Chicken biryani, a cherished Indian dish, is a symphony of aromatic spices, tender marinated chicken, and fragrant basmati rice, promising a culinary journey through rich flavors and textures. The name ‘Biryani’ gives immense joy to my husband, in fact, it’s my favorite too. This is my version of chicken biryani after trying out various recipes. I make it in a deep, heavy bottomed non-stick pot. As they say, Biryani is not a dish, it’s an emotion. It’s not hard to make, so cook and enjoy it with family & friends. We make Biryani typically on Sunday afternoons. As we love a good nap after that 🙂
Chicken Biryani
Chicken biryani, one of the most beloved Indian dish! My homemade recipe involves slow-cooking marinated chicken and rice with a medley of spices, for a flavorful culinary adventure and a good nap post lunch!
Ingredients
- 2 lbs Chicken I usually get the legs cut into two pieces each
- 2 cups Basmati Rice
- 2 Yellow Onion (big) thinly sliced
- 3 Green Chilies slit lengthwise
- 2 tbsp Ginger Garlic Paste
- 4 Cloves
- 2 inches Cinnamon Stick
- 4 Cardamon Pods
- 2 Bay Leaves
- 1 Vine Tomato (small) chopped
- 1 cup Mint Leaves chopped
- 1 cup Coriander Leaves chopped
- 1 tsp Kashmiri Chili Powder
- 1 1/2 tsp Biryani Masala I use Shakthi brand
- 1/4 cup Thick Coconut Milk
- 2 tbsp Oil
- 2 tbsp Ghee
- 2 cups Water
- Salt to taste
Marinade
- 1/2 cup Greek Style Yogurt
- 1 tsp Kashmiri Chili Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Salt
- Marinate the washed chicken with the following ingredients preferably overnight or a minimum of 2 hours
Instructions
Now, lets cook!
- Mix coconut milk and water and keep aside.
- Heat oil and ghee in a non-stick pot, add all the whole masalas. Once nice aroma comes, add the slit green chillies and sliced onions. Sauté well till the onions are nicely browned.
- Add the Ginger garlic paste and sauté till the raw smell goes and the oil leaves the masala.
- Add chopped tomatoes, and sauté till soft.
- Add a handful of pudina (mint leaves) and coriander and mix well. Save some for garnishing on the top.
- Add Chili powder, Biryani masala powder, and the marinated chicken and mix well.
- Keep in medium flame and close the lid. Let the chicken cook slowly.
- Once the chicken is almost cooked, add the boiled eggs, basmati rice, coconut milk and water and the required amount of salt for the biryani. We have already added salt to the chicken. My rice to salt ratio is 1 cup rice : 3/4 tsp salt.
- Mix well and once it starts boiling, reduce the flame to low.
- Sprinkle some chopped pudina and coriander on top and close the lid.
- You can also heat an iron pan and place the pot on top of it which will become a dhum biryani. But I normally don’t use it.
- After 15 to 20 minutes, open the lid and check if the rice is cooked.
- Serve hot with raita or just plain sliced onions. Yummy yummy in your tummy!!
Tips
- Slow cooking the chicken is key. After adding the masala and chicken, keep stirring and mixing for about 5 minutes and then turn the flame to low and cook the chicken for about 45 minutes. It will be very soft and fall off the bone.
- When you open the lid to check if the rice is cooked well, sometimes the top layer looks half-cooked. Gently mix the rice with a big spatula so the rice doesn’t break and close with the lid for 5 more minutes. It will be perfect.
- I sometimes use store bought ginger and garlic paste. But, fresh ones taste vera level 🙂
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