Authentic Chicken Biryani Recipe

Looking for a chicken recipe that brings a taste of India to your kitchen? This Chicken Biryani recipe is your ticket to a fragrant and flavorful meal that’s perfect for any occasion. With its layers of spiced chicken and fluffy basmati rice, this dish will impress your family and friends alike.

Imagine diving into a plate of Chicken Biryani where every grain of rice is infused with aromatic spices, and tender pieces of chicken melt in your mouth. It’s not just a meal; it’s an experience that will transport you to the vibrant streets of India.

Deliciously Spiced Chicken Biryani

This Chicken Biryani is a savory dish featuring marinated chicken, fragrant basmati rice, and a blend of spices, creating a rich and satisfying flavor. Perfectly cooked and layered, it’s a celebration of textures and tastes that will leave you craving more.

Ingredients

2 cups basmati rice, soaked for 30 minutes
500g chicken, cut into pieces
1 large onion, thinly sliced
2 tomatoes, chopped
1/2 cup plain yogurt
2-3 green chilies, slit
1 tablespoon ginger-garlic paste
2 teaspoons biryani masala
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
1/4 cup chopped mint leaves
1/4 cup chopped cilantro (coriander) leaves
4 cups water
4 tablespoons ghee or oil
Whole spices: 4-5 cloves, 2-3 cardamom pods, 1 bay leaf, 1 cinnamon stick

Instructions

Marinate the Chicken: In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, biryani masala, turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes.
Prepare the Rice: In a large pot, bring 4 cups of water to a boil. Add the soaked basmati rice and cook until it’s about 70% done. Drain the rice and set it aside.
Sauté Onions: In a heavy-bottomed pot, heat ghee or oil. Add sliced onions and sauté until golden brown. Remove half for garnishing later.
Cook the Chicken: Add the marinated chicken to the pot with the remaining onions. Cook until the chicken is browned and cooked through, then add chopped tomatoes, green chilies, mint, and cilantro. Cook until tomatoes are soft.
Layer the Biryani: On top of the chicken mixture, layer the partially cooked rice. Sprinkle the reserved browned onions, and cover the pot with a tight-fitting lid. Cook on low heat for about 20-25 minutes to let the flavors meld.
Serve: Gently fluff the biryani with a fork and serve hot with raita or salad.