Chicken Biryani
Chicken Biryani
Ingredients
For the Chicken Biryani
- 1 kg chicken, cut into pieces
- 500 grams rice
- 2 onions, large, chopped
- 3 tomatoes, medium, chopped
- 5-6 green chilies, chopped
- 2 tablespoons ginger garlic paste
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- to taste salt
- 1 cup yogurt
- 1 tablespoon red chili powder
- 1 cinnamon stick
- 3-4 green cardamom
- 1 black cardamom
- 4-5 cloves
- 1 star anise
- 1/2 teaspoon black peppercorns
- as needed oil
- 1/4 cup fresh coriander, chopped, plus more for garnish
- 1/4 cup fresh mint, chopped, plus more for garnish
- 1 lemon, juiced, plus more for garnish
- 1/4 teaspoon food color, yellow or orange, dissolved in 1 tablespoon water
- 1/2 cup fried onion, for garnish
Instructions
- 1
Chop the 2 large onions, 3 medium tomatoes, 5-6 green chilies, fresh coriander, and fresh mint. Cut 1 kg of chicken into pieces. Squeeze fresh lemon juice from one lemon.
⏱️ 15 min
- 2
In a large bowl, combine the cut chicken, 1 cup of yogurt, 2 tablespoons of ginger garlic paste, 1 tablespoon of coriander powder, 1 tablespoon of cumin powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 tablespoon of red chili powder, and salt to taste. Mix thoroughly to ensure the chicken is well coated. Let it marinate for at least 30 minutes, or longer if time permits.
⏱️ 5 min
- 3
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices (cinnamon stick, green cardamom, black cardamom, cloves, star anise, black peppercorns) and sauté briefly for about 30 seconds until fragrant.
⏱️ 2 min
- 4
Add the chopped onions to the pot and fry until they turn golden brown, stirring occasionally. This will take about 8-10 minutes.
⏱️ 10 min
- 5
Add the marinated chicken to the pot. Stir in the chopped tomatoes and green chilies. Cook this mixture for 15-20 minutes, stirring occasionally, until the chicken is partially cooked and the sauce has thickened.
⏱️ 20 min
- 6
While the chicken is cooking, bring a separate pot of water to a rolling boil. Add the 500 grams of rice to the boiling water. Cook the rice until it is 70% done (the grains should be slightly firm but not hard). This usually takes about 5-7 minutes. Drain the water from the rice immediately.
⏱️ 10 min•🌡️ 100
- 7
Once the chicken curry is cooked, create an even layer of the chicken curry in the bottom of the pot. Carefully spread the partially cooked rice over the chicken layer.
⏱️ 3 min
- 8
Sprinkle the fried onion, fresh chopped coriander, and fresh chopped mint evenly over the rice. Drizzle the dissolved yellow or orange food color and squeeze additional fresh lemon juice over the layers.
⏱️ 2 min
- 9
Cover the pot tightly with a lid (you can seal the edges with dough if you want a perfect 'dum' seal) and cook on very low heat for 15 minutes. This 'dum cooking' allows the flavors to meld and the rice to finish cooking with the steam.
⏱️ 15 min
- 10
Once the dum cooking is complete, turn off the heat and let the biryani rest for 5 minutes (still covered). Gently mix the biryani with a large spoon or spatula from the bottom up to combine the chicken and rice before serving. The Chicken Biryani is now ready to enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Biryani
For the Chicken Biryani
- 1 kg chicken, cut into pieces
- 500 grams rice
- 2 onions, large, chopped
- 3 tomatoes, medium, chopped
- 5-6 green chilies, chopped
- 2 tablespoons ginger garlic paste
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- to taste salt
- 1 cup yogurt
- 1 tablespoon red chili powder
- 1 cinnamon stick
- 3-4 green cardamom
- 1 black cardamom
- 4-5 cloves
- 1 star anise
- 1/2 teaspoon black peppercorns
- as needed oil
- 1/4 cup fresh coriander, chopped, plus more for garnish
- 1/4 cup fresh mint, chopped, plus more for garnish
- 1 lemon, juiced, plus more for garnish
- 1/4 teaspoon food color, yellow or orange, dissolved in 1 tablespoon water
- 1/2 cup fried onion, for garnish
Instructions
- 1
Chop the 2 large onions, 3 medium tomatoes, 5-6 green chilies, fresh coriander, and fresh mint. Cut 1 kg of chicken into pieces. Squeeze fresh lemon juice from one lemon.
⏱️ 15 min - 2
In a large bowl, combine the cut chicken, 1 cup of yogurt, 2 tablespoons of ginger garlic paste, 1 tablespoon of coriander powder, 1 tablespoon of cumin powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 tablespoon of red chili powder, and salt to taste. Mix thoroughly to ensure the chicken is well coated. Let it marinate for at least 30 minutes, or longer if time permits.
⏱️ 5 min - 3
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the whole spices (cinnamon stick, green cardamom, black cardamom, cloves, star anise, black peppercorns) and sauté briefly for about 30 seconds until fragrant.
⏱️ 2 min - 4
Add the chopped onions to the pot and fry until they turn golden brown, stirring occasionally. This will take about 8-10 minutes.
⏱️ 10 min - 5
Add the marinated chicken to the pot. Stir in the chopped tomatoes and green chilies. Cook this mixture for 15-20 minutes, stirring occasionally, until the chicken is partially cooked and the sauce has thickened.
⏱️ 20 min - 6
While the chicken is cooking, bring a separate pot of water to a rolling boil. Add the 500 grams of rice to the boiling water. Cook the rice until it is 70% done (the grains should be slightly firm but not hard). This usually takes about 5-7 minutes. Drain the water from the rice immediately.
⏱️ 10 min•🌡️ 100 - 7
Once the chicken curry is cooked, create an even layer of the chicken curry in the bottom of the pot. Carefully spread the partially cooked rice over the chicken layer.
⏱️ 3 min - 8
Sprinkle the fried onion, fresh chopped coriander, and fresh chopped mint evenly over the rice. Drizzle the dissolved yellow or orange food color and squeeze additional fresh lemon juice over the layers.
⏱️ 2 min - 9
Cover the pot tightly with a lid (you can seal the edges with dough if you want a perfect 'dum' seal) and cook on very low heat for 15 minutes. This 'dum cooking' allows the flavors to meld and the rice to finish cooking with the steam.
⏱️ 15 min - 10
Once the dum cooking is complete, turn off the heat and let the biryani rest for 5 minutes (still covered). Gently mix the biryani with a large spoon or spatula from the bottom up to combine the chicken and rice before serving. The Chicken Biryani is now ready to enjoy.
⏱️ 5 min