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Preparation Time
30 minutes
Cooking Time
1 hour 45 minutes
Total Time
2 hours 15 minutes
Ingredients for Chicken Biryani
For the Chicken Marinade:
- 1 kg chicken, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons ginger garlic paste
- 2 tablespoons green chili paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin seeds, roasted and ground
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
For the Rice:
- 4 cups basmati rice, soaked for 30 minutes
- 2 bay leaves
- 4-5 cloves
- 4-5 green cardamom pods
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- Salt to taste
For the Biryani:
- 3 large onions, thinly sliced
- 3 tomatoes, chopped
- 4-5 green chilies, chopped
- 1 cup fresh coriander leaves, chopped
- 1 cup fresh mint leaves, chopped
- 1/2 cup oil
- 1/4 cup ghee
- 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk
- 1 teaspoon kewra water (optional)
- 1/2 cup fried onions (for garnish)
Nutrition Details of Chicken Biryani (per serving)
Step-by-Step Instructions for Chicken Biryani
Marinate the Chicken:
o In a large bowl, mix the chicken pieces with yogurt, ginger garlic paste, green chili paste, red chili powder, coriander powder, roasted cumin seeds, turmeric powder, garam masala, and salt.
o Cover and refrigerate for at least 1 hour, preferably overnight.
o Cover and refrigerate for at least 1 hour, preferably overnight.
Prepare the Rice:
o In a large pot, bring water to a boil. Add bay leaves, cloves, cardamom pods, cinnamon stick, cumin seeds, and salt.
o Add the soaked rice and cook until 70% done. Drain and set aside.
o Add the soaked rice and cook until 70% done. Drain and set aside.
Cook the Chicken:
o In a large pan, heat oil and ghee. Add the sliced onions and fry until golden brown.
o Add the marinated chicken and cook on medium heat until the chicken is tender and the oil separates from the masala.
o Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the mixture is well combined.
o Add the marinated chicken and cook on medium heat until the chicken is tender and the oil separates from the masala.
o Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the mixture is well combined.
Layer the Biryani:
o In a large pot, spread a layer of the partially cooked rice.
o Add a layer of the cooked chicken mixture.
o Sprinkle chopped coriander and mint leaves.
o Repeat the layers until all the rice and chicken are used up, finishing with a layer of rice on top.
o Drizzle the saffron milk and kewra water over the top layer of rice.
o Cover the pot with a tight-fitting lid and cook on low heat (dum) for 20-25 minutes.
o Add a layer of the cooked chicken mixture.
o Sprinkle chopped coriander and mint leaves.
o Repeat the layers until all the rice and chicken are used up, finishing with a layer of rice on top.
o Drizzle the saffron milk and kewra water over the top layer of rice.
o Cover the pot with a tight-fitting lid and cook on low heat (dum) for 20-25 minutes.
Garnish and Serve:
o Once done, gently fluff the biryani with a fork.
o Garnish with fried onions.
o Serve hot with raita and salad.
o Garnish with fried onions.
o Serve hot with raita and salad.
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