CHICKEN BERIYANI RECIPE

Chicken Biryani Recipe

Chicken Biryani is a fragrant and flavorful dish made with marinated chicken, aromatic spices, and basmati rice. Here’s a step-by-step recipe to prepare this delicious dish.

Ingredients

For the Chicken Marinade:

• 1 ¼ lbs (567 g) bone-in, skinless chicken, cut into pieces
• ½ cup (115 g) plain whole milk yogurt
• 1 tbsp neutral oil
• 2 tbsp biryani masala (store-bought or homemade)
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½-1 tsp red chili powder (adjust to taste)
• ¼ tsp turmeric powder
• ¼ tsp nutmeg powder
• Pinch of cane sugar (omit if using store-bought biryani masala)
• 2 tsp kosher salt (adjust if using store-bought biryani masala)

For Whole Spices:

• 3 medium dried bay leaves
• 5-6 whole cloves
• 4-5 whole black cardamoms
• 6 star anise
• 6 green cardamom pods
• 2-3 inch cinnamon sticks
• ¾ tsp cumin seeds
• ½ tsp whole black peppercorns

For the Rice:

• 1 ¾ cups (~325-350 g) aged long-grain basmati rice
• 1 ½ tbsp kosher salt
• 1 tbsp oil
• 1 tsp lemon juice or vinegar

Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, combine the chicken pieces with yogurt, oil, biryani masala, coriander powder, cumin powder, red chili powder, turmeric powder, nutmeg powder, sugar, and salt. Mix well to coat the chicken thoroughly.
2. Cover and let it marinate for at least 1 hour, or ideally overnight in the refrigerator.

Step 2: Prepare the Rice

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for about 30 minutes, then drain.
2. In a large pot, bring 7 cups of water to a boil. Add 1 ½ tbsp of kosher salt, oil, and lemon juice or vinegar.
3. Once boiling, add the drained rice and cook for about 5 minutes, or until the rice is just slightly undercooked (it should still have a bite). Drain the rice and set aside.

Step 3: Cook the Chicken

1. In a large, heavy-bottomed pot, heat some oil over medium-high heat. Add the sliced onions and sauté until golden brown, about 15-20 minutes. Remove half for garnishing later.
2. Add the whole spices (bay leaves, cloves, black cardamoms, star anise, green cardamom pods, cinnamon sticks, cumin seeds, and black peppercorns) to the remaining onions. Sauté for a minute until fragrant.
3. Add the marinated chicken along with the marinade to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken changes color.
4. Add chopped tomatoes and green chilies (if using). Stir well and cook for another 5 minutes.
5. Add about ½ cup of water (enough to cover the chicken about 1/3) and bring it to a gentle boil. Reduce the heat to low, cover, and simmer for about 30 minutes, stirring occasionally.

Step 4: Layer the Biryani

1. Once the chicken is cooked, remove the lid and increase the heat to medium-high. Cook for an additional 2-3 minutes to evaporate excess liquid.
2. In a large pot or Dutch oven, layer half of the cooked rice at the bottom.
3. Spread the cooked chicken mixture evenly over the rice layer.
4. Top with the remaining rice, and gently flatten the surface. Optionally, sprinkle some garam masala and fried onions on top.
5. Cover the pot with a tight-fitting lid. Reduce the heat to low and cook for about 25 minutes. This allows the flavors to meld together.

Step 5: Serve

1. After 25 minutes, remove the pot from the heat and let it rest for 10 minutes before uncovering.
2. Gently fluff the biryani with a fork, mixing the rice and chicken layers.
3. Serve hot, garnished with the reserved fried onions, fresh cilantro, and mint leaves. Accompany with raita (yogurt sauce) or salad on the side.

Enjoy your homemade Chicken Biryani, a perfect blend of spices and flavors!