CHICKEN BIRYANI RECIPE 🐔🌿🧄
Ingredients:
For the chicken marinade:
500 g chicken (bone-in preferred)
1 cup yogurt (curd)
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
Salt to taste
A handful of chopped coriander & mint leaves
Juice of half a lemon
For the rice:
2 cups basmati rice (soaked 30 mins)
4 cups water
1-2 bay leaves
4 green cardamoms
4 cloves
1-inch cinnamon stick
Salt to taste
For the biryani:
2 large onions (thinly sliced and fried until golden brown)
2 tbsp ghee or oil
A pinch of saffron soaked in 1/4 cup warm milk (optional)
Additional mint and coriander leaves for layering
Method:
1. Marinate the chicken:
Combine all marinade ingredients in a bowl. Mix well and refrigerate for at least 1 hour (preferably overnight).
2. Cook the rice:
Boil water with whole spices and salt. Add soaked rice and cook until 80% done. Drain and set aside.
3. Cook the chicken:
In a heavy-bottomed pot or biryani handi, heat oil/ghee. Add marinated chicken and cook for 10–15 minutes until chicken is mostly cooked and masala thickens.
4. Layering:
On top of the cooked chicken, add a layer of fried onions, chopped mint and coriander.
Spread half of the cooked rice.
Repeat the layer with the remaining rice, fried onions, mint, and coriander.
Drizzle saffron milk and 1 tbsp ghee on top.
5. Dum Cooking (Steam Cooking):
Seal the pot with foil or dough and cover with a lid.
Cook on a very low flame for 20–25 minutes or place on a hot tawa to avoid direct flame contact.
6. Serve:
Gently mix from the bottom before serving. Serve hot with raita, salad, or boiled eggs.
