Chicken Biryani is probably one of the most famous Chicken preparations associated with Indian cuisine, next only to the likes of Tandoori chicken and Chicken Butter Masala. Essentially Mughlai, this dish has various versions all across India.
I make Biryani (flavored rice preparations) at least once a weak as it’s a complete meal on it’s own. It has protein from the chicken (or Paneer or Soya Chunks in the Vegetarian Biryani Version), carbs from the rice, fibers from the salad and a side of Raita!
I can go on and on about Biryani as this is one of my favorite foods to eat but let’s just get to the execution.
Prep time: 20 mins
Cook time: 40 mins
Total time: 60 mins
Chicken Biryani: A spicy, tangy, flavourful rice preparation with chicken.
Recipe type: Main Dish, Non-Vegetarian
Serving Size: 2-3
- Chicken, with bone – 400 gms
- Long grain rice (Basmati) – 1 cup
- Cinnamon – 1 inch stick
- Big Cardamom – 1
- Bay leaf – 1
- Star anise – 1
- Cumin seeds – 1 tsp
- Cloves – 3
- Green cardamom – 3
- Green chilly, slit and seeds removed – 1
- Ginger and garlic paste – 1 tbs
- Onion, sliced – 1 Medium
- Tomatoes, finely chopped – 1 cup
- Turmeric powder – 1/2 tsp
- Red chili powder – 1 tsp
- Black pepper powder –
- Cinnamon powder – 1/4 tsp
- Garam masala or Biryani masala – 1/2 tbs
- Thick curd – 2 tbs
- Fresh coriander, chopped – 1/4 cup
- Fresh mint leaves – 1/4 cup
- Ghee – 3 tbs
- Milk – 1 tsp
- Saffron strands – A pinch
- Salt to taste
- Roasted Cashews/Almonds for garnish!
- Wash rice and soak for 10 minutes. In a pot, boil at least 3 cups of water and put a tsp of salt. Once the water comes to a boil, add rice and cook until half done. Drain water, immediately pour cold water over the strained rice to stop them from cooking further and keep aside.
- Clean the chicken thoroughly with water and keep aside.
- Soak saffron strands in warm milk and keep aside.
- Now in a deep heavy bottomed skillet, add 2 tbs ghee and all the dry spices (Cinnamon, Big Cardamom, Bay leaf, Star anise, Cumin seeds, Cloves, Green cardamom).
- Once they crackle, add green chilies, ginger garlic paste and sauté for under a minute. Now add sliced onions and sauté on very low heat until light golden brown (at this stage you can add 1/2 tsp of sugar to the onions for a nice caramelisation).
- Once done, add tomatoes and fry until oil separates. Now add all the spice powders (Turmeric powder, Red chili powder, Black pepper powder, Cinnamon powder, Garam masala or Biryani masala, salt only as per chicken because rice already has salt) and chicken. Mix well, cover and cook until chicken is almost done.
- Now add curd, half the chopped corianders, half the mint leaves and mix again.
- Now add the cooked rice and mix very little. Drizzle 1 tbsp ghee on top, saffron and milk mixture, the rest of the coriander and mint on top and close the lid in such a way that the steam doesn’t escape. Now cook for 10 to 15 minutes on very low flame (or on an iron griddle pan kept on low flame to avoid burning).
- Serve biryani with roasted dry fruits on top and a fresh garden salad raita or boondi raita on the side!