Chicken Biryani is a fragrant and flavorful rice dish that combines marinated chicken with aromatic basmati rice, spices, and herbs. It’s a classic South Asian dish, perfect for festive occasions or a special dinner.
Ingredients:
For the Chicken Marinade:
- 1 lb (450g) bone-in chicken, cut into pieces
- ½ cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
For the Biryani:
- 2 cups basmati rice, soaked for 30 minutes
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 4-5 whole cloves
- 4-5 whole cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 4 cups water or chicken stock
- 1 teaspoon garam masala
- 1 cup fresh coriander and mint leaves, chopped
- 4 tablespoons ghee or oil
- Salt to taste
- Optional: saffron soaked in warm milk for color and flavor
Instructions:
- Marinate the Chicken: In a large bowl, combine yogurt, ginger-garlic paste, turmeric powder, chili powder, cumin powder, garam masala, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour (or overnight for best results).
- Cook the Rice: In a large pot, bring 4 cups of water or chicken stock to a boil. Add the soaked and drained basmati rice, a pinch of salt, and whole spices (cloves, cardamom, cinnamon, bay leaves). Cook the rice until it’s 70% done (still a bit firm). Drain the rice and set aside.
- Cook the Chicken: In a large skillet or heavy-bottomed pot, heat 2 tablespoons of ghee or oil. Add cumin seeds and sauté for a minute. Add sliced onions and fry until golden brown. Add chopped tomatoes and green chilies, cooking until softened. Stir in the marinated chicken and cook on medium heat until the chicken is fully cooked and the oil separates.
- Layer the Biryani: In a large pot or Dutch oven, layer half of the par-cooked rice on the bottom. Add the cooked chicken and its sauce on top of the rice, spreading it out evenly. Layer the remaining rice on top. Drizzle with saffron milk (if using) and sprinkle with fresh coriander and mint leaves.
- Dum Cooking: Cover the pot with a tight-fitting lid or seal it with foil. Cook on very low heat for 20-25 minutes to allow the flavors to meld together (this process is called “dum cooking”).
- Serve: Fluff the biryani with a fork and serve hot with raita (yogurt sauce) or a side salad.
Calorie Count:
For one serving (based on 6 servings):
- Chicken (3 oz per serving): ~150 calories
- Basmati rice (â…“ cup per serving): ~150 calories
- Yogurt (2 tablespoons per serving): ~30 calories
- Ghee or oil (2 teaspoons per serving): ~80 calories
- Onions, tomatoes, and spices: ~50 calories
Total per serving: Approximately 450-500 calories, depending on portion sizes and specific ingredients used.
This rich and flavorful dish is perfect for special occasions, blending the fragrant spices and tender chicken with fluffy basmati rice. Enjoy!
