Chicken Biryani
Chicken Biryani is a layered rice dish prepared by marinating chicken, cooking with spices, and layering with basmati rice, saffron, and fried onions.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into medium pieces) | 1 | Kilogram |
| Basmati Rice (soaked for 30 minutes) | 500 | Grams |
| Onion (thinly sliced) | 3 | Count |
| Tomato (chopped) | 2 | Count |
| Yogurt (whole milk based) | 200 | Milliliters |
| Ginger Garlic Paste | 2 | Tablespoons |
| Green Chili (slit) | 3 | Count |
| Mint Leaves (chopped) | 1 | Bunch |
| Cilantro (chopped) | 1 | Bunch |
| Saffron (soaked in warm milk) | 1 | Pinch |
| Milk (whole milk) | 50 | Milliliters |
| Biryani Masala | 2 | Tablespoons |
| Salt (or to taste) | 2 | Teaspoons |
| Ghee | 3 | Tablespoons |
| Oil | 3 | Tablespoons |
| Cinnamon Stick | 1 | Inch |
| Clove | 4 | Count |
| Cardamom | 4 | Count |
| Bay Leaf | 2 | Count |
Instructions
- Marinate chicken with yogurt, ginger garlic paste, biryani masala, and salt. Set aside for at least 1 hour.
- Heat oil and ghee in a large pot. Fry onions until golden brown and set aside half for garnishing.
- In the same pot, add cinnamon, cloves, cardamom, and bay leaves. Sauté for a minute.
- Add marinated chicken, tomatoes, and green chilies. Cook until chicken is half done.
- Boil basmati rice with salt until 70% cooked. Drain and set aside.
- Layer half of the rice over the chicken. Sprinkle mint, cilantro, and fried onions.
- Add remaining rice. Drizzle saffron milk over the top.
- Cover and cook on low heat for 20-25 minutes until rice is fully cooked.
- Gently mix the layers before serving. Garnish with remaining fried onions.
Prep
- Marinate chicken for at least 1 hour
- Soak basmati rice for 30 minutes
- Soak saffron in warm milk
Kitchen equipment
Large Heavy-bottomed PotSaffron Strands