Classic Chicken Biryani
Traditional dish · Indian
A fragrant and flavorful layered rice dish made with marinated chicken, aromatic spices, and long-grain basmati rice, slow-cooked to perfection. This is the quintessential Chicken Biryani.
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Ingredients
- Chicken, bone-in pieces1 kg
- Basmati rice, long-grain500 g
- Onions, thinly sliced3 large
- Tomatoes, pureed200 g
- Yogurt, plain200 ml
- Ginger-garlic paste2 tbsp
- Green chilies, slit3-4
- Ghee or oil100 ml
- Whole spices (cardamom, cloves, cinnamon, bay leaf)1 tbsp
- Ground spices (turmeric, red chili powder, coriander powder, cumin powder, garam masala)3 tbsp
- Saffron strands, soaked in milk1 pinch
- Fresh cilantro, chopped1/4 cup
- Fresh mint leaves, chopped1/4 cup
- Saltto taste
- Wateras needed
Steps
- 1
Marinate chicken with yogurt, ginger-garlic paste, ground spices, and salt for at least 1 hour.
- 2
Wash and soak basmati rice for 30 minutes. Cook rice until 70% done in salted boiling water with whole spices. Drain and set aside.
- 3
Heat ghee/oil in a heavy-bottomed pot. Fry thinly sliced onions until golden brown. Remove half for garnish.
- 4
Add marinated chicken to the pot with the remaining fried onions. Cook until chicken is partially tender.
- 5
Add pureed tomatoes and green chilies. Cook until oil separates from the masala.
- 6
Layer the partially cooked rice over the chicken mixture. Sprinkle saffron milk, chopped cilantro, mint, and remaining fried onions.
- 7
Cover the pot tightly with a lid (seal with dough if needed) and cook on low heat (dum) for 20-25 minutes until rice is fully cooked and flavors meld.
- 8
Let it rest for 10 minutes before gently mixing and serving.
