Chicken Biryani recipe

Biryani is a beloved dish known for its aromatic flavors and layers of spices. Here's a simplified recipe for making chicken biryani:

Ingredients:

  • 2 cups basmati rice

  • 500g chicken, cut into pieces

  • 2 onions, thinly sliced

  • 1 cup yogurt

  • 2 tomatoes, chopped

  • 4 cloves garlic, minced

  • 1-inch ginger, grated

  • Whole spices (bay leaves, cinnamon, cardamom, cloves)

  • Biryani masala or a mix of spices (cumin, coriander, turmeric, garam masala)

  • Saffron strands soaked in warm milk (optional)

  • Fresh cilantro and mint leaves

  • Ghee or oil for cooking

  • Salt to taste

Method:

1. Marinate the Chicken:

  • Mix the chicken with yogurt, ginger, garlic, a pinch of salt, and biryani masala. Let it marinate for at least 30 minutes to infuse flavors.

2. Prepare Rice:

  • Rinse the basmati rice until the water runs clear. Soak it for 20-30 minutes.

  • In a large pot, bring water to a boil. Add salt and whole spices (cinnamon, cardamom, bay leaves). Parboil the rice for about 5-7 minutes until it's about 70% cooked. Drain and set aside.

3. Cook the Chicken:

  • In a separate pan or pot, heat ghee/oil. Add sliced onions and sauté until golden brown. Remove half for later use.

  • Add tomatoes to the remaining onions and cook until they soften.

  • Add the marinated chicken and cook until it's almost done. Add a splash of water if needed.

4. Layering:

  • In a heavy-bottomed pan or a deep baking dish, start layering the biryani. Begin with a layer of rice, then add a layer of the cooked chicken with gravy. Sprinkle fried onions, chopped mint, and cilantro.

  • Repeat the layers, ending with a final layer of rice.

5. Dum Cooking:

  • Drizzle saffron milk over the rice for added flavor and color. Cover the pot with a tight-fitting lid or seal with dough to create a tight seal.

  • Cook on low heat (dum) for about 20-25 minutes to allow the flavors to meld and the rice to cook completely.

6. Serve:

  • Once done, gently mix the layers before serving. Serve hot biryani with raita (yogurt condiment) or salan (spicy gravy) and enjoy!

Biryani is a versatile dish, so feel free to adjust spices and ingredients to suit your taste preferences. You can also add fried potatoes, nuts, or raisins between the layers for variation.

Simplified recipe for making mutton biryani, another beloved variation of this flavorful dish:

Ingredients:

  • 2 cups basmati rice

  • 750g mutton (goat meat), cut into pieces

  • 2 onions, thinly sliced

  • 1 cup yogurt

  • 2 tomatoes, chopped

  • 4 cloves garlic, minced

  • 1-inch ginger, grated

  • Whole spices (bay leaves, cinnamon, cardamom, cloves)

  • Biryani masala or a mix of spices (cumin, coriander, turmeric, garam masala)

  • Saffron strands soaked in warm milk (optional)

  • Fresh cilantro and mint leaves

  • Ghee or oil for cooking

  • Salt to taste

Method:

1. Marinate the Mutton:

  • Mix the mutton with yogurt, ginger, garlic, a pinch of salt, and biryani masala. Allow it to marinate for at least 1-2 hours or overnight in the refrigerator for enhanced flavors.

2. Prepare Rice:

  • Rinse the basmati rice until the water runs clear. Soak it for 20-30 minutes.

  • In a large pot, bring water to a boil. Add salt and whole spices (cinnamon, cardamom, bay leaves). Parboil the rice for about 5-7 minutes until it's about 70% cooked. Drain and set aside.

3. Cook the Mutton:

  • In a separate deep pot or pressure cooker, heat ghee/oil. Add sliced onions and sauté until golden brown. Remove half for later use.

  • Add tomatoes to the remaining onions and cook until they soften.

  • Add the marinated mutton and cook until it's almost done. Add a splash of water if needed. If using a pressure cooker, cook until the mutton is tender but not falling apart.

4. Layering:

  • In a heavy-bottomed pan or a deep baking dish, start layering the biryani. Begin with a layer of rice, then add a layer of the cooked mutton with gravy. Sprinkle fried onions, chopped mint, and cilantro.

  • Repeat the layers, ending with a final layer of rice.

5. Dum Cooking:

  • Drizzle saffron milk over the rice for added flavor and color. Cover the pot with a tight-fitting lid or seal with dough to create a tight seal.

  • Cook on low heat (dum) for about 20-25 minutes to allow the flavors to meld and the rice to cook completely.

6. Serve:

  • Once done, gently mix the layers before serving. Serve hot mutton biryani with raita or salan and enjoy!

Adjust spices according to your taste preferences and enjoy this flavorful and aromatic mutton biryani!