Chicken Biryani

Today we will be preparing amazing Indian chicken biryani using this recipe. While this may seem like a somewhat difficult recipe to follow; the hardest part is having all ingredients; once that’s done, everything else is very simple. This is just one of many flavors of the chicken biryani recipes. Be sure to comment on other recipes below. Are we set? Let’s start;

Chicken Biryani

Cindy

Biryani is an Indian rice dish that was developed with the bid to blend flavors of spicy Indian rice dishes to those of the Persian rice dish called pilaf. There are different variations of biryani recipes. Follow along this chicken biryani recipe to prepare an amazing main course meal

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Main Course

Cuisine Indian

Servings 5

Ingredients

  

Rice

• 2 cups Long-grain basmati rice
• 3 Whole black cardamom pods
• 2 inch Cinnamon stick
• 3 Whole green cardamom pods
• 1 tsp Peppercorns
• Salt (to taste)
• 2 Bay leaves

Chicken

• 0.6 kg Chicken pieces (drumsticks or whole thighs)
• 3 Whole chilis that are sliced
• 1 tsp Olive oil
• 1 tbsp Ghee
• 2 tsps Ginger garlic paste, divided
• ⅓ cup Finely chopped onion (red)
• 1 tsp Turmeric powder
• ¼ cup Plain whole milk yogurt

Saffron Milk

• ½ tsp Saffron threads
• ⅓ cup Milk

Fried Onions

• 1 cup Thinly sliced onion (red)
• 1 cup Cooking oil

Other Ingredients

• 1 tsp Ghee
• ¼ cup Whole milk plain yogurt
• ¼ cup Mint (chopped)
• ¼ cup Cilantro (chopped)
• 1½ tsps Garam masala

Instructions

 

• Mix 1 teaspoon of the ginger garlic paste, turmeric powder, sliced chilis, yogurt, olive oil, and salt in a bowl. Add the chicken and massage well to coat with marinade. Cover and place in the refrigerator to marinate for at least 30 minutes or up to 1 hour.
• Wash the rice then drain and set aside. In a pot, add the salt, the whole spices, and enough water for the rice to float around freely when boiling.

  Add the rice to the pot and cook until the rice is 90 percent done and slightly crunchy in the middle; the rice will finish cooking in the dish. Drain the rice using a sieve, then spread it on a large plate to cool. Set aside for later. Do not discard whole spices in the rice.
• Stir the saffron strands into the milk. Cover and set aside until ready to layer the biryani.
• Heat the oil in a frying pan over high heat. Drop a strand of onion into the hot oil and if it sizzles loudly, then the oil is hot enough. Set a plate lined with a paper towel nearby for draining the finished onions.

  Carefully drop the onions into hot oil and cook until the onions are brown and crispy. Carefully remove all the onions with a slotted spoon and transfer to the paper-towel-lined plate.
• Once the chicken has finished marinating, melt 1 tablespoon of ghee in a pot or pan on medium heat. Add 1 tsp of ginger garlic paste and cook until the paste begins to turn golden brown. It should take about a minute or so.

  Add the finely chopped red onion and then cook for 3 to 5 minutes on medium heat until the onion softens and begins to turn golden.

  Add marinated chicken and the marinade and stir. Cover and cook on medium-low heat for 8 to 10 minutes or until the chicken is about 90 percent cooked. The chicken will finish cooking in the oven after combining with the other components.
• Preheat the oven to about 175°C.

  Grease a 2.8-liter baking dish with 1 teaspoon of ghee. Spread half of the rice in an even layer on the bottom of the baking dish and press down gently with your hand to pack the rice layer.

  Arrange the chicken and its sauce in a layer on top of the rice, then top with the cilantro, mint, half of the fried onions you prepared, the yogurt, and ½ a teaspoon of garam masala.

  Follow with the rest of the rice and press down again gently to pack everything. Spread the rest of the fried onion over the top and sprinkle with the remaining 1 teaspoon of garam masala. Evenly pour the saffron milk over everything.
• Tightly cover the dish with 2 or 3 layers of aluminum foil. Place in the oven and bake for about 45 minutes, or until the rice and the rest of the ingredients are cooked through. The foil creates steam for the rice; just uncover a corner and check for completeness by pressing the rice between your thumb and index finger.
• Transfer the biryani to a cooling rack and let it rest while still covered for about 10 to 15 minutes before uncovering.

  Gently use a fork to mix all the layers together before serving. You may serve with a simple salad.

Keyword biryani, biryani recipe, chicken biryani, indian cuisine

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