CHICKEN BIRYANI RECIPE
Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).
Provided by Swasthi
Categories Main
Time 1h25m
Number Of Ingredients 27
Steps:
- To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice & red chili powder.
- Mix up well and taste the marinade. Add more salt and spice if needed.
- Make slits on the chicken pieces. Add it to the marinade &mix well. Cover and set aside for 1 hour to overnight.
- Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.
- Heat ghee or oil in a pot or pressure cooker.
- Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.
- When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
- Add chicken & saute until pale for 5 mins on a medium heat.
- Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
- Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder & 1 teaspoon garam masala.
- Mix everything well and layer chicken evenly at the bottom. (check video)
- Spread drained rice in a layer over the chicken.
- To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.
- Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
- Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)
- Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions & saffron soaked milk if using.
- Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.
- Cooker method - Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further.
- Rest until the pressure settles. Fluff up the chicken biryani with a fork.
- Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
- Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).
Nutrition Facts : Calories 753 kcal, Carbohydrate 86 g, Protein 34 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 114 mg, Sodium 1062 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
AUTHENTIC SPICY CHICKEN BIRYANI
Since my husband is from southern India, I make Indian cuisine 5-6 days a week. Indian cooking is some of the healthiest in the world. Below I have shared the very best biryani recipe with all of you, one of the most coveted dishes in India. It is purely authentic and I did not "Americanize" any part of it. This is one of my husband's favorite dishes. For vegetarians, you can make this using tofu, but skip the pressure cooker step and boil the rice instead. Also, please note that the salt is very important in Indian cooking, as it brings out the flavor of the spices in the recipe. Do not try to use any less salt.
Provided by CityDoors
Categories Curries
Time 1h42m
Yield 4-5 serving(s)
Number Of Ingredients 24
Steps:
- Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
- Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
- Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
- Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes.
- Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves.
- Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
- Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism).
- Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
- When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs.
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