Chicken Biryani
Chicken Biryani
Ingredients
- 1.5 kg chicken
- 500 g basmati rice
- 1 cup oil
- 4 large onions, sliced
- 3 large tomatoes, chopped
- 1 cup yogurt
- 2 tablespoons ginger garlic paste
- 2 green chilies, chopped
- 1/2 cup coriander, chopped
- 1/2 cup mint, chopped
- 1/4 cup lemon juice
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- to taste salt
- pinch orange food color
- 4-5 green chilies, slit, for layering
- 1/2 cup water
- 4-5 potatoes, optional
- 4-5 plums, optional
- as needed salted water, for boiling rice
Instructions
- 1
Soak the 500 grams of basmati rice in water for 30 minutes. This is a passive step.
⏱️ 30 min
- 2
Heat 1 cup of oil in a large pot over medium-high heat. Add the 4 large sliced onions and fry them until they are golden brown, stirring occasionally.
⏱️ 10 min
- 3
Once the onions are golden, remove half of the fried onions from the pot and set them aside for later use as a garnish.
⏱️ 2 min
- 4
To the remaining onions in the pot, add 2 tablespoons of ginger garlic paste and fry for 2 minutes, stirring constantly until fragrant.
⏱️ 2 min
- 5
Add 1.5 kg chicken to the pot and fry it until the chicken changes color (turns white/light brown) on all sides.
⏱️ 7 min
- 6
Add 3 large chopped tomatoes, 1 tablespoon red chili powder, 1 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, and salt to taste. Mix well to coat the chicken.
⏱️ 3 min
- 7
Mix all the ingredients well and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
⏱️ 7 min
- 8
Add 1 cup yogurt, 1/2 cup chopped coriander, 1/2 cup chopped mint, 1/4 cup lemon juice, 4-5 plums, and 4-5 potatoes (if using). Stir to combine.
⏱️ 3 min
- 9
Mix everything together and cook until the chicken is tender and the oil separates from the sauce, indicating the curry is well cooked. This may take 10-15 minutes.
⏱️ 15 min
- 10
Add 1/2 cup water to the curry and let it simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 11
While the curry is simmering, boil the soaked rice in a separate pot of salted water until it is 80% cooked. The grains should still have a slight bite. Drain the rice thoroughly.
⏱️ 10 min
- 12
In the pot with the chicken curry, start layering. First, add a layer of the chicken curry, spreading it evenly at the bottom of the pot. Then, add a layer of the partially cooked rice over the curry.
⏱️ 3 min
- 13
Sprinkle some of the reserved fried onions, chopped coriander, chopped mint, and slit green chilies over the rice layer.
⏱️ 2 min
- 14
Repeat the layering process, adding another layer of chicken curry, followed by rice, and then more of the fried onions, coriander, mint, and slit green chilies.
⏱️ 3 min
- 15
Finish the top layer with a pinch of orange food color, sprinkled evenly over the rice.
⏱️ 1 min
- 16
Cover the pot tightly with a lid (or foil and a lid) and cook on low heat for 15-20 minutes to allow the biryani to "dum" (steam and infuse flavors). This is a passive cooking step.
⏱️ 20 min
- 17
Once cooked, gently mix the biryani from the bottom up to combine the layers and flavors. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Biryani
- 1.5 kg chicken
- 500 g basmati rice
- 1 cup oil
- 4 large onions, sliced
- 3 large tomatoes, chopped
- 1 cup yogurt
- 2 tablespoons ginger garlic paste
- 2 green chilies, chopped
- 1/2 cup coriander, chopped
- 1/2 cup mint, chopped
- 1/4 cup lemon juice
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- to taste salt
- pinch orange food color
- 4-5 green chilies, slit, for layering
- 1/2 cup water
- 4-5 potatoes, optional
- 4-5 plums, optional
- as needed salted water, for boiling rice
Instructions
- 1
Soak the 500 grams of basmati rice in water for 30 minutes. This is a passive step.
⏱️ 30 min - 2
Heat 1 cup of oil in a large pot over medium-high heat. Add the 4 large sliced onions and fry them until they are golden brown, stirring occasionally.
⏱️ 10 min - 3
Once the onions are golden, remove half of the fried onions from the pot and set them aside for later use as a garnish.
⏱️ 2 min - 4
To the remaining onions in the pot, add 2 tablespoons of ginger garlic paste and fry for 2 minutes, stirring constantly until fragrant.
⏱️ 2 min - 5
Add 1.5 kg chicken to the pot and fry it until the chicken changes color (turns white/light brown) on all sides.
⏱️ 7 min - 6
Add 3 large chopped tomatoes, 1 tablespoon red chili powder, 1 teaspoon turmeric powder, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, and salt to taste. Mix well to coat the chicken.
⏱️ 3 min - 7
Mix all the ingredients well and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
⏱️ 7 min - 8
Add 1 cup yogurt, 1/2 cup chopped coriander, 1/2 cup chopped mint, 1/4 cup lemon juice, 4-5 plums, and 4-5 potatoes (if using). Stir to combine.
⏱️ 3 min - 9
Mix everything together and cook until the chicken is tender and the oil separates from the sauce, indicating the curry is well cooked. This may take 10-15 minutes.
⏱️ 15 min - 10
Add 1/2 cup water to the curry and let it simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 11
While the curry is simmering, boil the soaked rice in a separate pot of salted water until it is 80% cooked. The grains should still have a slight bite. Drain the rice thoroughly.
⏱️ 10 min - 12
In the pot with the chicken curry, start layering. First, add a layer of the chicken curry, spreading it evenly at the bottom of the pot. Then, add a layer of the partially cooked rice over the curry.
⏱️ 3 min - 13
Sprinkle some of the reserved fried onions, chopped coriander, chopped mint, and slit green chilies over the rice layer.
⏱️ 2 min - 14
Repeat the layering process, adding another layer of chicken curry, followed by rice, and then more of the fried onions, coriander, mint, and slit green chilies.
⏱️ 3 min - 15
Finish the top layer with a pinch of orange food color, sprinkled evenly over the rice.
⏱️ 1 min - 16
Cover the pot tightly with a lid (or foil and a lid) and cook on low heat for 15-20 minutes to allow the biryani to "dum" (steam and infuse flavors). This is a passive cooking step.
⏱️ 20 min - 17
Once cooked, gently mix the biryani from the bottom up to combine the layers and flavors. Serve hot.
⏱️ 2 min