Ingredients

3 cups basmati rice, rinsed and soaked for 30 minutes

1.5 lbs chicken, cut into pieces

1 large onion, thinly sliced

4 cloves garlic, minced

1 inch ginger, minced

2-3 green chilies, slit

1 cup plain yogurt

1/4 cup cooking oil or ghee

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon turmeric powder

2-3 whole cloves

2-3 green cardamom pods

1 small stick cinnamon

Salt to taste

Fresh cilantro leaves for garnish

Fresh mint leaves for garnish

4 cups water

Instructions

Step 1: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

Step 2: In a large bowl, combine the chicken pieces, yogurt, garlic, ginger, green chilies, coriander powder, garam masala, turmeric powder, and salt. Mix well and marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor.

Step 3: Heat the oil or ghee in a large pot or Dutch oven over medium heat. Add cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté for about 1 minute until fragrant.

Step 4: Add the sliced onions and cook, stirring frequently, until they turn golden brown, about 8-10 minutes.

Step 5: Add the marinated chicken to the pot and cook until no longer pink, about 5-7 minutes, stirring occasionally for even cooking.

Step 6: Stir in the soaked and drained rice gently to combine with the chicken and spices.

Step 7: Pour in 4 cups of water and add extra salt if needed. Bring to a boil.

Step 8: Once boiling, reduce the heat to low and cover with a tight-fitting lid. Cook for 25-30 minutes or until the rice is tender and has absorbed all the water.

Step 9: Turn off the heat and let the biryani rest, covered, for 10 minutes.

Step 10: Fluff the biryani gently with a fork and garnish with fresh cilantro and mint leaves before serving.

Tips & Variations

For extra richness, substitute half the cooking oil with ghee for a deeper flavor.

Add fried onions on top before serving for a crunchy texture.

Use bone-in chicken pieces for enhanced moisture and flavor.

Adjust green chilies to suit your preferred spice level.

For a vegetarian version, substitute chicken with mixed vegetables or paneer.

FAQs

Can I use regular long-grain rice instead of basmati?

Basmati rice is recommended for biryani because of its fragrance and fluffy texture, but you can use other long-grain rice varieties. Just adjust the water amount and cooking time accordingly.

How do I know when the biryani is done?

The biryani is done when all the water is absorbed and the rice grains are tender but not mushy. Letting it rest covered for 10 minutes after cooking helps the flavors settle and finish steaming the rice.