Chicken Biryani

Recipe by
Total Time:
90-120 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • For the rice: 2 cups - basmati rice
  • 2-3 - bay leaves
  • 2-3 - cardamom pods (bruised)
  • 2-3 - cloves
  • 1 tsp - ghee
  • 1/2 cup - mint leaves
  • water as required
  • salt to taste
  • saffron strands
  • For the chicken: 500 g - chicken
  • 1 - onion (thinly sliced)
  • 2 - tomatoes (chopped)
  • 3-4 tbsp - oil
  • 1/2 cup - curd
  • 2 tbsp - ghee (optional)
  • 2 - cloves
  • 2 - cardamom pods
  • 1 - cinnamon stick (small piece)
  • 1 - star anise
  • 1 tsp - ginger paste
  • 1 tsp - garlic paste
  • salt to taste
  • 1/2 tsp - garlic (chopped)
  • 1/4 tsp - sugar
  • 1.5 tbsp - chilli powder
  • 1 tbsp - coriander powder
  • 1/4 tsp - turmeric powder
  • 2 tbsp - biryani masala
  • For garnishing: Fresh sliced tomatoes
  • Caramelized onions and garlic

How to Make Chicken Biryani

  • Heat oil in a heavy based pan and saute the ingredients for chicken (cloves, cinnamon, cardamoms, star anise, followed by garlic and onion.
  • Once they turn brown, add the ginger-garlic paste and cook until the raw smell disappears.
  • Add the tomatoes and cook until mashed, followed by the spices, chilli powder, coriander powder, biryani powder, salt and turmeric.
  • Reduce the heat completely and add curd and mix well.
  • Once cooked, add the chicken pieces and cook until half done. Let the chicken simmer.
  • While the chicken is simmering, pre-soak the basmati rice in water for 10-15 minutes.
  • Cook the rice with all the condiments as well as the saffron strands soaked in water. Once partly cooked, strain in a colander and keep aside, giving a gentle stir to ensure it is only par boiled. Keep aside.
  • Gradually incorporate the chicken masala into the rice, slowly folding it in the rice or you could follow the layering technique used in dum biryani.
  • Place a layer of rice followed by the caramelized onions and garlic and top with chicken.
  • Repeat the process until the rice and chicken have been completely layered.
  • Cover with a lid and let the rice and chicken cook together for another 10-15 minutes on medium heat.
  • Serve with raita, chicken curry, brinjal thokku or chicken fry.

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