Description
A flavorful and aromatic Chicken Biryani recipe featuring tender marinated chicken cooked with basmati rice and fragrant spices, garnished with fresh cilantro and mint. This classic Indian dish combines marinated chicken, sautéed spices, and perfectly cooked rice for a rich, satisfying meal.
Ingredients
Scale
Rice
- 3 cups basmati rice, rinsed and soaked in water for 30 minutes
Marinade
- 1.5 lbs chicken, cut into pieces
- 1 cup plain yogurt
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2–3 pieces green chilies, slit
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- Salt, to taste
Spices & Other Ingredients
- 1/4 cup cooking oil or ghee
- 1 teaspoon cumin seeds
- 2–3 whole cloves
- 2–3 pods green cardamom
- 1 small stick cinnamon
- 1 large onion, thinly sliced
- 4 cups water
- Fresh cilantro leaves, for garnish
- Fresh mint leaves, for garnish
Instructions
- Prepare the Rice: 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.
- Marinate the Chicken: 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 fridge for deeper flavor.
- Sauté Whole Spices: Heat 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.
- Cook Onions: Add the sliced onions to the pot and sauté until golden brown, about 8-10 minutes, stirring occasionally to prevent burning.
- Cook the Chicken: Add the marinated chicken to the pot with onions and cook until no longer pink, approximately 5-7 minutes. Stir occasionally to brown the chicken evenly.
- Add the Rice: Once the chicken is browned, add the soaked and drained rice to the pot. Gently stir to combine the rice with the chicken and spices.
- Add Water and Cook: Pour in 4 cups of water and season with additional salt if needed. Bring the mixture to a boil over medium-high heat.
- Simmer the Biryani: Once boiling, reduce heat to low and cover the pot with a tight-fitting lid. Cook undisturbed for 25-30 minutes until the rice is tender and the water is absorbed.
- Rest the Biryani: Turn off the heat and let the biryani rest, covered, for 10 minutes to allow flavors to meld.
- Serve: Fluff the biryani gently with a fork. Garnish with fresh cilantro and mint leaves before serving.
Notes
- For best results, use aged basmati rice for fluffier grains.
- Marinating the chicken overnight enhances the flavor and tenderness.
- Adjust the number of green chilies based on your heat preference.
- Ghee adds a richer flavor but cooking oil can be used as a substitute.
- This recipe can be made in a heavy-bottomed pot or Dutch oven to prevent burning.
- Letting the biryani rest after cooking helps the rice grains settle and flavors develop.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken Biryani, Indian Biryani, Spiced Chicken and Rice, One-pot meal, Traditional Indian recipe
