Momos Recipe

Chicken Biryani Recipe ( 5227 )


Chicken Biryani Recipe

Chicken Biryani Recipe


For Marinating the Chicken:

  1. 500 grams (1.1 lbs) of chicken, cut into pieces
  2. 1 cup plain yogurt
  3. 2 tablespoons ginger-garlic paste
  4. 1 teaspoon red chili powder
  5. 1 teaspoon turmeric powder
  6. 1 teaspoon garam masala
  7. Salt to taste
  8. Juice of 1 lemon

For the Rice:

  1. 2 cups long-grain Basmati rice
  2. Water for soaking
  3. 6-8 cups water for boiling
  4. 2-3 bay leaves
  5. 4-5 green cardamom pods
  6. 4-5 cloves
  7. 2-inch cinnamon stick
  8. Salt to taste

For the Biryani:

  1. 3-4 tablespoons vegetable oil or ghee
  2. 2 large onions, thinly sliced
  3. 2-3 green chilies, slit
  4. 2 tomatoes, chopped
  5. 1/2 cup fresh coriander leaves, chopped
  6. 1/2 cup fresh mint leaves, chopped
  7. 1/4 cup warm milk
  8. A pinch of saffron strands (optional)
  9. Ghee for drizzling (optional)

Spices and Seasonings:

  1. 1 teaspoon cumin seeds
  2. 1 teaspoon fennel seeds
  3. 1/2 teaspoon black peppercorns
  4. 1/2 teaspoon fenugreek seeds
  5. 2-3 dried red chilies (adjust to your spice preference)
  6. 2-3 black cardamom pods
  7. Salt to taste

For Layering:

  1. Fried onions (from step 10)
  2. Chopped mint leaves
  3. Chopped coriander leaves
  4. Ghee


Marinating the Chicken:

  1. In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 2 hours or overnight for best results.

Preparing the Rice:

  1. Wash the Basmati rice in cold water until the water runs clear. Then, soak the rice in water for about 30 minutes.
  2. In a large pot, bring 6-8 cups of water to a boil. Add the soaked and drained rice, bay leaves, green cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it’s about 70-80% cooked (parboiled). It should still have a slight bite to it. Drain the rice and set it aside.

Frying the Onions:

  1. Heat about 3-4 tablespoons of vegetable oil or ghee in a large, heavy-bottomed pan over medium-high heat. Add the thinly sliced onions.
  2. Fry the onions until they turn golden brown and crispy. Remove half of the fried onions and set them aside for layering the Biryani later.

Cooking the Chicken:

  1. In the same pan with the remaining fried onions and oil/ghee, add the marinated chicken pieces. Cook on medium-high heat until the chicken is partially cooked and the marinade dries up. This will take about 10-15 minutes.
  2. Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
  3. Now, add the cumin seeds, fennel seeds, black peppercorns, fenugreek seeds, dried red chilies, and black cardamom pods. Sauté for a few minutes until the spices release their aroma.
  4. Mix in the chopped mint leaves and coriander leaves. Cook for a couple of minutes.

Layering the Biryani:

  1. In a large, heavy-bottomed pot, start by spreading a layer of parboiled rice at the bottom. Top it with a portion of the cooked chicken mixture and some fried onions.
  2. Repeat this layering process until all the rice and chicken are used up. Make sure to finish with a layer of rice on top.
  3. Dissolve a pinch of saffron strands in warm milk and drizzle it over the layered Biryani. You can also add a few dollops of ghee on top for extra flavor.

Dum Cooking (Slow Cooking):

  1. Cover the pot with a tight-fitting lid or seal it with dough to create an airtight seal. This will help trap the steam and flavors.
  2. Place the pot on a low flame and let it cook on dum (slow cook) for about 20-25 minutes. Alternatively, you can place a heavy tava (griddle) on the stovetop and put the biryani pot on top of it to avoid direct heat contact. Cook on low heat.
  3. After 20-25 minutes, turn off the heat and let the Biryani sit for another 10-15 minutes without opening the lid. This allows the flavors to meld together.

Serving the Chicken Biryani:

  1. Gently fluff the Biryani with a fork to mix the layers. Garnish with chopped mint and coriander leaves.
  2. Serve hot with raita (yogurt side dish) or a simple cucumber and tomato salad.

Enjoy your homemade Chicken Biryani, a flavorful and aromatic dish that’s perfect for special occasions or a hearty family meal.

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