Irresistible Chicken Biryani Recipe: A Flavorful Delight

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History of Biryani Chicken-Biryani

Introduction

Welcome to the world of Chicken Biryani—a dish that’s more than just food, it’s a celebration of flavors and aromas. In this blog post, we’re going to delve into the art of making Chicken Biryani from scratch. From marinating the chicken to layering the rice and spices, we’ll guide you through every step of the process. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more. Let’s begin!

Irresistible Chicken Biryani Recipe: A Flavorful Delight
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Irresistible Chicken Biryani Recipe: A Flavorful Delight

Course: Eid-ul-Fitar, Main Courses, RamadanCuisine: Pakistani, IndianDifficulty: Medium
Servings

5

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

400

kcal

Experience the magic of Biryani with our authentic recipe! Tender chicken (or vegetables) marinated in aromatic spices, layered with fluffy basmati rice, and cooked to perfection. This flavorful dish is a celebration of South Asian cuisine, sure to delight your taste buds and transport you to culinary bliss. Perfect for gatherings or weeknight dinners, our Biryani recipe is guaranteed to become a family favorite in no time.

Ingredients

  • 2 cups basmati rice

  • 500g chicken, cut into pieces (or substitute with vegetables or lamb)

  • 1 large onion, thinly sliced

  • 1/2 cup plain yogurt

  • 2 tomatoes, chopped

  • 2 green chilies, slit

  • 3 cloves garlic, minced

  • 1-inch ginger, grated

  • 1/2 cup fresh cilantro leaves, chopped

  • 1/2 cup fresh mint leaves, chopped

  • 2 tablespoons biryani masala powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1/2 teaspoon garam masala powder

  • 1/4 cup ghee or vegetable oil

  • Salt to taste

  • Saffron strands soaked in 2 tablespoons warm milk (optional)

  • Fried onions for garnish (optional)

Directions

  • Prepare the Rice:
  • Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  • Marinate the Chicken (or Vegetables)
  • In a bowl, mix the chicken pieces (or vegetables) with yogurt, biryani masala powder, turmeric powder, red chili powder, half of the chopped cilantro, half of the chopped mint, half of the sliced onions, ginger, and garlic. Let it marinate for at least 30 minutes.
  • Cook the Rice
  • In a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it is 70% cooked, then drain and set aside.
  • Prepare the Biryani
  • In a separate large pot, heat ghee or oil over medium heat. Add the remaining sliced onions and sauté until golden brown
  • Add the marinated chicken (or vegetables) along with chopped tomatoes and green chilies. Cook until the chicken is partially cooked or vegetables are tender.
  • Layer the partially cooked rice evenly over the chicken (or vegetables). Sprinkle the remaining chopped cilantro and mint leaves on top.
  • Drizzle the saffron-infused milk over the rice for added flavor and color.
  • Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the chicken is fully cooked and the rice is fluffy.
  • Serve
  • Once cooked, gently fluff the biryani with a fork.
  • Garnish with fried onions (optional) and serve hot with raita (yogurt sauce) and salad.

Notes

  • Please note that the calorie counts are approximate and may vary based on specific ingredients and serving sizes.