The Chicken Biryani Recipe, from India is a dish known for its flavors vibrant colors and deep culinary heritage. This aromatic rice dish is predominantly made with basmati rice prized for its grains and subtle fragrance. The essence of biryani lies in the mix of spices such as cumin, cloves, cardamom, cinnamon, bay leaves and nutmeg. These spices are carefully combined to create a blend of flavors that excite the taste buds.
Key Ingredients and Variations:
Rice: Basmati rice is the choice for its aroma and fluffy texture.
Protein: Biryani can feature chicken, lamb, fish or vegetarian options. Each protein choice significantly impacts the taste.
Spices: The spice blend (garam masala) forms the foundation of biryani. Fresh herbs like mint and coriander are also used to enhance the taste.
Yogurt and Ghee: Yogurt. Adds tanginess to the meat. Ghee ( butter) lends a buttery flavor.
Saffron and Rose Water: Saffron strands soaked in milk along with a hint of rose water contribute, to biryanis golden color and exotic scent.
Ingredients Chicken Biryani Recipe
Marinade:
- 2.2 pounds of chicken cut into pieces
- 1 cup of plain yogurt
- 1 tablespoon of ginger garlic paste
- 1 teaspoon of powder
- 1 tablespoon of chili powder
- 1 teaspoon of garam masala powder
- Salt to your liking
Rice:
- 2 cups of basmati rice soaked in water for half an hour
- 4 cups of water
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- A pinch of salt
Biryani Ingredients:
- Thinly sliced three large onions
- Chopped three tomatoes
- Two slit green chilies
- One tablespoon ginger garlic paste
- Half a cup chopped mint leaves
- Half a cup chopped coriander leaves
- One teaspoon cumin seeds
- One teaspoon fennel seeds
- Half a cup ghee or cooking oil
- A few saffron strands soaked in a quarter cup warm milk
- Quarter cup fried onions, for garnish
Optional: one teaspoon kewra water
Optional: one teaspoon rose water
Instructions Chicken Biryani
Prepare the Chicken Marinade:
Combine yogurt, ginger garlic paste turmeric powder, red chili powder, garam masala powder and salt, in a bowl. Place the chicken pieces in the marinade making sure they are thoroughly coated.. Refrigerate, for least an hour preferably overnight.
For the Rice Preparation:
Bring 4 cups of water to a boil in a pot. Add bay leaves, cardamom pods, cloves, cinnamon stick and salt.
Drain the soaked basmati rice. Add it to the boiling water. Cook until the rice is 70% done (the grains should still have some firmness).. Set aside.
Cooking the Chicken:
In a pot heat ghee or oil. Add cumin seeds and fennel seeds. Let them sizzle.
Add the sliced onions. Cook until they turn brown. Set aside some fried onions for garnishing.
Add ginger garlic paste and sauté until any raw smell disappears.
Include chopped tomatoes and green chilies. Cook until the tomatoes soften. You see oil separating.
Add the chicken. Cook over medium heat until almost done with oil separating from the spices.
Mix in chopped mint and coriander leaves thoroughly.
Assembling the Biryani Layers
In that pot layer half of the parboiled rice, over the chicken mixture. Pour half of the saffron infused milk, kewra water and rose water over the layer of rice. Next add the remaining rice on top. Drizzle it with the rest of the saffron milk, kewra water and rose water. Finally sprinkle the fried onions that were set aside earlier for a touch.
For Dum Cooking:
Cover the pot tightly with a lid. If the lid doesn’t fit snugly use dough to seal the edges and trap, in the steam. Cook on heat for 20 25 minutes (you can place a tawa. Griddle underneath to prevent burning). Alternatively you can bake the biryani in an oven at 180°C (350°F) for 20 25 minutes.
Serving:
After cooking is complete allow the biryani to rest for 10 minutes before uncovering it. Fluff up the rice gently, with a fork to mix all layers without crushing any grains. Serve while alongside raita, salad and boiled eggs if desired.
