Indian Chicken Biryani Recipe

Introduction

Indian Chicken Biryani is a fragrant and flavorful one-pot dish that combines tender chicken, aromatic spices, and basmati rice. This recipe offers a perfect balance of spices and textures, making it a beloved classic for both special occasions and everyday meals.

Ingredients

• 3/4 cup Cooking Oil
• 2 Cinnamon Sticks
• 4 Whole Cardamom Pods
• 4 Whole Cloves
• 1 1/2 Red Onions
• 2 tablespoons Ginger Garlic Paste
• 2 teaspoons Chili Powder
• 2 teaspoons Ground Coriander
• 2 Green Chili Peppers
• 4 Plum Tomatoes
• 2 pounds Whole Chicken
• Salt to taste
• 1 cup Plain Yogurt
• Fresh Cilantro to taste
• 500 grams Basmati Rice

Instructions

1. Step 1: Heat the cooking oil over medium-high heat in a large pan. Add the whole cloves, cinnamon sticks, and cardamom pods. Fry for about 30 seconds until fragrant. Add the sliced red onions and cook, stirring occasionally, until golden brown, about 10 to 15 minutes.
2. Step 2: Stir in the ginger garlic paste and sauté for 30 seconds. Add chili powder, ground coriander, chopped plum tomatoes, whole chicken pieces, salt to taste, green chili peppers, and plain yogurt. Cook uncovered, stirring occasionally, until the chicken is fully cooked, approximately 20 to 25 minutes. Reserve a tablespoon of the oil from the surface and mix in fresh cilantro. Turn off the heat and set aside.
3. Step 3: Bring a large pot of water to a boil. Add salt and a little oil to the boiling water, then add the basmati rice. Cook the rice until it is about 70% done, roughly 5 minutes after the water returns to a boil. Drain the rice immediately to remove excess water.
4. Step 4: Layer the cooked rice over the chicken in the pan without mixing. Drizzle the reserved oil on top of the rice. Cover the pan with a lid and cook on low heat for 15 minutes to allow flavors to meld. Just before serving, gently mix the rice and chicken gravy. Serve hot.

Tips & Variations

• For extra aroma, add a few strands of saffron soaked in warm milk to the rice before layering.
• You can substitute the whole chicken with bone-in chicken pieces or boneless chicken thighs for quicker cooking.
• Adjust the number of green chilies based on your preferred spice level.
• For a vegetarian version, replace chicken with mixed vegetables or paneer and follow the same cooking steps.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and warm it gently on the stovetop or in the microwave to keep it moist. Avoid reheating multiple times for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of basmati for biryani?

Basmati rice is preferred for its long grains and aromatic qualities, which enhance biryani’s flavor and texture. Using regular rice may result in a stickier dish and less fragrance, but it can still be used in a pinch.

How do I know when the chicken is fully cooked?

Chicken is done when it is no longer pink inside and the juices run clear. Cooking for 20 to 25 minutes as instructed usually ensures it’s thoroughly cooked. You can also use a meat thermometer; the internal temperature should reach 165°F (75°C).

Indian Chicken Biryani Recipe

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★★★★★

4.9 from 90 reviews

• Author: Ethan
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x

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Description

This Indian Chicken Biryani recipe offers a fragrant and flavorful one-pot meal combining tender chicken cooked with spices and yogurt, layered with partially cooked basmati rice and slow-cooked to perfection. The use of whole spices like cinnamon, cardamom, and cloves, along with fresh herbs, gives this traditional dish its authentic aroma and taste.

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Ingredients

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Spices and Aromatics

• 2 Cinnamon Stick
• 4 Whole Cardamom Pods
• 4 Whole Clove
• 2 teaspoon Chili Powder
• 2 teaspoon Ground Coriander
• Salt to taste
• Fresh Cilantro to taste

Vegetables and Herbs

• 1 1/2 Red Onion, sliced
• 2 Green Chili Pepper
• 4 Plum Tomato, chopped

Proteins and Dairy

• 2 pound Whole Chicken, cut into pieces
• 1 cup Plain Yogurt

Rice and Cooking Fats

• 500 gram Basmati Rice
• 3/4 cup Cooking Oil

Other Ingredients

• 2 tablespoon Ginger Garlic Paste

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Instructions

1. Prepare the Spice Tempering: Heat 3/4 cup cooking oil over medium-high heat in a large pan. Add 4 whole cloves, 2 cinnamon sticks, and 4 whole cardamom pods. Fry these spices for about 30 seconds to release their flavors into the oil.
2. Sauté Onions: Add 1 1/2 sliced red onions to the pan and cook until golden brown, which will take about 10 to 15 minutes. This slow caramelization is key to developing the biryani’s rich flavor base.
3. Add Ginger Garlic Paste and Spices: Stir in 2 tablespoons of ginger garlic paste and sauté for 30 seconds. Then add 2 teaspoons chili powder, 2 teaspoons ground coriander, 4 chopped plum tomatoes, 2 pounds of chicken pieces, salt to taste, 2 green chili peppers, and 1 cup plain yogurt. Mix well to combine all ingredients.
4. Cook the Chicken: Cook the chicken mixture on medium heat for 20 to 25 minutes, stirring occasionally until the chicken is fully cooked and tender. During this, reserve a tablespoon of the oil that floats on the surface for later use. Stir in fresh cilantro to taste, then turn off the heat and set aside.
5. Cook the Rice: Bring a large pot of water to a boil. Add salt to taste and a little oil. Add 500 grams of basmati rice and cook until it’s about 70% done, approximately 5 minutes after the water starts boiling again. Immediately drain the excess water to prevent overcooking.
6. Layer and Cook Biryani: Spread the partially cooked rice evenly over the cooked chicken in the pan. Do not mix the layers. Drizzle the reserved tablespoon of oil on top of the rice to enhance flavor and prevent sticking. Cover the pan with a tight-fitting lid and cook on low heat for 15 minutes to allow the flavors to meld and the rice to finish cooking by steaming.
7. Final Mixing and Serving: After cooking, gently mix the rice and chicken gravy together, being careful not to break the rice grains. Serve the biryani hot, garnished with additional fresh cilantro if desired.

Notes

• Using whole spices and slow cooking the onions enhances the authenticity and depth of flavor.
• Partially cooking the rice before layering is crucial to avoid mushy biryani.
• Do not stir the layers during the steaming process to maintain the texture and layering effect.
• You can add fried onions or saffron soaked in warm milk on top before the final steaming for extra flavor and aroma.
• Adjust the number of green chilies based on your preferred spice level.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Indian Chicken Biryani, Chicken Biryani, Indian Rice Dish, Spiced Chicken Recipe, Basmati Rice Biryani