Chicken Biryani Recipe

Prep time: 30 minutes
Cook time: 60 minutes
Servings: 5–6

Ingredients

For the chicken:

• 1 kg chicken, cut into pieces
• 1 cup plain yogurt
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 4–5 green chilies
• ½ cup cooking oil
• 2 tbsp biryani masala
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• Salt to taste
• ½ cup fresh coriander
• ½ cup fresh mint
• Juice of 1 lemon

For the rice:

• 3 cups basmati rice
• 2–3 bay leaves
• 4 green cardamoms
• 1 black cardamom
• 4 cloves
• 1 cinnamon stick
• 1 tsp cumin
• Salt to taste

For layering:

• ½ cup fried onions
• ¼ cup chopped mint
• ¼ cup chopped coriander
• A pinch of saffron soaked in 2 tbsp warm milk
• 2 tbsp lemon juice

Method

1. Wash and soak the rice for 20–30 minutes.
2. Fry the onions in oil over medium heat until golden brown. Remove about half for later.
3. Add ginger-garlic paste to the remaining onions and sauté for 1–2 minutes.
4. Add chicken and cook until it changes color.
5. Add tomatoes, yogurt, biryani masala, chili powder, turmeric, cumin, coriander powder, salt, and green chilies.
6. Cook for 15–20 minutes, stirring occasionally, until the chicken is tender and the masala becomes thick.
7. Meanwhile, boil plenty of water with the whole spices and salt. Add soaked rice and cook until it is about 70–80% done. The grains should still be slightly firm.
8. Drain the rice.
9. Layer the biryani: spread half the rice over the chicken masala. Add fried onions, mint, coriander, lemon juice, and saffron milk.
10. Add the remaining rice and repeat the toppings.
11. Cover tightly and cook on low heat for 20–25 minutes. This final steaming stage is called dum.
12. Gently mix from the sides and serve hot with raita and salad.

Tip: Don’t fully cook the rice before layering. Slightly undercooked rice absorbs the chicken masala during dum without becoming mushy.