This recipe guides you through making a delicious chicken biryani. It involves marinating chicken with a blend of spices and curd, partially cooking it, then layering it with aromatic, partially cooked rice. The dish is then dum cooked to perfection, ensuring a rich and flavorful meal.
Adjust servings
All Ingredients - For Chicken Marinade
Cleaned Chicken1/2 Kg
Salt1 tsp
Chilly powder1 tsp
Turmeric Powder1/2 tsp
Garam masala1/2 tsp
Biryani masala1 tsp
Green chilly4
Ginger garlic paste1 tbsp
Fried Onions2 tbsp
Mint leaves1/4 cup
Curd1/2 cup
Oil5 tbsp
All Ingredients - For Rice Preparation
Water4 cups
Salt1 tbsp
Cinnamon1 small piece
Marathi moggu3
Stone flower1 pinch
Cloves4
Oil1 tbsp
Saunf (fennel seeds)1 tbsp
Pudina (mint leaves)1/4 cup
Rice (Basmati)1 cup
All Ingredients - For Layering and Dum
Saffron Milk2-3 tbsp
Coriander leaves (chopped)1/4 cup
Mint leaves (chopped)1/4 cup
Fried Onion2 tbsp
Red food colora few drops
⚠ Contains Allergens
dairy
Step-by-Step Instructions
Step 1: Prepare the Chicken Marinade
Add 1/2 kg cleaned chicken to a red bowl. Then add 1 tsp salt, 1 tsp chilly powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala, 1 tsp biryani masala, 4 green chilies, 1 tbsp ginger garlic paste, 2 tbsp fried onions, 1/4 cup mint leaves, 1/2 cup curd, and 5 tbsp oil.
Step 2: Mix and Marinate the Chicken
Mix all the added ingredients thoroughly with the chicken until well combined. Allow the chicken to marinate for 30 minutes.
Step 3: Partially Cook the Marinated Chicken
Transfer the marinated chicken to a thick-bottomed vessel. Cook the chicken, stirring occasionally, until it is 70% done. Once 70% cooked, switch off the flame.
Step 4: Prepare Water for Rice
In a separate pot, add 4 cups of water. Add 1 tbsp salt, 1 small piece of cinnamon, 3 marathi moggu, a pinch of stone flower, 4 cloves, 1 tbsp oil, 1 tbsp saunf (fennel seeds), and 1/4 cup pudina (mint leaves).
Step 5: Partially Cook the Rice
Bring the water with spices to a rolling boil. Add 1 cup of washed Basmati rice to the boiling water. Cook the rice until it is 60% done; the grains should be partially cooked but still firm.
Step 6: Strain the Rice
Strain the water from the partially cooked rice and keep the rice aside.
Step 7: Layer the Biryani (First Layer)
Evenly spread the first half of the 60% cooked rice over the 70% cooked chicken in the thick-bottomed vessel. Drizzle about 1-2 tbsp of saffron milk over the rice. Sprinkle half of the chopped coriander leaves, mint leaves, and fried onions over this layer.
Step 8: Layer the Biryani (Second Layer)
Add the remaining 60% cooked rice as a second layer over the first. Sprinkle the remaining chopped mint leaves, coriander leaves, and fried onions. Drizzle another 1-2 tbsp of saffron milk and a few drops of red food color for presentation.
Step 9: Dum Cook the Biryani
Place the biryani vessel on a tawa (griddle) on the stove. Close the lid tightly and place a heavy object on top of the lid to create a seal. Cook on a low flame for 15 minutes.
Step 10: Mix and Serve
After 15 minutes of dum cooking, remove the heavy object and the lid. Gently mix the biryani from the bottom up to combine the chicken and rice layers thoroughly. Serve the chicken biryani hot.
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