Chicken Biryani is a flavorful and aromatic rice-based dish that is popular in South Asian and Middle Eastern cuisines. It is typically made with long-grain Basmati rice that is cooked with fragrant spices such as cumin, cardamom, and cinnamon, as well as herbs like cilantro and mint. Chicken is usually the protein source in Chicken Biryani, and it is marinated in a mixture of yogurt and spices before being added to the rice. The dish also contains onions, tomatoes, and sometimes other vegetables such as potatoes or peas. The layers of rice and chicken are cooked together in a pot with a tightly sealed lid to ensure that the flavors meld together perfectly. Chicken Biryani is often garnished with additional herbs and fried onions before serving. It is a hearty and satisfying main course dish that is perfect for special occasions or gatherings.
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Halal Chicken Biryani
Equipment
- Large pot with a tight-fitting lid
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Wooden spoon
- Spatula
- Whisk
- Colander
- Garlic press or mortar and pestle (for crushing ginger and garlic)
- Skillet or frying pan (for frying onions or chicken, if desired)
- Baking dish (if you choose to bake the biryani instead of cooking it on the stovetop)
- Aluminum foil (if you choose to bake the biryani)
- Serving spoon or ladle.
Ingredients
Chicken marinade
- 500 grams chicken (bone-in or boneless)
- ½ cup yogurt
- 1 tbsp ginger paste or freshly grated ginger
- 1 tbsp garlic paste or freshly minced garlic
- 1 tbsp red chili powder
- ½ tbsp turmeric powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tbsp garam masala
- Salt to taste
- 1 tbsp lemon juice
The rice
- 1½ tbsp basmati rice
- 3 cups water
- 2 bay leaves
- 2 cinnamon sticks
- 4 cardamom pods
- 4 cloves
- Salt to taste
Biryani
- 3 tbsp ghee or oil
- 2 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh cilantro leaves, chopped
- A pinch of saffron (optional)
- 2 tbsp milk (optional)
Instructions
- Rinse the rice in cold water and soak it in enough water for at least 30 minutes. Drain the water and set the rice aside.
- In a mixing bowl, combine all the ingredients for the chicken marinade. Mix well to coat the chicken pieces evenly. Cover the bowl with cling film and marinate the chicken in the refrigerator for at least 2 hours, or overnight.
- Heat the ghee or oil in a large pot over medium-high heat. Add the sliced onions and sauté until golden brown. Remove half of the fried onions and set them aside for later use.
- Add the marinated chicken to the pot and cook for 8-10 minutes, or until the chicken is browned on all sides. Add the chopped tomatoes, slit green chilies, and chopped mint and cilantro leaves. Cook for another 2-3 minutes.
- Meanwhile, bring 3 cups of water to a boil in a separate pot. Add the soaked and drained rice to the boiling water. Add the whole spices and salt to taste. Stir gently and bring the water to a boil again. Reduce the heat to low, cover the pot with a tight-fitting lid, and cook the rice for 12-15 minutes, or until it is fully cooked.
- Preheat the oven to 350°F (180°C).
- In a small bowl, soak a pinch of saffron in 2 tablespoons of milk. Set aside for 5-10 minutes.
- Assemble the biryani: In a large baking dish, spread half of the cooked rice evenly. Arrange the chicken pieces and the gravy on top of the rice. Spread the remaining rice on top of the chicken. Drizzle the saffron milk over the rice. Top with the reserved fried onions.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes.
- Once done, remove the biryani from the oven and let it rest for 5-10 minutes before serving. Garnish with additional mint and cilantro leaves, if desired. Enjoy!
