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Indian Chicken Biryani

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ndian Chicken Biryani is a rich and flavorful one-pot meal combining tender chicken, fragrant basmati rice, and a blend of aromatic spices like cinnamon, cardamom, and garam masala. This comforting and satisfying dish is perfect for special occasions or any time you’re craving a hearty, flavorful meal. With layers of spiced chicken and rice, this Indian classic is sure to impress!

Ingredients

For the chicken marinade:

  • 1 lb (450g) chicken thighs or breasts, cut into pieces

  • 1/2 cup plain yogurt

  • 2 tablespoons ginger-garlic paste

  • 1 tablespoon lemon juice

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon garam masala

  • Salt, to taste

For the rice:

  • 2 cups basmati rice

  • 4 cups water

  • 2-3 bay leaves

  • 4-5 cloves

  • 2-3 cardamom pods

  • 1 cinnamon stick

  • Salt, to taste

For the biryani:

  • 3 tablespoons ghee or vegetable oil

  • 1 large onion, thinly sliced

  • 2 tomatoes, chopped

  • 1/4 cup cilantro (fresh coriander), chopped

  • 1/4 cup mint leaves, chopped

  • 1 teaspoon cumin seeds

  • 1 teaspoon garam masala

  • 1/2 cup fried onions (optional, for garnish)

  • Saffron strands (optional, soaked in 2 tablespoons warm milk for color and fragrance)

  • 1 tablespoon rose water or kewra water (optional, for extra fragrance)

Instructions

  • For the chicken marinade:

    • In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, and salt. Mix well, ensuring the chicken is fully coated. Cover and marinate for at least 30 minutes or refrigerate for 2-3 hours for best results.

  • For the rice:

    • Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.

    • In a large pot, bring 4 cups of water to a boil. Add bay leaves, cloves, cardamom pods, cinnamon stick, and salt. Stir in the soaked rice and cook on medium heat for 8-10 minutes until the rice is 70% cooked (slightly firm). Drain the rice and set aside.

  • For the biryani:

    • Heat 2 tablespoons of ghee or oil in a large pot. Add sliced onions and sauté until golden and caramelized (about 8-10 minutes). Remove half for garnishing.

    • Add marinated chicken to the pot and cook for 5-7 minutes, stirring occasionally until browned and cooked through.

    • Layer the partially cooked rice over the chicken. Sprinkle garam masala, chopped cilantro, mint leaves, and the remaining fried onions.

  • Steam the biryani:

    • If using saffron, drizzle saffron milk over the rice. Optionally, add rose water or kewra water for added fragrance.

    • Cover the pot tightly with a lid or seal with dough. Cook on low heat for 20-25 minutes to allow the rice to fully cook and absorb the flavors.

  • Serve:

    • Once done, fluff the rice gently with a fork and mix the layers. Serve hot with yogurt, raita, or a fresh salad on the side.

Notes

  • Vegetarian Biryani: Replace chicken with mixed vegetables like carrots, peas, and potatoes.

  • Lamb Biryani: Substitute chicken with lamb. Adjust cooking time as lamb requires a bit more time to cook.

  • Mutton Biryani: For mutton, slow cook for 1.5 hours for tenderness.

  • Spicy Version: Add more red chili powder or green chilies to the marinade for extra heat.

  • Biryani with Nuts: Add cashews or almonds for added flavor and crunch.

Find it online: https://avarecipe.com/indian-chicken-biryani/