Chicken Biryani
Chicken Biryani, a delightful culinary gem from the Indian subcontinent, has fascinated food lovers globally with its aromatic, spiced, and layered allure. Though it's traditionally associated with India's rich culinary history, Biryani's flavorful influence extends far beyond, resonating with food enthusiasts worldwide.The origins of Biryani can be traced back to the Mughal era, though there are also accounts of similar rice dishes from even earlier times. However, what is certain is that Biryani represents a beautiful mixture of spices, rice, and meat, creating a dish that truly shows cultural integration and the shared history of humanity. There are many ways by which the dish can be made, but one amazing, tried and tested, version is this.
Servings: 5
Ingredients
Ingredients
For the Chicken Marination
- Chicken - 500 grams bone-in pieces
- Plain yogurt - 1/2 cup
- Lemon juice - 1 tablespoon
- Turmeric powder - 1/2 teaspoon
- Red chili powder - 1 teaspoon
- Garam masala - 1 teaspoon
- Ginger garlic paste - 2 teaspoons
- Salt - 1 teaspoon
For the Biryani Rice
- Basmati rice - 2 cups
- Bay leaves - 2
- Cloves - 4
- Cinnamon - 1 stick
- Cardamom pods - 4
- Salt - 2 teaspoons
- Water - 4 cups
For the Biryani Gravy
- Onions - 2 thinly sliced
- Tomatoes - 2 chopped
- Green chilies - 2 slit
- Ginger garlic paste - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Red chili powder - 1 teaspoon
- Garam masala - 1 teaspoon
- Fresh mint leaves - 1/4 cup chopped
- Fresh coriander leaves - 1/4 cup chopped
- Cooking oil or ghee - 3 tablespoons
- Salt - to taste
For Layering
- Fried onions - 1/2 cup
- Chopped mint leaves - 1/4 cup
- Chopped coriander leaves - 1/4 cup
- Saffron strands - a pinch soaked in 2 tablespoons of warm milk
- Ghee - 2 tablespoons
Instructions
Method
Step 1. Marinate the Chicken
- Combine the chicken with the yogurt, lemon juice, turmeric powder, red chili powder, garam masala, ginger garlic paste, and salt. Mix well so that the chicken pieces are well coated. Let this marinate for at least 1 hour, but if you have time, let it marinate in the refrigerator for up to 24 hours.
Step 2. Prepare the Rice
- Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- Bring the 4 cups of water to a boil in a large pot. Add the soaked and drained rice, bay leaves, cloves, cinnamon, cardamom pods, and salt. Cook the rice until it's 70% cooked, then drain and set aside.
Step 3. Prepare the Biryani Gravy
- In a large pan, heat the oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown.
- Add the ginger garlic paste and sauté for another minute until the raw smell is gone. Then, add the chopped tomatoes and green chilies, cooking until the tomatoes are soft.
- Now, add the marinated chicken to the pan, and cook until the chicken is tender and fully cooked. You may need to add a little water to prevent the mixture from drying out.
- Add the turmeric powder, red chili powder, and garam masala, stirring well to combine. Cook for another 2 minutes, then stir in the chopped mint and coriander leaves.
Step 4. Layer the Biryani
- In a separate large pot or Dutch oven, spread a layer of the chicken gravy at the bottom. Layer half of the partially cooked rice on top of the chicken gravy. Sprinkle some of the fried onions, mint leaves, coriander leaves, and a drizzle of saffron milk over the rice.
- Repeat this process with the remaining gravy and rice, finishing with a final layer of the garnish (fried onions, mint, coriander, saffron milk, and ghee).
Step 5. Cook the Biryani
- Cover the pot with a tight-fitting lid, then reduce the heat to low. Allow the biryani to cook for 20-30 minutes. This allows the flavors to meld together and infuse the rice.
- After cooking time, turn off the heat and let the biryani sit for another 10 minutes before serving.
- Serve your delicious Chicken Biryani with raita or your favorite side salad for a complete, hearty meal.
Notes
Nutritional Information (Per 250-gram portion)
Number of portions: 4-6
Calories: 550 kcal
Protein: 25g
Carbohydrates: 60g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 80mg
Fiber: 2g
Sodium: 1000mg
Sugar: 4g These values can vary based on the exact ingredients used, their quantities, and portion size. Variations
Vegetarian: Swap the chicken with vegetables like cauliflower, green peas, carrots, and potatoes. You can also add paneer (Indian cottage cheese) for a protein boost. Vegan: In addition to replacing the chicken with vegetables, replace the ghee with vegetable oil, and use a plant-based yogurt for marination. Pescatarian: Replace the chicken with fish like salmon or shrimp. Adjust the cooking time accordingly, as seafood cooks faster than chicken. Spicier: Add more green chilies to the gravy or increase the amount of red chili powder in the marination. Healthier: You can cut down on the amount of ghee used, and use skinless chicken or leaner cuts of chicken, like breast meat.
Number of portions: 4-6
Calories: 550 kcal
Protein: 25g
Carbohydrates: 60g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 80mg
Fiber: 2g
Sodium: 1000mg
Sugar: 4g These values can vary based on the exact ingredients used, their quantities, and portion size. Variations
Vegetarian: Swap the chicken with vegetables like cauliflower, green peas, carrots, and potatoes. You can also add paneer (Indian cottage cheese) for a protein boost. Vegan: In addition to replacing the chicken with vegetables, replace the ghee with vegetable oil, and use a plant-based yogurt for marination. Pescatarian: Replace the chicken with fish like salmon or shrimp. Adjust the cooking time accordingly, as seafood cooks faster than chicken. Spicier: Add more green chilies to the gravy or increase the amount of red chili powder in the marination. Healthier: You can cut down on the amount of ghee used, and use skinless chicken or leaner cuts of chicken, like breast meat.
Chicken Biryani
Chicken Biryani, a delightful culinary gem from the Indian subcontinent, has fascinated food lovers globally with its aromatic, spiced, and layered allure. Though it's traditionally associated with India's rich culinary history, Biryani's flavorful influence extends far beyond, resonating with food enthusiasts worldwide.The origins of Biryani can be traced back to the Mughal era, though there are also accounts of similar rice dishes from even earlier times. However, what is certain is that Biryani represents a beautiful mixture of spices, rice, and meat, creating a dish that truly shows cultural integration and the shared history of humanity. There are many ways by which the dish can be made, but one amazing, tried and tested, version is this.
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Servings: 5
Ingredients
Ingredients
For the Chicken Marination
- Chicken - 500 grams bone-in pieces
- Plain yogurt - 1/2 cup
- Lemon juice - 1 tablespoon
- Turmeric powder - 1/2 teaspoon
- Red chili powder - 1 teaspoon
- Garam masala - 1 teaspoon
- Ginger garlic paste - 2 teaspoons
- Salt - 1 teaspoon
For the Biryani Rice
- Basmati rice - 2 cups
- Bay leaves - 2
- Cloves - 4
- Cinnamon - 1 stick
- Cardamom pods - 4
- Salt - 2 teaspoons
- Water - 4 cups
For the Biryani Gravy
- Onions - 2 thinly sliced
- Tomatoes - 2 chopped
- Green chilies - 2 slit
- Ginger garlic paste - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Red chili powder - 1 teaspoon
- Garam masala - 1 teaspoon
- Fresh mint leaves - 1/4 cup chopped
- Fresh coriander leaves - 1/4 cup chopped
- Cooking oil or ghee - 3 tablespoons
- Salt - to taste
For Layering
- Fried onions - 1/2 cup
- Chopped mint leaves - 1/4 cup
- Chopped coriander leaves - 1/4 cup
- Saffron strands - a pinch soaked in 2 tablespoons of warm milk
- Ghee - 2 tablespoons
Instructions
Method
Step 1. Marinate the Chicken
- Combine the chicken with the yogurt, lemon juice, turmeric powder, red chili powder, garam masala, ginger garlic paste, and salt. Mix well so that the chicken pieces are well coated. Let this marinate for at least 1 hour, but if you have time, let it marinate in the refrigerator for up to 24 hours.
Step 2. Prepare the Rice
- Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- Bring the 4 cups of water to a boil in a large pot. Add the soaked and drained rice, bay leaves, cloves, cinnamon, cardamom pods, and salt. Cook the rice until it's 70% cooked, then drain and set aside.
Step 3. Prepare the Biryani Gravy
- In a large pan, heat the oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown.
- Add the ginger garlic paste and sauté for another minute until the raw smell is gone. Then, add the chopped tomatoes and green chilies, cooking until the tomatoes are soft.
- Now, add the marinated chicken to the pan, and cook until the chicken is tender and fully cooked. You may need to add a little water to prevent the mixture from drying out.
- Add the turmeric powder, red chili powder, and garam masala, stirring well to combine. Cook for another 2 minutes, then stir in the chopped mint and coriander leaves.
Step 4. Layer the Biryani
- In a separate large pot or Dutch oven, spread a layer of the chicken gravy at the bottom. Layer half of the partially cooked rice on top of the chicken gravy. Sprinkle some of the fried onions, mint leaves, coriander leaves, and a drizzle of saffron milk over the rice.
- Repeat this process with the remaining gravy and rice, finishing with a final layer of the garnish (fried onions, mint, coriander, saffron milk, and ghee).
Step 5. Cook the Biryani
- Cover the pot with a tight-fitting lid, then reduce the heat to low. Allow the biryani to cook for 20-30 minutes. This allows the flavors to meld together and infuse the rice.
- After cooking time, turn off the heat and let the biryani sit for another 10 minutes before serving.
- Serve your delicious Chicken Biryani with raita or your favorite side salad for a complete, hearty meal.
Notes
Nutritional Information (Per 250-gram portion)
Number of portions: 4-6
Calories: 550 kcal
Protein: 25g
Carbohydrates: 60g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 80mg
Fiber: 2g
Sodium: 1000mg
Sugar: 4g These values can vary based on the exact ingredients used, their quantities, and portion size. Variations
Vegetarian: Swap the chicken with vegetables like cauliflower, green peas, carrots, and potatoes. You can also add paneer (Indian cottage cheese) for a protein boost. Vegan: In addition to replacing the chicken with vegetables, replace the ghee with vegetable oil, and use a plant-based yogurt for marination. Pescatarian: Replace the chicken with fish like salmon or shrimp. Adjust the cooking time accordingly, as seafood cooks faster than chicken. Spicier: Add more green chilies to the gravy or increase the amount of red chili powder in the marination. Healthier: You can cut down on the amount of ghee used, and use skinless chicken or leaner cuts of chicken, like breast meat.
Number of portions: 4-6
Calories: 550 kcal
Protein: 25g
Carbohydrates: 60g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 80mg
Fiber: 2g
Sodium: 1000mg
Sugar: 4g These values can vary based on the exact ingredients used, their quantities, and portion size. Variations
Vegetarian: Swap the chicken with vegetables like cauliflower, green peas, carrots, and potatoes. You can also add paneer (Indian cottage cheese) for a protein boost. Vegan: In addition to replacing the chicken with vegetables, replace the ghee with vegetable oil, and use a plant-based yogurt for marination. Pescatarian: Replace the chicken with fish like salmon or shrimp. Adjust the cooking time accordingly, as seafood cooks faster than chicken. Spicier: Add more green chilies to the gravy or increase the amount of red chili powder in the marination. Healthier: You can cut down on the amount of ghee used, and use skinless chicken or leaner cuts of chicken, like breast meat.
