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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
