Chicken Biryani Recipe

Biryani, which when cooked perfectly, can turn into a dish par excellence. Loved by all food lovers across the world, this traditional recipe represents the rich culinary heritage of India. This easy-to-make chicken recipe is perfect for special occasions and can be prepared quickly with ingredients easily available in your kitchen like garam masala, chicken, saffron (kesar), ginger, garlic, basmati rice. If you want your Chicken Biryani to be more aromatic, you can dry roast the spices before preparing this easy chicken recipe. 


Chicken Biryani recipe can be cooked in various innovative ways and you can also add your own innovations to it! This royal delicacy is prepared using a balance of spices and meat cooked with rice in perfect proportions and it tastes best when cooked in low flame or using the dum cooking method. When the biryani is cooked on low flame, it actually makes the chicken pieces more tender, aromatic and juicy. So, put in a little bit of time and energy of yours in making this popular Indian dish by simply following the given steps below and relish the taste of this delectable chicken recipe. Wish you a happy meal!

Ingredients of Chicken Biryani

600 gm boiled basmati rice
4 tablespoon minced mint leaves
salt as required
2 teaspoon coriander powder
1 tablespoon garlic paste
2 tablespoon tomato puree
400 gm thinly sliced white onion
8 green cardamom
1 tablespoon milk
1 kilograms chicken thighs
1 teaspoon garam masala powder
2 pinches saffron
1 tablespoon ginger paste
4 sliced & slit green chili
320 gm chopped tomato
2 teaspoon cumin seeds
6 tablespoon refined oilFor Marination
1/2 teaspoon chili powder
6 tablespoon plain greek yogurt
1 teaspoon powdered turmeric

How to make Chicken Biryani

Step 1

First, in order to marinate the chicken, take a large bowl, put Greek yogurt, turmeric, chili powder along with salt as per your taste in a small bowl. Mix it well using a spoon and then, add the chicken thighs in the mixture and rub with this mixture. Keep aside for about 20-30 minutes, so that the yogurt mixture is properly absorbed by the chicken. Also, soak saffron in the milk to make saffron milk and keep aside.

Step 2

In the meanwhile, pour refined oil in a deep-bottomed pan, keeping it on medium flame. Add cumin seeds and green cardamom in it and saute for about 2 minutes. Once done, immediately add the sliced onion and fry for 2-3 minutes straight. Make sure you don't burn it, so when the onion starts to get brown in color, add tomatoes and tomato puree and fry for another 5 minutes.

Step 3

Next, add the slit green chilies to the mixture along with ginger-garlic paste, frying the mixture yet again for a minute. Then, add coriander powder and turn the flame to medium-low while stirring and cooking the masala. Quickly, add the marinated chicken and mix for a while so that the ingredients absorb the juices properly.

Step 4

Turn the flame to medium again and heat-through for about 5-6 minutes only to turn it over to low heat. Cover with a lid and let simmer for 5 minutes. Make sure to keep stirring during the entire process, else the chicken might stick to the bottom, eventually ending up burnt. You can add little water if you find the consistency too thick.

Step 5

Once done, turn off the flame and add half of the boiled rice in the pan and keep the rest aside until required. Sprinkle milk soaked saffron along with garam masala, mint and coriander leaves. Put the remaining rice over this layer and garnish with the same mentioned four ingredients.

Step 6

Lastly, cover the lid, turn the flame to low medium and let the rice cook for about 5 minutes. Once done, put it off and let the biryani stay covered for about another 10 minutes. Serve hot, along with raita or any chutney of your choice.



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