Spiced Layered Rice with Meat or Vegetables

Chicken Biryani is a fragrant and flavourful South Asian c dish made with marinated chicken, aromatic basmati rice, and a blend of bold spices. This dish is cooked using the traditional dum method, allowing the flavors to infuse perfectly, resulting in a rich, delicious, and satisfying meal.

Spiced Layered Rice with Meat or Vegetables

Serves: 4 Prep Time: 20 Cooking Time: 20 20

Nutrition facts: 100 calories 100 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 500g chicken (cut into pieces)
• ½ cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon lemon juice
• 1 teaspoon salt
• For Rice:
• 2 cups basmati rice (soaked for 30 minutes)
• 4 cups water
• 1 bay leaf
• 2 cloves
• 2 green cardamoms
• 1-inch cinnamon stick
• 1 teaspoon salt
• For Biryani Layers:
• 2 onions (thinly sliced and fried until golden brown)
• 2 tomatoes (chopped)
• ½ cup milk with a pinch of saffron
• 2 tablespoons ghee or butter
• 2 tablespoons fresh coriander (chopped)
• 2 tablespoons fresh mint (chopped)

Instructions

Step 1: Marinate the Chicken

1. In a bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, lemon juice, and salt.
2. Cover and let it marinate for at least 1 hour (overnight for best results).

Step 2: Cook the Rice

1. In a large pot, boil water with bay leaf, cloves, cardamoms, cinnamon stick, and salt.
2. Add the soaked basmati rice and cook until it is 70% done.
3. Drain the water and set the rice aside.

Step 3: Prepare the Chicken

1. Heat ghee or oil in a deep pan and fry the marinated chicken until partially cooked.
2. Add chopped tomatoes and cook until the tomatoes are soft.

Step 4: Layer the Biryani

1. In a large pot, spread a layer of cooked chicken at the bottom.
2. Add a layer of half-cooked rice over the chicken.
3. Sprinkle fried onions, fresh coriander, and mint leaves.
4. Repeat the layering process and pour saffron milk on top.
5. Cover the pot with a tight lid and cook on very low heat (dum cooking) for 20–25 minutes.

Step 5: Serve and Enjoy!

1. Gently mix the layers before serving.
2. Garnish with more fried onions, coriander, and mint.
3. Serve hot with raita (yogurt sauce) and salad.

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