Here’s how you can make yourself mouth-watering chicken biryani! Without a doubt, this heavenly dish reigns supreme – delighting the taste buds of all those who try it. With this recipe, you’ll get fluffy, fragrant rice layered with curried chicken. The best way to serve this dish is with some flavourful raita!
To effortlessly achieve the authentic flavour, we’ll use the Biryani Spices Mix from Kay In Kitchen.
Here’s what you’ll need:
– Rice: I use and recommend aged, long-grain basmati rice.
– Chicken: I suggest bone-in pre-cut pieces of whole chicken or bone-in thighs.
– Onions: Have them finely-chopped.
– Oil: For cooking and taste
– Biryani Spices Mix: To provide that distinct biryani flavour.
– Additional spices: You’ll need red chilli powder and turmeric powder
– Garlic: Crush them using a mortar and pestle or a food processor.
– Yogurt: For marinating the chicken.
– Tomatoes: Have them pureed. They add an excellent tangy touch
The Chicken Marinade
● 500 grams Chicken
● 2 Large Onions (chopped)
● 1/4 cup Tomato (pureed)
● 1 tablespoon Biryani Spices Mix
● 1 tablespoon Garlic (crushed)
● 1 teaspoon Turmeric Powder
● 1 tablespoon Red Chilli Powder
● 3/4 cup Vegetable Oil
● 3/4 cup Yogurt
● 1.5 teaspoon Salt
The parboiled rice
● 6 cups Water
● 2 cups Basmati Rice
● 2 tablespoon Salt
● Crispy Browned Onions
1. To brown the chopped onions, heat oil in a pan and add the onions. Ensure that before onions are added, they have been patted dry. On a medium flame, fry the onions for around 10 minutes or until they come golden brown. Do not burn them.
2. Place your browned onions aside.
3. Mix together the ingredients for the chicken marinade. After this, allow the chicken to marinate in the mixture for at least two hours. Leaving it overnight will yield the best results.
4. Next, boil the water and add salt. To this, add your basmati rice.
5. Cook this for 5-6 minutes and then drain completely, leaving the rice behind.
6. In a heavy bottomed pot, add the chicken and cook for 4 minutes. Turn the pieces over and cook for an additional 4 minutes.
7. Turn off the heat.
8. Spread half of your browned onions over the chicken. Layer the rice on top.
9. Cover the pot and cook on a low flame for roughly 20 minutes, allowing the rice to steam and the chicken to cook.
10. Once your biryani is completely cooked, let it sit for a few minutes before serving it with more browned onions on top.
Behold! Here’s your plate of appetizing chicken biryani.