Chicken Biryani Recipe

Method21 steps · about 1 hr 25 min

1. 1

   Step 1: To a bowl, add yogurt (3 tbsp), ginger garlic paste (1.25 tbsp), salt (½–¾ tsp), garam masala (½–1 tbsp), turmeric (0.25 tsp), lemon juice (1 tbsp) & red chili powder (½–1 tsp).

   Uses 3 tbsp plain yogurt · 1.25 tbsp ginger-garlic paste · ½–¾ tsp salt · 0.25 tsp turmeric · ½–1 tsp red chili powder · ½–1 tbsp garam masala · 1 tbsp lemon juice

2. 2

   Step 2: Mix up well and taste the marinade. Add more salt and spice if needed.

   Uses extra marinade/curry salt only to taste · extra marinade spice only to taste · yogurt, ginger-garlic, salt/spices and optional lemon mixed before chicken added

3. 3

   Step 3: Make slits in the chicken (500 g) pieces and mix with the adjusted marinade. Cover and refrigerate 1 hour to overnight.

   Uses 500 g chicken · marinade adjusted before raw chicken added

4. 4

   Step 4: Rinse basmati rice (2 cup) thrice and soak for 30 mins. Drain to a colander after 30 mins.

   Soak basmati rice · 30 minUses 2 cup basmati rice · fresh water for rinsing and soaking rice

5. 5

   Step 5: Heat ghee (2 tbsp) or oil in a pot or pressure cooker.

   Uses 2 tbsp ghee

6. 6

   Step 6: Add whole spices - bay leaf (1), cardamoms, cloves (6), cinnamon, star anise (1), shahi jeera (0.75 tsp) & mace (1). Skip them if you do not have.

   Uses 1 bay leaf · 4 green cardamoms · 6 whole cloves · 1 inch cinnamon stick · 1 star anise · 0.75 tsp shahi jeera · 1 strand mace

7. 7

   Step 7: When the spices begin to sizzle, add onions (1) & fry them evenly stirring often until uniformly light brown but not burnt.

   Uses 1 onion · whole spices sizzled in heated ghee

8. 8

   Step 8: Add chicken & saute until pale for 5 mins on a medium heat.

   Uses onions evenly fried without burning · chicken mixed with marinade and refrigerated 1 hour to overnight

9. 9

   Step 9: Cover and cook over low heat until the chicken is tender and reaches 165°F (74°C) in the thickest part away from bone. Uncover and sauté to evaporate excess moisture before tasting the cooked base.

   Uses marinated chicken sautéed 5 minutes until pale

10. 10

    Step 10: Taste the cooked chicken base and add extra salt only if needed. Add the separate ¼ cup cooking yogurt, HALF of the chopped mint, green chili (1), cooking red chili powder (¼–½ tsp) and 1 tsp cooking garam masala.

    Uses half the chopped mint leaves · 1 green chili · 0.25 cup plain yogurt · ¼–½ tsp red chili powder · 1 tsp garam masala · extra marinade/curry salt only to taste · covered chicken cooked tender and excess liquid evaporated

11. 11

    Step 11: Mix everything well and layer chicken evenly at the bottom. (check video)

    Uses cooked chicken with separate yogurt/spices/chili and first half mint

12. 12

    Step 12: Spread drained rice in a layer over the chicken.

    Uses seasoned cooked chicken arranged evenly on bottom · rice soaked 30 minutes then drained

13. 13

    Step 13: Choose ONE final cooking route. For the pressure cooker measure 3 cups rice water. For an ordinary pot the card gives 3½ cups, though the author notes some aged-rice brands need only 3 cups; use the quantity suited to your rice. Keep the optional extra rice-rescue water separate.

    Uses 3 cup water · additional ½ cup water ONLY for pot route

14. 14

    Step 14: Add salt (0.75 tsp) and mix. Taste the water. It must be slightly salty. Bring this to a rolling boil.

    Uses 0.75 tsp salt · three cups cooker route, or 3½ cups pot route as required for rice

15. 15

    Step 15: Pour 2 cups of this hot water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)

    Uses measured water boiled with ¾ tsp salt · drained soaked rice spread over cooked chicken

16. 16

    Step 16: Level the rice gently. Add the remaining HALF of the chopped mint and optional fried onions (2 tbsp). If using saffron (1 pinch), soak the pinch in the listed 2 tbsp hot milk and sprinkle both over the rice.

    Uses remaining half of chopped mint leaves · 2 tbsp fried onions · 1 pinch saffron · 2 tbsp milk · two cups water poured around sides and remaining water over rice

17. 17

    Step 17: For the ordinary-pot route ONLY, cover and cook over medium heat until rice is fully tender but grains remain distinct. Allow about 15 minutes after water boils, varying with rice. If rice is hard and the bottom dry, add the separately listed ¼–½ cup boiling water and continue until tender. Skip pressure step 18.

    Cook biryani rice · 15 minUses 0.25 cup boiling water · ONLY if cooking in ordinary pot, topping added and rice ready to cook

18. 18

    Step 18: For the pressure-cooker route ONLY, cover according to the cooker instructions and cook over medium-high heat until one whistle. Remove from the burner to stop further cooking. Skip ordinary-pot step 17.

    Uses ONLY if cooking in pressure cooker, topping added and rice ready to cook

19. 19

    Step 19: After the chosen route finishes, let cooker pressure release naturally before opening if applicable. Check the chicken reaches 165°F (74°C) in its thickest part away from bone and rice is fully cooked; continue cooking if necessary. Gently fluff the finished biryani with a fork.

    Uses ONLY pot route, rice tender and grains distinct · ONLY cooker route, one whistle then removed from heat

20. 20

    Step 20: Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.

    Uses chosen route finished and cooker pressure released naturally if applicable

21. 21

    Step 21: Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).

    Uses each serving includes top rice and bottom chicken