Indian Chicken Biryani

Indian Chicken Biryani

A delightful dish filled with rich spices and tender chicken, perfect for family gatherings.

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Course: Main

Cuisine: Indian

Keyword: Easy

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: servings

Calories: 550kcal

Equipment

Large Pot
Mixing Bowl

Ingredients

Main Ingredients

2 cups Basmati rice Wash and soak for 30 minutes.
1 lb Chicken thighs, boneless and skinless Cut into pieces.
1 large Onion Thinly sliced.
2 Tomatoes Chopped.
1/4 cup Cooking oil
2 tablespoons Ginger-garlic paste
1/2 cup Plain yogurt
1/4 cup Fresh cilantro Chopped.
1/4 cup Fresh mint leaves Chopped.
1 Juice of one lemon
2 tablespoons Biryani masala
1 teaspoon Turmeric powder
1 teaspoon Red chili powder
4 cups Water
Salt To taste.
2 Bay leaves
4 Green cardamom pods
4 Cloves
1 inch Cinnamon stick
a few Saffron strands Soaked in warm milk.

Instructions

Wash the basmati rice until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
Heat oil in a large pot over medium heat. Add the whole spices (bay leaves, cardamom pods, cloves, and cinnamon stick) and sauté for a minute until fragrant.
Add the sliced onions and fry until they are golden brown.
Stir in the ginger-garlic paste and sauté for another two minutes.
Add the chicken pieces and fry until they start to brown, about 5-6 minutes.
Mix in the turmeric, red chili powder, and biryani masala, cooking for another 1-2 minutes until everything is well combined.
Incorporate the chopped tomatoes, yogurt, half of the cilantro and mint, and lemon juice, cooking until the oil starts to separate from the gravy.
Gently fold in the drained rice with the chicken mixture.
Add 4 cups of water and salt to taste, then bring to a boil.
Reduce the heat to low, cover the pot, and simmer until the rice is cooked and the water has evaporated, about 20 minutes.
Drizzle the saffron-soaked milk over the cooked biryani, cover again, and let it sit for about 10 minutes.
Garnish with the remaining cilantro and mint before serving.

Notes

Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat in a microwave or on low heat in a skillet, adding a splash of water to revive the flavors without drying out the dish.

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