, mix and cook until tomatoes soften up.
- Then add yogurt, biryani masala, salt, coriander leaves, mint leaves and mix well.
- Add marinated chicken, water, mix well.
- Cover and cook for 20 minutes, stirring it in between.
Cooking Rice
- Wash and soak basmati rice in water for 30 minutes.
- Boil water by adding all whole spices and salt in.
- Then add soaked rice in boiling water and cook for 5 minutes.
- You want to cook rice till its 90% cooked.
- After the rice is partially cooked drain off all excess water from rice.
Layering Biryani
- Take saffron in some water and microwave for 1 minute.
- Then stir it in hot water to extract the good orange color of saffron.
- After chicken gets tender, lower down the heat and add 2 tbsp of water in that.
- Add ghee over the rice.
- Then put a layer of cooked basmati rice on the top of the cooked chicken.
- Then sprinkle saffron water over the rice layer.
- Add a splash of tbsp of water as well.
- The sprinkles biryani masala and fried onion.
- And finally, finish it off with coriander and mint leaves.
Cooking Process
- After Biryani is layered very well, put the lid on.
- Increase the gas to high heat and cook the biryani until you hear a nice sizzling sound from the pan.
- After biryani starts to sizzle, lower the heat to medium, and cook over medium heat for 5 minutes.
- Then lower the heat to the lowest possible setting and cook for 20 more minutes.
- Serve hot with Raita and salad on the side!
Notes
- Try to use big chunks of chicken pieces with bones. I have used chicken drumsticks, thighs, chicken wings.
- Use a heavy bottom skillet so that biryani won't burn or stick to the pan.
- Use food color in place of saffron.
Recipe Video
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