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This Authentic Chicken Biryani Delight is a flavorful and aromatic rice dish made with perfectly spiced, tender chicken layered with fragrant basmati rice. Infused with traditional Indian and Pakistani spices, saffron, and caramelized onions, this biryani is a royal dish that is perfect for special occasions or a hearty family meal. Enjoy the rich taste of this classic biryani with raita or a side of salad!
Ingredients
- For the Chicken Marinade:
- 1 ½ lbs (700g) chicken, bone-in, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- Salt to taste
- 2 tablespoons cooking oil
- For the Rice:
- 2 cups basmati rice, soaked for 30 minutes
- 6 cups water
- 2-3 bay leaves
- 4-5 cloves
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 1 teaspoon salt
- For the Biryani Layers:
- 2 tablespoons ghee or butter
- 1 large onion, thinly sliced
- 1 large tomato, chopped
- ¼ cup chopped cilantro (coriander leaves)
- ¼ cup chopped mint leaves
- 1 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional)
- 2 tablespoons fried onions (for garnish)
Instructions
Step 1: Marinate the Chicken
- In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, coriander, cumin, black pepper, and salt.
- Add chicken pieces to the marinade, coat well, and let it rest for at least 1 hour (overnight for best results).
Step 2: Prepare the Rice
- In a large pot, bring 6 cups of water to a boil.
- Add bay leaves, cloves, cardamom, cinnamon, and salt.
- Add soaked rice and cook until it's 70% cooked (grains should still be firm). Drain and set aside.
Step 3: Cook the Chicken
- Heat 2 tablespoons of ghee or butter in a large pan.
- Add sliced onions and sauté until golden brown. Remove half for garnishing.
- Add chopped tomatoes and cook until soft.
- Add the marinated chicken and cook for about 10-15 minutes, stirring occasionally, until the chicken is tender.
Step 4: Assemble the Biryani
- In a heavy-bottomed pot, layer half of the cooked rice over the chicken mixture.
- Sprinkle some cilantro, mint, fried onions, and saffron milk over the rice.
- Add the remaining rice as the final layer and top with more cilantro, mint, fried onions, and saffron milk.
- Cover with a tight lid and cook on low heat (Dum cooking) for 20-25 minutes to let the flavors blend.
Step 5: Serve and Enjoy!
- Gently fluff the biryani with a fork to mix the layers slightly.
- Serve hot with raita (yogurt sauce) and salad.
Did You Make This Recipe?
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