Chicken Biryani Recipe: A Traditional Indian Dish

Chicken Biryani is a popular and flavorful South Asian rice dish that originated in the Indian subcontinent. It is a beloved dish in many households and restaurants and is often served on special occasions such as weddings, Eid, or Diwali. Biryani is made by layering fragrant long-grain basmati rice with a flavorful mixture of spices, meat, and sometimes vegetables. This dish requires some effort and time to prepare, but the result is a delicious and satisfying meal that is worth the wait.

Ingredients:

For the Chicken Marinade:

• 500g chicken, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon Kashmiri chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Rice:

• 2 cups aged basmati rice
• 4-5 cups water for boiling
• 2 bay leaves
• 4 green cardamom pods
• 2 black cardamom pods
• 4 cloves
• 1-inch cinnamon stick
• Salt to taste

For the Biryani:

• 3 tablespoons ghee
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 teaspoons Kashmiri chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala

For Garnish:

• 1 cup fried onions
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons ghee, melted

Instructions: 

1. In a large bowl, combine the chicken with all marinade ingredients. Mix well and refrigerate for 30 minutes to 2 hours to allow the flavours to develop.
2. Wash the basmati rice thoroughly until the water runs clear. Soak the rice in water for 30 minutes, then drain well.
3. Bring 4-5 cups of water to boil with the whole spices (bay leaves, cardamom pods, cloves, and cinnamon) and salt. Add the drained rice and cook until 70% done, about 5-6 minutes. Drain the rice and set aside.
4. Heat ghee in a heavy-bottomed pot over medium heat. Add the sliced onions and fry until golden brown, stirring occasionally. Remove half of the fried onions and set aside for garnish.
5. Add the marinated chicken to the pot with the remaining onions and cook until the chicken is nearly done, about 15 minutes. Add all the powdered spices and stir well to combine.
6. Spread the cooked chicken mixture evenly in the pot. Layer half of the partially cooked rice over the chicken, then sprinkle with half of the reserved fried onions and herbs.
7. Add the remaining rice on top. Finish by sprinkling the remaining fried onions and herbs, then drizzle with melted ghee.
8. Seal the pot tightly with aluminium foil, then place a tight-fitting lid on top. Cook on low heat for 20-25 minutes to allow the flavours to meld and the rice to finish cooking.
9. Let the biryani rest, undisturbed, for 10 minutes before opening.
   

Tips

• Use aged basmati rice for best results
• Don't overcook the rice in first cooking
• Ensure tight seal for dum cooking
• Layer quickly to retain heat

Storage

• Store leftovers in airtight container
• Refrigerate up to 2 days
• Reheat with splash of water

Serving Suggestions

• Serve with raita, salad, or plain yogurt
• Accompany with onion rings and lemon wedges

And there it is - Chicken Biryani is a delicious and aromatic dish that is perfect for a special occasion or a family dinner. With its fragrant spices and tender chicken, it is sure to be a hit with anyone who loves South Asian cuisine. While it may take some time and effort to prepare, the result is well worth it. Enjoy!