A flavorful and aromatic rice dish made with marinated chicken, basmati rice, and a blend of spices, garnished with fresh herbs and fried onions.
Ingredients
For the Chicken Marinade
- 1kgchicken, cut into pieces
- 1cupyogurt
- 2tbspginger-garlic paste
- 2tbsplemon juice
- 1tspred chili powder
- 1tspturmeric powder
- 2tspgaram masala
- 1tspcoriander powder
- 1tspcumin powder
- Salt to taste
For the Biryani
- 3cupsbasmati rice
- 2piecelarge onions, sliced
- 4clovecloves
- 2piecebay leaves
- 3piecegreen cardamoms
- 1piececinnamon stick
- 5pieceblack peppercorns
- 2piecetomatoes, pureed
- 1cupmilk
- 1tspsaffron strands
- A few strands of kewra water (optional)
- Fresh coriander and mint leaves, chopped
- Ghee or oil
- Fried onions for garnish
How to make Chicken Biryani
Marinate the Chicken
In a large bowl, combine all the marinade ingredients and mix well.
Add the chicken pieces and coat them evenly with the marinade.
Cover and refrigerate for at least 30 minutes, or preferably overnight.
Cook the Rice
Wash the basmati rice thoroughly and soak it in water for 30 minutes.
Drain the rice and cook it according to package instructions until it is 70-80% done.
Drain the excess water and keep the rice warm.
Prepare the Biryani
Heat ghee or oil in a large, heavy-bottomed pot. Add the cloves, bay leaves, cardamom, cinnamon, and peppercorns. Let them splutter.
Add the sliced onions and cook until golden brown.
Add the marinated chicken and cook until it changes color.
Add the tomato puree and cook until the oil separates.
Add the cooked rice, saffron milk, kewra water (optional), and salt to taste.
Gently mix everything together without breaking the rice grains.
Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked and the flavors have blended well.
Garnish with fresh coriander and mint leaves, and fried onions.
Tips & Tricks
For a richer flavor, use a combination of ghee and oil.
You can adjust the spices according to your taste preferences.
To add more layers of flavor, you can add potatoes or eggs to the biryani.
Serve hot with raita and your favorite chutney.
FAQS
How do I properly marinate chicken for biryani to enhance flavor?
To properly marinate chicken for biryani, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, and salt in a large bowl. Coat the chicken pieces evenly with this marinade and refrigerate for at least 30 minutes, or preferably overnight. This allows the spices to penetrate the meat, resulting in a more flavorful dish.
What are some good substitutions for basmati rice in chicken biryani?
If you don't have basmati rice, you can substitute it with jasmine rice or long-grain rice. However, keep in mind that the texture and aroma may differ slightly. For a healthier option, you can also use brown rice, but you will need to adjust the cooking time as brown rice takes longer to cook.
How can I store leftover chicken biryani and how long will it last?
To store leftover chicken biryani, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. When reheating, add a splash of water to prevent it from drying out.
What are some great side dishes to serve with chicken biryani?
Chicken biryani pairs wonderfully with a variety of side dishes. Consider serving it with raita (yogurt sauce), salad, or a tangy pickle to balance the flavors. You can also serve it with a simple cucumber and tomato salad for a refreshing contrast.
Can I make chicken biryani in a pressure cooker, and if so, how?
Yes, you can make chicken biryani in a pressure cooker. After marinating the chicken and sautéing the spices and onions, add the marinated chicken and cook for a few minutes. Then, layer the partially cooked rice on top, add saffron milk, and a little water. Close the lid and cook on high pressure for about 5-7 minutes. Allow the pressure to release naturally before opening the lid.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia