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shilanskitchen
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Easy & Delicious Chicken Biryani: Authentic Indian Recipe Guide
Discover how to make a flavorful and aromatic chicken biryani from scratch with this easy-to-follow recipe. Perfect for family dinners or special occasions, this dish combines tender chicken with fragrant basmati rice and a blend of traditional spices. Learn the step-by-step process to achieve a restaurant-quality biryani at home, infused with rich flavors and a delightful aroma. This guide simplifies the complex art of biryani making.
#Biryani
#Chicken
#Indian Food
#Spicy
#Rice Dish
#Traditional
#Easy Recipe
Perfectly Plated Chicken Biryani
Recipe Information
45m
Prep Time
1h 15m
Cook Time
2h
Total Time
4
Servings
Medium
Indian
English
Nutrition (per serving)
600
Calories
45g
Protein
60g
Carbs
20g
Fat
Flavorful Biryani Layers in Pot
Ingredients
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Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Rich Chicken Masala Base
Instructions
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- Marinate the chicken: In a large bowl, combine chicken pieces with plain yogurt, ginger-garlic paste, biryani masala, turmeric powder, red chili powder, coriander powder, cumin powder, salt, half of the chopped mint leaves, and half of the chopped coriander leaves. Mix well to coat all chicken pieces. Marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator.45m
Preview45mPreviewMarinate the chicken: In a large bowl, combine chicken pieces with plain yogurt, ginger-garlic paste, biryani masala, turmeric powder, red chili powder, coriander powder, cumin powder, salt, half of the chopped mint leaves, and half of the chopped coriander leaves. Mix well to coat all chicken pieces. Marinate for at least 30 minutes, or preferably 1-2 hours in the refrigerator. - Prepare the fried onions: Heat ghee or cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry until they turn golden brown and crispy. Remove about half of the fried onions and set aside for garnish.10m
Preview10mPreviewPrepare the fried onions: Heat ghee or cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the thinly sliced onions and fry until they turn golden brown and crispy. Remove about half of the fried onions and set aside for garnish. - Cook the chicken masala: Add the marinated chicken to the pot with the remaining fried onions. Cook on medium heat for 10-15 minutes, stirring occasionally, until the chicken is partially cooked and the yogurt begins to thicken. Add the chopped tomatoes and green chilies. Continue to cook until the tomatoes soften and the oil separates from the masala, about 10 more minutes.20m
Preview20mPreviewCook the chicken masala: Add the marinated chicken to the pot with the remaining fried onions. Cook on medium heat for 10-15 minutes, stirring occasionally, until the chicken is partially cooked and the yogurt begins to thicken. Add the chopped tomatoes and green chilies. Continue to cook until the tomatoes soften and the oil separates from the masala, about 10 more minutes. - Par-boil the rice: While the chicken is cooking, drain the soaked basmati rice. In a separate large pot, bring water to a rolling boil. Add salt and a few whole spices (like bay leaf, cardamom, cloves if desired). Add the drained rice and cook until it is about 70% cooked (al dente). This usually takes 5-7 minutes. Drain the rice immediately and set aside.15m
Preview15mPreviewPar-boil the rice: While the chicken is cooking, drain the soaked basmati rice. In a separate large pot, bring water to a rolling boil. Add salt and a few whole spices (like bay leaf, cardamom, cloves if desired). Add the drained rice and cook until it is about 70% cooked (al dente). This usually takes 5-7 minutes. Drain the rice immediately and set aside. - Layer the biryani: Evenly spread the chicken masala at the bottom of the heavy-bottomed pot. Carefully layer the par-boiled rice over the chicken masala. Sprinkle the remaining chopped mint and coriander leaves, the reserved fried onions, and drizzle the saffron-infused milk over the rice. You can add a tablespoon of ghee on top for extra richness.5m
Preview5mPreviewLayer the biryani: Evenly spread the chicken masala at the bottom of the heavy-bottomed pot. Carefully layer the par-boiled rice over the chicken masala. Sprinkle the remaining chopped mint and coriander leaves, the reserved fried onions, and drizzle the saffron-infused milk over the rice. You can add a tablespoon of ghee on top for extra richness. - Dum cooking: Cover the pot tightly with a lid. For best results, you can seal the edges of the lid with a strip of dough to prevent steam from escaping (this is called 'dum' cooking). Cook on very low flame for 20-25 minutes. This allows the flavors to meld and the rice to fully cook in the steam.25m
Preview25mPreviewDum cooking: Cover the pot tightly with a lid. For best results, you can seal the edges of the lid with a strip of dough to prevent steam from escaping (this is called 'dum' cooking). Cook on very low flame for 20-25 minutes. This allows the flavors to meld and the rice to fully cook in the steam. - Serve: Once done, turn off the heat and let the biryani rest for 5-10 minutes before opening the lid. Gently fluff the biryani with a fork, mixing a little from the bottom to bring up the chicken masala. Serve hot, garnished with fresh coriander, mint, or additional fried onions and lemon slices.10m
Preview10mPreviewServe: Once done, turn off the heat and let the biryani rest for 5-10 minutes before opening the lid. Gently fluff the biryani with a fork, mixing a little from the bottom to bring up the chicken masala. Serve hot, garnished with fresh coriander, mint, or additional fried onions and lemon slices.
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