Description
This Easy Chicken Biryani Recipe combines aromatic spices, tender chicken, and fluffy basmati rice to create a flavorful and satisfying dish. Perfect for family dinners or special occasions, this biryani recipe is a simplified version of the classic dish, making it accessible for home cooks while retaining its authentic taste. Serve with raita or a side salad for a complete meal
Ingredients
Scale
- For the Marinade:
- 1 pound chicken (thighs or drumsticks), skinless
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- For the Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 4 cups water
- 2–3 green cardamom pods
- 2–3 cloves
- 1 bay leaf
- 1 cinnamon stick
- Salt to taste
- For the Biryani:
- 2 tablespoons ghee or oil
- 1 large onion, thinly sliced
- 1 medium tomato, chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon nutmeg (optional)
- Fresh cilantro and mint leaves, chopped (for garnish)
- Saffron strands soaked in 2 tablespoons warm milk (optional)
Instructions
- Marinate the Chicken:
- In a bowl, combine yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt.
- Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour or overnight for best results.
- Cook the Rice:
- Bring 4 cups of water to a boil in a pot. Add cardamom, cloves, bay leaf, cinnamon, and salt.
- Add the soaked rice and cook until it’s about 70% done (still firm to the bite). Drain and set aside.
- Prepare the Biryani Base:
- Heat ghee or oil in a deep pan. Fry the sliced onions until golden brown. Remove half for garnish.
- Add cumin seeds and sauté for a few seconds. Stir in tomatoes and cook until softened.
- Add coriander powder, nutmeg, and the marinated chicken. Cook for 10-12 minutes until the chicken is almost done.
- Layer the Biryani:
- In the same pan, layer half the cooked rice over the chicken. Sprinkle half the fried onions, cilantro, and mint leaves.
- Add the remaining rice and top with the remaining fried onions, cilantro, mint, and saffron milk (if using).
- Steam (Dum) Cook:
- Cover the pan with a tight-fitting lid. Cook on low heat for 20-25 minutes until the rice is fully cooked, and the flavors meld together.
- Serve:
- Fluff the biryani gently with a fork. Serve hot with raita, pickles, or a side salad.
Notes
- For extra flavor, use bone-in chicken.
- Adjust the spice level by altering the amount of chili powder and garam masala.
- If you don’t have saffron, a pinch of turmeric can be mixed with milk for color.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 45
- Category: Main Course