Chicken Biryani Recipe

Chicken biryani is a joyous celebration with every bite, not just a meal. Tender chicken, aromatic basmati rice, and a colorful blend of spices are all combined in this classic South Asian dish to create a harmonic whole. To make authentic, restaurant-caliber Chicken Dum Biryani at home that is bursting with rich flavors and heady scents, follow this recipe.

Ingredients

For the Chicken Marinade:

One kilogram of bone-in, medium-sized pieces of chicken
One cup of whisked full-fat yogurt
2 tablespoons of garlic-ginger paste
Two tablespoons of red chili powder (to taste)
One teaspoon powdered turmeric
Twice as much coriander powder
One teaspoon powdered garam masala
One teaspoon of salt, adjusted to taste
One large lemon’s juice
Half a cup of birista, or crispy fried onions
A handful of coriander and mint leaves, chopped

For the Rice:

Three cups of aged basmati rice that has been rinsed and soaked for half an hour
Eight to ten cups of boiling water

Whole Spices (sabut garam masala):

Two bay leaves
Four to five green cardamoms
Four to five cloves
One-inch cinnamon stick
One teaspoon of Shah Jeera (optional caraway seeds)
Add two tablespoons of salt (to boil water).
One teaspoon of cooking oil

For Layering:

Half a cup of crunchy fried onions
Half a cup of freshly chopped mint leaves
Half a cup of freshly chopped coriander leaves
Three tablespoons of warm milk soaked with a pinch of premium saffron
Three tablespoons of melted clarified butter (ghee)
Prepared chicken masala
Rice that has been partially cooked

Instructions

Step 1: let the chicken marinate. Put the chicken in a big bowl with all the marinade ingredients. To coat all pieces, thoroughly mix. For more flavor, cover and chill for at least two hours or overnight. Step 2: Get the rice cooked In a big pot, bring water to a boil while adding oil, salt, and all the spices. After draining the rice, bring the water to a boil. Cook the rice until it is about 70% done; it should still be just a bit firm. Right away, drain and set aside. Step 3: Prepare the Masala Chicken. Heat 3 tablespoons of oil or ghee in a heavy pot or Dutch oven. Evenly distribute the marinated chicken on top. Sauté for 5 to 7 minutes over medium-high heat. Reduce the heat, cover, and simmer until the oil begins to separate from the masala and the chicken is 80% cooked. Step 4: Put the biryani on top. Reduce the heat to the minimum. Place half of the rice on top of the chicken. Over the rice, scatter the ghee, saffron milk, mint, coriander, and half of the fried onions. Garnish with the remaining ghee, saffron milk, herbs, and onions after adding the remaining rice. Step 5: Slow Steaming, or “Dum” Put a lid on the pot and seal it tightly. Use dough or foil, or wrap a kitchen towel around the edge of the lid for a perfect seal. Cook for 20 to 25 minutes on the lowest heat. For even heating and to avoid burning, you can choose to set the pot on a flat pan. After cooking, switch off the heat and give it a 15-minute rest.

Serving Suggestions

To mix the layers, gently fluff the biryani from the pot’s side. Serve hot with your preferred chutney, fresh kachumber salad, or refreshing mint raita (yogurt dip).

Enjoy the rich aroma and royal taste of your homemade Chicken Biryani!