Chicken Biryani

Cooking Process

1. Step 1: Marinate the Chicken:
   
   
   
   • In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, biryani masala, and salt.
   
   
   • Add chicken pieces, coating them well in the marinade.
   
   
   • Cover and refrigerate for at least 1 hour, or overnight for enhanced flavor.
   
   
   
   


2. Step 2: Prepare the Rice:
   
   
   
   • Rinse basmati rice under cold water until the water runs clear; soak for 30 minutes.
   
   
   • Bring 4 cups of water or chicken stock to a boil in a large pot, adding salt to taste.
   
   
   • Drain the soaked rice and add it to the boiling water. Cook for 6-8 minutes until 70% cooked.
   
   
   • Drain and set the rice aside.
   
   
   
   


3. Step 3: Cook the Chicken:
   
   
   
   • In a deep pan, heat ghee or oil over medium heat.
   
   
   • Add sliced onions and cook until golden brown, stirring occasionally.
   
   
   • Remove half of the fried onions for garnish and set aside.
   
   
   • Add marinated chicken, stirring well, and cook for about 10 minutes until partially done.
   
   
   • Add tomatoes, green chilies, mint, and coriander leaves; cook until tomatoes soften, about 5 minutes.
   
   
   
   


4. Step 4: Layer the Biryani:
   
   
   
   • In the same pan, layer the partially cooked rice over the chicken mixture.
   
   
   • Drizzle saffron milk over the rice for added flavor and color.
   
   
   • Sprinkle reserved fried onions on top of the rice.
   
   
   
   


5. Step 5: Dum Cooking (Steaming):
   
   
   
   • Cover the pot with a tight lid. Seal with dough for a traditional dum effect, or use a heavy lid to trap the steam.
   
   
   • Cook on low heat for 20-25 minutes to allow flavors to blend and the rice to cook completely.
   
   
   
   


6. Serve:
   
   
   
   • Gently mix the biryani before serving to blend layers without breaking the rice.
   
   
   • Garnish with coriander leaves and serve hot with raita or salad.