Simple Chicken Biryani Recipe! Authentic

Recipe

A flavorful journey to the heart of Indian cuisine: simple Chicken biryani recipe

Description

Biryani is more than a dish; it’s an experience that embodies the rich culinary heritage of India. Traditionally made with marinated chicken and fragrant basmati rice, this aromatic and spicy rice dish is topped with spices, herbs and sometimes saffron. Whether it’s a family gathering or a special occasion, biryani always brings a touch of festivity to the table.

Ingredient

• 2 cups basmati rice
• 1 pound chicken thighs, cut into pieces
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon biryani masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 4 cloves
• 4 green cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 1/4 cup fresh mint leaves, minced
• 1/4 cup fresh coriander leaves, chopped
• 4 tablespoons ghee or vegetable oil
• Salt to taste
• 4 cups water

Instruction

1. Rinse and soak the rice & Marinate the chicken:

1. Rinse the Basmati rice under cold water until the water runs clear. Soak rice in water for 30 minutes. Drain and set aside.
2. Marinate the chicken: In a large bowl, combine the chicken pieces with the yogurt, ginger-garlic paste, biryani masala, turmeric powder, red chili powder, and salt. Mix well and marinate for at least 1 hour (preferably overnight in refrigerator).

2. Cook the rice:

1. Cook the rice: Bring 4 cups of water to a boil in a large saucepan. Add the soaked and drained rice, bay leaves, cloves, cardamom pods, and cinnamon stick. Cook the rice until it’s about 70% done (it should still be chewy). Drain and set aside.

3. Prepare and Cook the chicken:

1. Prepare the chicken: In a large heavy-bottomed skillet, heat 2 tablespoons of ghee or oil over medium heat. Add the sliced onions and cook until golden brown. Reserve half of the onions for garnishing.
2. Cook the chicken: Add the cumin seeds to the remaining onions in the pan and cook for 1 minute. Add the chopped tomatoes and cook until soft. Add the marinated chicken and cook until the chicken is tender and the oil separates from the masala.

4 . Layer the biryani:

1. Layer the biryani: Reduce the heat to low. Spread the cooked chicken evenly on the bottom of the pan. Layer the partially cooked rice on top of the chicken. Pour the saffron milk over the rice. Sprinkle with chopped mint and cilantro. Add the reserved fried onions.

5. Dum cooking & Serve:

1. Dum cooking: Cover the pan with a tight-fitting lid. You can seal the edges with dough to keep the steam inside. Cook over low heat for 20-25 minutes to allow the flavors to meld.
2. Serve: Gently fluff rice with a fork. Serve hot with raita (yogurt sauce) or a side salad.

Equipment

• Large pot
• Large heavy bottomed pan
• Mixing bowls
• Tight fitting lid
• Measuring spoons and cups

Nutrition Information

Suitable For Diet

• Dairy (yogurt)
• Gluten (when using pre-packaged seasoning mixes that contain gluten)
• Gluten-free (make sure all spices are gluten-free)

Tips and Tricks

• For a more authentic taste, use bone-in chicken pieces.
• For a richer flavor, add a tablespoon of rose water or kewra water to the rice before layering.
• Use fresh spices for the best flavor.

Garnishing and Serving

• Garnish with fresh cilantro and mint leaves.
• Serve with lemon wedges.

How to store

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.

Conclusion

Chicken Biryani is a celebration of flavors and aromas that is perfect for any special occasion or just to treat yourself to a sumptuous meal. Try this recipe and let the magic of biryani bring warmth and joy to your table. Share your experiences and variations in the comments below.