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Chicken Biryani Recipe


If you are looking for Chicken Biryani Recipe then your search ends here . As one of the most popular and delicious dishes in the world, chicken biryani, is usually made with aromatic spices, chicken and basmati rice, and here is a recipe that you can use:

Ingredients for Chicken Biryani:

For Marination:

  • 2 lbs (about 1 kg) chicken, cut into pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • Juice of 1 lemon

For Rice:

  • 3 cups basmati rice
  • 4-5 cups water
  • 4-5 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1-inch cinnamon stick
  • Salt to taste

For Biryani:

  • 4 tablespoons ghee or oil
  • 2 onions, thinly sliced
  • 2 tomatoes, chopped
  • 2 green chilies, slit lengthwise
  • 1/2 cup fresh coriander leaves, chopped
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 teaspoon saffron strands (soaked in 1/4 cup warm milk)
  • Fried onions (for layering, optional)
  • Garam masala (a blend of whole spices like cardamom, cloves, cinnamon)

Instructions to make Chicken Biryani

Marinate chicken in yogurt, ginger-garlic paste, spices, salt, and lemon juice for 1-2 hours or overnight in the refrigerator for best results.

Rinse the basmati rice until the water runs clear, then soak it in water for 30 minutes before cooking.

First, take a large pot and bring water to a boil. Next, add the soaked and drained rice to the pot along with whole spices like cardamom, cloves, cinnamon, and salt. Cook until the rice is 70-80% cooked, and then drain the water. Finally, set the rice aside

In a separate heavy-bottomed pot, heat ghee/oil. Sauté onions until golden brown.

Add the marinated chicken to the pot with the caramelized onions and cook for 10-15 minutes over medium heat until the chicken is partially cooked.

Layer the partially cooked rice over the chicken in the pot. Sprinkle chopped tomatoes, green chilies, coriander leaves, mint leaves, saffron-infused milk, fried onions (if using), and a sprinkle of garam masala on top.

To prepare the dish, cover the pot with a tight-fitting lid or seal the edges with dough to trap the steam. Then, cook on low heat for about 20-25 minutes until the chicken is fully cooked and the flavors have melded together. Once done, gently mix the layers of rice and chicken together before serving hot with raita (a yogurt-based side dish) or a salad.

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