Indian Chicken Biryani

Indian Chicken Biryani is a beloved dish that combines fragrant basmati rice, succulent chicken, and an array of aromatic spices. This quintessential Indian meal is known for its rich flavours and enticing aromas, making it a favourite at family gatherings, festivals, and special occasions.

At the heart of chicken biryani is the marinated chicken, often using skin-on chicken thighs for added flavour and juiciness. The thighs are typically marinated in a blend of yoghurt and spices such as turmeric, cumin, coriander, and garam masala. This marination process is crucial as it infuses the chicken with deep flavours and ensures tenderness when cooked.

The rice used in biryani is basmati, known for its long grains and delicate fragrance. The rice is usually parboiled with whole spices like cardamom, cloves, and bay leaves, which impart a subtle yet distinct flavour. This partial cooking helps ensure that the rice grains remain separate and fluffy when the biryani is finally assembled and cooked.

One of the defining characteristics of biryani is its layering process. In a large pot, layers of marinated chicken and partially cooked rice are alternated, with each layer often sprinkled with fried onions, fresh coriander, and mint leaves. Saffron-soaked milk or food colouring can be added to some of the layers, giving the biryani its signature yellow hue and a touch of richness. The pot is then sealed and cooked on low heat, allowing the flavours to meld together in a method known as “dum” cooking.

Chicken biryani is typically served with a side of cooling raita, a yoghurt-based condiment with cucumbers and spices, which balances the heat and richness of the biryani. A simple cucumber and onion salad with a squeeze of lemon can also provide a refreshing contrast. Additionally, a side of boiled eggs or a vegetable curry can complement the meal, adding extra layers of texture and flavour.

For beverages, a chilled glass of mango lassi or a minty lemonade can be perfect companions, providing a refreshing contrast to the spicy biryani.

An Indian Chicken Biryani with it’s intricate preparation and the harmonious blend of spices and ingredients make it a true masterpiece of Indian cuisine. Hardly surprising it’s loved by many around the world. Whether enjoyed at a festive feast or a simple family dinner, chicken biryani always promises a delightful and memorable dining experience.

Indian Chicken Biryani

Indian Chicken Biryani is a fragrant and flavourful rice dish made with marinated chicken, aromatic spices, and basmati rice, layered and cooked to perfection.

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Course: Main Dish

Cuisine: Indian

Keyword: Chicken, Curry, Indian Chicken Biryani, Rice, Spice, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 6 People

Calories: 548kcal

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Ingredients

 

MetricImperial

Chicken Marinade Ingredients:

• 1 kg chicken thighs skin-on
• 1 cup plain yoghurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp red chilli powder
• salt to taste

Rice Ingredients:

• 2 cups basmati rice
• 4 cups water
• 4 large green cardamom pods
• 4 whole cloves
• 2 leaves bay
• 1 stick cinnamon
• 1 tsp salt

Biryani Ingredients:

• 2 large onions thinly sliced
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 pinch saffron threads
• 4 cup coriander leaves fresh chopped
• 1/4 cup mint leaves fresh chopped
• 2 tbsp ghee clarified butter

Garnish:

• coriander leaves
• fried onions

Instructions

• In a large bowl, mix yoghurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, red chilli powder and salt.
  1 cup plain yoghurt, 2 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp red chilli powder, salt
• Add the chicken thighs, ensuring they are well-coated with the marinade.
  1 kg chicken thighs
• Cover and refrigerate for at least 1 hour, preferably overnight.
• Rinse the basmati rice under cold water until the water runs clear.
  2 cups basmati rice
• In a large pot, bring 4 cups of water to a boil with cardamom pods, cloves, bay leaves, cinnamon stick and salt.
  4 large green cardamom pods, 4 whole cloves, 2 leaves bay, 1 stick cinnamon, 1 tsp salt, 4 cups water
• Add the rice and cook until it is 70% done (about 5-6 minutes). Drain and set aside.
• In a large skillet, heat vegetable oil over medium heat.
  1/4 cup vegetable oil
• Add sliced onions and fry until golden brown and crispy. Remove and drain on paper towels.
  2 large onions
• In a small bowl, warm the milk and add saffron threads (or food colouring).
  1/4 cup milk, 1 pinch saffron threads
• In a large heavy-bottomed pot, add ghee and spread the marinated chicken thighs in a single layer.
  2 tbsp ghee
• Cover the chicken with half of the partially cooked rice.
• Sprinkle half of the fried onions, fresh coriander, and mint leaves over the rice.
  coriander leaves, fried onions, 1/4 cup mint leaves
• Drizzle half of the saffron milk over this layer.
• Repeat the layers with the remaining rice, fried onions, coriander, mint, and saffron milk.
• Cover the pot tightly with a lid or aluminium foil.
• Place the pot on medium-high heat for 5 minutes, then reduce the heat to low.
• Cook for 30-40 minutes, allowing the flavours to meld and the chicken to cook through.
• Gently fluff the biryani with a fork, mixing the layers.
• Garnish with fresh coriander leaves and additional fried onions if desired.
  4 cup coriander leaves

Nutrition

Calories: 548kcal | Carbohydrates: 26g | Protein: 32g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 182mg | Sodium: 566mg | Potassium: 628mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1107IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 3mg