Chicken Biryani

Biryani originated in Persia, was brought to Indian subcontinent by the Mughals and it developed further in Indian sub-continent. Now, it has become a very popular rice recipe worldwide. Biryani is equally famous in many other countries like Iran, Iraq, Pakistan and Afghanistan. It is associated with celebrations especially Marriages in India. This is a special dish which is enjoyed by whole family together.

Biryani is typical made with long grain Basmati rice, spices and meat. Sometimes, eggs and vegetables especially potatoes are also added in it. The vibrant colors and aromatic spices, mixed with flavors of meat makes Biryani an exciting recipe which is loved by everyone. Different meats like Chicken, Mutton, Lamb or Fish can be used in Biryani. Also, there are various cooking methods.

I'm sharing Chicken Biryani Recipe with you today. There are many ingredients in Chicken Biryani without which this dish would be incomplete but these ingredients are common and they are available in every kitchen. Moreover, it is fairly simple to cook and you won't find it difficult to follow the steps. Final product of this recipe is aromatic, flavorful and moist.

You won't need any curry to eat along with Biryani. However, I have served this recipe with raita made of yogurt which goes very well with this dish. For the raita. I have added some basic vegetables in the yogurt with salt and pepper.

Please share your views about this recipe in the comments!

Chicken Biryani Recipe

Author: Kanchan Vaish Singh Preparation Time: 50 to 60 minutes (approx.)

Serving: 2 to 3 Cooking Time: 45 to 50 minutes (approx.)

Ingredients

For Chicken Marination

• Chicken Drumsticks (skinless) 5 to 6 pieces

• Yogurt 4 tbsp

• Ginger Garlic Paste 2 tbsp

• Red Chili Powder 1 tbsp

• Turmeric Powder 1 tsp

• Cumin Powder 1 tbsp

• Salt 2 tsp or as per taste

• Coriander Powder 1 tbsp

• Garam Masala 1 tbsp

• Lemon juice 2 tbsp

• Oil 2 tbsp

• Onions 4 medium

• Coriander leaves 10 to 11

• Mint Leaves 8 to 10

Ingredients For Rice

• Basmati Rice 2 cup

• Salt 1 1/2 tsp or as per taste

• Bay Leaves 2

• Black Cardamom 1

• Cumin Seeds 1 tsp

• Black Pepper 1 tsp

• Green Cardamom 4

• Cloves 4

• Star Anise 1

• Cinnamon Stick 1

• Water 5 cup or as per requirement

• Oil 1 1/2 tbsp

• Saffron a pinch or Yellow food color 2 tbsp in 5 tbsp of water or milk

Ingredient For the Raita

• Yogurt 1 bowl

• Chopped tomatoes 1 medium

• Chopped onions 1 small

• Chopped cucumber half and peeled

• Salt or Black Salt as per taste

• Crushed black pepper 1 tsp

• Cumin powder 1 tsp

• Coriander leaves chopped 1 tbsp

• Lemon juice 1 tbsp

• Paprika or red chili powder 1/2 tsp or a pinch

• Cumin Seeds to sprinkle 1/2 tsp

Preparation Method

1. First of all, make the ginger garlic paste and keep aside to use it later in the chicken marination.

2. Cut the 3 onions into thin slices and fry them until dark brown and keep them separately.

3. Now soak the basmati rice in a large bowl and keep them soaked for about 20 to 30 minutes.

4. In another large bowl put chicken drumsticks and add red chili powder, turmeric powder, cumin powder, coriander powder and garam masala onto the chicken. Mix all well.

5. Now add ginger garlic paste, salt and yogurt in the chicken with some oil. Add lemon juice, chopped coriander, mint leaves in the chicken and mix all together and keep marinated chicken in the fridge for about 30 minutes.

Cooking method for rice

1. After about 20 to 30 minutes of soaking rice now its time to boil them.

2. For the rice, take a large pan. Add 5 cups of water and add all the whole spices for the rice which are mentioned above with some oil and salt.

3. Bring the water to a boil and then add washed rice in it. Boil the rice until they are 70% cooked.

4. Drain the rice in a colander and keep them aside.

Cooking method for the chicken

1. In a large cooking pot, pour some oil and heat it. Add one medium sliced onion into the oil and fry them until golden brown.

2. Add marinated chicken pieces into the onions with all the marination and cook them on high flame first for about 3 to 4 minutes then slow down the flame and cook for another 10 minutes until the drumsticks cooked for about 80%.

3. Stir in between to check the thickness of the gravy and do not add extra water to the chicken. Let it just cooked in its marination until it releases its oil.

4. When the chicken is a little tender and very thick in gravy then start to add one layer of rice to it.

5. Add fried onions to the first layer of rice.

6. Add second layer of rice and put some more fried onions on the top of it.

7. Pour some saffron water or colored water on the top of the final layer of rice and cover the rice. Let them cook on low flame for about 20 minutes.

8. After about 20 minutes switch the flame off and serve the rice on a large plate and sprinkle fresh coriander leaves on the top.

Serve the biryani with the yogurt raita.

For the Raita

1. Whisk the yogurt until creamy consistency and add cumin powder, salt, crushed black pepper, paprika powder and lemon juice. Mix well.

2. Now add finely chopped onions, cucumber and tomatoes and coriander leaves in the yogurt and mix all together.

3. When the yogurt raita is ready then sprinkle some cumin seeds on the top.

Notes

• Tsp teaspoon

• Tbsp tablespoon

• You can adjust salt and spices as per your taste.

• Do not add extra water when cooking the chicken otherwise, the biryani will become soggy in texture.

• Do not overcook the rice just cook them half or 70% because they will be cooked with the chicken as well and same applies to the chicken as well.

Thank You!

Do have a look at Fish Biryani recipe as well.