Prep Time 10 mins
Cook Time 20 mins
Rest Time 1 hr
Total Time 1 hr 30 mins
Ratings: 5 from 4 votes
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 300
Best Season: Fall
Description

Chicken Biryani is a delicious and aromatic rice dish that originated in South Asia. It is made with basmati rice, chicken, and a variety of spices.

Ingredients
  • 2 lb chicken
  • 2 cup basmati rice (rinsed and drained)
  • 4 tomatoes (chopped)
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1/2 tsp red chili powder
  • 1/2 tsp salt
  • 1/4 cup vegetable oil
  • 2 onions (thinly sliced)
  • 4 green chilies (slit)
  • 1 cup yoghurt
  • 1/2 cup cilantro (chopped)
  • 1/4 cup mint leaves (chopped)
  • 1/2 tsp saffron threads (soaked in 2 tablespoons hot milk)
  • 1 tbsp ghee
Instructions
  1. 1
    In a large bowl, combine the chicken, ginger-garlic paste, yoghurt, turmeric powder, coriander powder, cumin powder, garam masala powder, red chili powder, and salt. Mix well to coat the chicken. Let it sit for at least 1 hour.
  2. 2
    Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and cook, stirring occasionally, until browned on all sides.
  3. 3
    Add the onions and green chilies to the pot and cook until softened, about 5 minutes.
  4. 4
    Add the tomatoes and cook until softened, about 5 minutes more.
  5. 5
    Stir in the cilantro, and mint leaves. Cook for 1 minute more.
  6. 6
    Add the rice and 3 cups water to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the rice is cooked through.
  7. 7
    Stir in the saffron milk and ghee.
  8. 8
    Cover the pot and cook on low heat for 10 minutes more, or until the biryani is heated through.
  9. 9
    Serve hot and enjoy!
Tips
  • Marinating the chicken and letting it rest for a couple of hours (or even overnight) makes the chicken tender and flavourful. If you're not in a rush don't skip that step.
  • To get the best results, use basmati rice. It is a long-grain rice that has a nutty flavor and will fluff up nicely when cooked.
  • Soak the rice in cold water for at least 30 minutes before cooking. This will help the rice cook evenly and prevent it from becoming mushy.
  • Don't overcook the rice. The rice should be cooked through, but still have a bit of bite to it.
  • If you don't have saffron, you can use turmeric powder.
  • To get the best flavor, cook the biryani in a heavy-bottomed pot or Dutch oven. This will help to prevent the rice from sticking to the bottom of the pot.
  • To make the biryani more flavorful, you can add cashews, raisins, or potatoes.
Keywords: chicken, biryani
Read it online: https://themoderncookbook.com/recipe/easy-homemade-chicken-biryani-recipe/