Classic savory Indian rice dish layered with chicken pieces marinated in yogurt, whole spices, and fried onions. Rice and Meat are cooked separately before layering and then cooked together and served garnished with fried nuts, raisins, and chopped cilantro.
There are different methods and different types of Biryani varying state to state in India. This is my version taken inspiration from my Mom's recipe 😊 —Jiya.A
Biryani Spice Mix/ Garam Masala
Medium Cinnamon stick
Dry Bay Leaf
Black Pepper corns
Rest of the Ingredients for Chicken Biryani
Bone in skinless chicken thighs cut into medium size pieces
Any flavorless Oil
Ghee/ Clarified Butter
Big Red Onion sliced
Medium size Tomato chopped
Slit Green chili
1 1/2 tablespoons
Kashmiri Red Chilly powder/ Paprika
Black pepper powder
Ginger and garlic paste
Chopped Mint leaves(optional)
Saffron soaked in milk/ Yellow organic food color mixed in milk
Onion slices fried in oil(brown color)
Cashews and raisins lightly fried in ghee for garnish (optional if your are health conscious)
Hard Boiled Eggs(optional)
In This Recipe
Prepare Biryani Spice powder/ Biryani Masala- In a small skillet, on low heat dry roast all the mentioned spices for about 3 mins. Once cooled, grind them to fine powder and store in a small air-tight container. You can use this spice mix in all Indian recipes that call for Garam Masala.
Meanwhile, soak the rice in water for about 30 mins.
Now marinate the chicken pieces in yogurt, salt, turmeric powder, chilly powder, ginger garlic paste,2 tbsp of the prepared Biryani masala, green chilies, lemon juice, fried onions, chopped cilantro, and mint for about 3 hours or overnight for best result.
Heat some oil in a large heavy bottom stainless steel pan/ nonstick pan and sauté the onion slices until lightly transparent followed by chopped tomatoes.
Add the marinated chicken pieces once the onions start to caramelize and the tomatoes are well cooked.
Cook the chicken for about 20 mins on medium heat, keep the pan covered.
Remove the lid and let the chicken gravy simmer on low heat and reduce until oil separates and meat is cooked through.
Meanwhile, in another stainless steel dish boil 5 cups of water with some whole spices and bay leaves.
Once the water boils, add the strained rice along with 2 tsp ghee,2 tsp salt and a tsp of lemon juice.
Stir the rice. Once the rice is about 70 % cooked, drain the rice and let it cool for about half an hour.
Now layer the rice over the chicken masala in the same nonstick pan.
Sprinkle some chopped cilantro and drizzle saffron milk over the rice for the color.
Layer biryani with cashews, raisins, and onions fried in ghee.(optional)
On a simmer, Cover the pan with aluminum foil and place the lid tight. Let the steam do all the magic for about 20 minutes OR you can layer the rice and chicken mixture along with chopped cilantro, nuts and fried onions in a deep rectangle glass dish and bake covered with foil for about 15 mins.
Remove the pan from heat/oven and prior to serving, place the hard-boiled eggs into the Biryani covered with rice so that it absorbs the flavors.
Serve the Biryani hot with some pickle, raita or yogurt salad.