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Mastering Chicken Biryani: A Step-by-Step Recipe and Tips Recipe

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4.9 from 142 reviews

Master the art of authentic Chicken Biryani with this classic recipe that features fragrant basmati rice, tender marinated chicken, and a blend of traditional Indian spices. This one-pot meal is a flavorful celebration of spices and textures, perfect for special occasions or a delightful family dinner.

Ingredients

Scale

Rice Preparation

  • 3 cups basmati rice, rinsed and soaked for 30 minutes
  • 4 cups water

Chicken Marinade

  • 1.5 lbs chicken, cut into pieces
  • 1 cup plain yogurt
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2–3 green chilies, slit
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • Salt, to taste

Spices and Garnishes

  • 1/4 cup cooking oil or ghee
  • 1 teaspoon cumin seeds
  • 2–3 whole cloves
  • 2–3 pods green cardamom
  • 1 small stick cinnamon
  • 1 large onion, thinly sliced
  • Fresh cilantro leaves, for garnish
  • Fresh mint leaves, for garnish

Instructions

  1. Soak and Prepare Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain and keep aside to ensure even cooking.
  2. Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, minced garlic, ginger, slit green chilies, coriander powder, garam masala, turmeric powder, and salt. Mix thoroughly and let it marinate for at least 30 minutes to allow the flavors to penetrate, or refrigerate overnight for deeper taste.
  3. Toast the Spices: Heat oil or ghee in a large pot or Dutch oven over medium heat. Add cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté for about 1 minute until aromatic to release their essential oils.
  4. Sauté Onions: Add the thinly sliced onions to the pot and cook, stirring often, until they turn a rich golden brown, approximately 8 to 10 minutes. This step adds sweetness and depth to the dish.
  5. Cook the Marinated Chicken: Add the marinated chicken to the pot and cook, stirring occasionally, until the chicken turns opaque and is no longer pink inside, about 5 to 7 minutes. This partially cooks the chicken before layering with rice.
  6. Add Rice and Combine: Gently fold in the soaked and drained basmati rice with the chicken and spices, mixing carefully to combine without breaking the rice grains.
  7. Cook the Biryani: Pour in 4 cups of water and adjust salt if necessary. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover with a tight-fitting lid. Simmer gently for 25 to 30 minutes until the rice is tender and has absorbed all the water.
  8. Rest the Biryani: Turn off the heat and let the biryani rest, covered, for an additional 10 minutes. This resting period allows the steam to complete cooking and flavors to meld.
  9. Fluff and Garnish: Use a fork to gently fluff the biryani to separate the grains. Garnish with fresh cilantro and mint leaves before serving to add freshness and color.

Notes

  • Soaking the rice helps achieve fluffy, separate grains after cooking.
  • Marinating the chicken overnight enhances flavor depth, but at least 30 minutes is needed if short on time.
  • Use ghee for richer flavor, or cooking oil as a milder alternative.
  • Adjust green chilies to your preferred spice level.
  • Do not lift the lid while cooking to keep steam trapped for perfect rice texture.

Keywords: Chicken Biryani, Indian Biryani, Spiced Rice, One-Pot Meal, Traditional Indian Recipe, Aromatic Chicken, Basmati Rice

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