Chicken Biryani
Fragrant basmati rice with spiced chicken and aromatics
Ingredients
Instructions
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Marinate the chickenIn a large bowl, mix the chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, half of the biryani masala, and salt. Let it marinate for at least 20 minutes, preferably 2 hours.
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Prepare the riceBring a large pot of water to a boil with salt, 1 teaspoon of biryani masala, and 1 tablespoon of ghee. Add the soaked and drained rice. Cook until the rice is 70% done (about 5-6 minutes). Drain the rice and set aside.
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Cook the chicken mixtureHeat 3 tablespoons of ghee in a heavy-bottomed pot. Add the sliced onions and fry until golden brown. Add the marinated chicken and cook on medium heat until the chicken is almost done and the gravy thickens, about 15-20 minutes.
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Layer the biryaniIn a large heavy-bottomed pot with a tight-fitting lid, add a layer of the cooked chicken mixture. Sprinkle some mint leaves, coriander leaves, and green chilies. Add a layer of partially cooked rice. Drizzle some saffron milk, rose water, and remaining biryani masala. Repeat the layers, finishing with rice on top.
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Seal and cookDrizzle the remaining ghee over the top layer. Cover the pot with a tight-fitting lid, sealing it with dough or foil if necessary. Cook on low heat for 25-30 minutes to allow the flavors to meld and the rice to finish cooking through the steam (dum process).
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Rest and serveOnce done, let the biryani rest for 10 minutes without opening the lid. Then gently mix the layers, ensuring the rice and chicken are combined well. Serve hot with raita, pickle, or salan.
Nutritional Information
650
Calories
per serving
35
Protein
g per serving
65
Carbohydrates
g per serving
28
Total Fat
g per serving
12
Saturated Fat
g per serving
4
Fiber
g per serving
8
Sugar
g per serving
980
Sodium
mg per serving
15
Vitamin C
mg per serving
3.5
Iron
mg per serving
Chicken Biryani is Also Known As
Dum Biryani, Hyderabadi Biryani, Sindhi Biryani, Lucknowi Biryani or Awadhi Biryani
