Chicken Biryani
Chicken Biryani
Ingredients
For the Chicken Marinade
- 300 grams chicken
- 100 grams yogurt
- 10 grams ginger garlic paste
- 2 green chilies
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
For the Biryani Assembly
- 500 grams rice, soaked
- 1 teaspoon salt, for boiling rice
- 1/2 cup oil
- 1 onion, sliced
- 2 tomatoes, sliced
- 1/2 cup water
- as needed fresh coriander, for garnish
- as needed water, for boiling rice
Instructions
- 1
In a large bowl, combine the chicken, yogurt, ginger garlic paste, green chilies, 1 teaspoon salt, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala. Mix thoroughly until the chicken pieces are evenly coated with the marinade.
⏱️ 5 min
- 2
Cover the bowl and let the chicken marinate for 30 minutes at room temperature.
- 3
While the chicken marinates, prepare the rice. In a large pot, bring a generous amount of water to a rolling boil. Add 1 teaspoon of salt to the water. Add the previously soaked rice to the boiling water.
⏱️ 5 min
- 4
Boil the rice until it is approximately 80% cooked. It should still have a slight bite to it. Carefully drain the water from the rice and set it aside.
⏱️ 10 min
- 5
In a heavy-bottomed cooking pot or Dutch oven, heat 1/2 cup of oil over medium heat. Add the sliced onion and fry, stirring occasionally, until it turns golden brown and caramelized.
⏱️ 8 min
- 6
Add the marinated chicken mixture to the pot with the fried onions. Stir well to combine. Add the sliced tomatoes and 1/2 cup of water.
⏱️ 5 min
- 7
Cover the pot with a lid and cook on medium heat for 15 minutes, stirring occasionally to ensure even cooking and prevent the chicken from sticking to the bottom of the pot.
⏱️ 15 min
- 8
Once the chicken is cooked, spread half of the par-cooked rice evenly over the chicken mixture in the pot. Sprinkle a layer of fresh coriander over this rice layer.
⏱️ 3 min
- 9
Add the remaining half of the cooked rice on top of the first rice layer. Garnish with more fresh coriander.
⏱️ 2 min
- 10
Cover the pot tightly with a lid to trap the steam. If your lid isn't tight, you can seal it with dough or aluminum foil. Cook on low heat for 10-15 minutes to allow the flavors to meld and the rice to finish cooking through the 'dum' method.
⏱️ 15 min
- 11
Once the dum cooking is complete, remove the lid. Gently mix the biryani from the bottom up to combine the chicken masala with the rice before serving.
⏱️ 2 min
- 12
Serve the delicious Chicken Biryani hot.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Biryani
For the Chicken Marinade
- 300 grams chicken
- 100 grams yogurt
- 10 grams ginger garlic paste
- 2 green chilies
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
For the Biryani Assembly
- 500 grams rice, soaked
- 1 teaspoon salt, for boiling rice
- 1/2 cup oil
- 1 onion, sliced
- 2 tomatoes, sliced
- 1/2 cup water
- as needed fresh coriander, for garnish
- as needed water, for boiling rice
Instructions
- 1
In a large bowl, combine the chicken, yogurt, ginger garlic paste, green chilies, 1 teaspoon salt, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala. Mix thoroughly until the chicken pieces are evenly coated with the marinade.
⏱️ 5 min - 2
Cover the bowl and let the chicken marinate for 30 minutes at room temperature.
- 3
While the chicken marinates, prepare the rice. In a large pot, bring a generous amount of water to a rolling boil. Add 1 teaspoon of salt to the water. Add the previously soaked rice to the boiling water.
⏱️ 5 min - 4
Boil the rice until it is approximately 80% cooked. It should still have a slight bite to it. Carefully drain the water from the rice and set it aside.
⏱️ 10 min - 5
In a heavy-bottomed cooking pot or Dutch oven, heat 1/2 cup of oil over medium heat. Add the sliced onion and fry, stirring occasionally, until it turns golden brown and caramelized.
⏱️ 8 min - 6
Add the marinated chicken mixture to the pot with the fried onions. Stir well to combine. Add the sliced tomatoes and 1/2 cup of water.
⏱️ 5 min - 7
Cover the pot with a lid and cook on medium heat for 15 minutes, stirring occasionally to ensure even cooking and prevent the chicken from sticking to the bottom of the pot.
⏱️ 15 min - 8
Once the chicken is cooked, spread half of the par-cooked rice evenly over the chicken mixture in the pot. Sprinkle a layer of fresh coriander over this rice layer.
⏱️ 3 min - 9
Add the remaining half of the cooked rice on top of the first rice layer. Garnish with more fresh coriander.
⏱️ 2 min - 10
Cover the pot tightly with a lid to trap the steam. If your lid isn't tight, you can seal it with dough or aluminum foil. Cook on low heat for 10-15 minutes to allow the flavors to meld and the rice to finish cooking through the 'dum' method.
⏱️ 15 min - 11
Once the dum cooking is complete, remove the lid. Gently mix the biryani from the bottom up to combine the chicken masala with the rice before serving.
⏱️ 2 min - 12
Serve the delicious Chicken Biryani hot.