Chicken biryani is part of the rich tapestry of Indian cuisine. Succulent chicken is married with fragrant rice, a dish often reserved for special occasions. Bear in mind that the chicken will require at least 2 hours (or overnight) marinating.
Pair chicken biryani with raita or a side salad to balance its boldness.
Featured in: Masala Spice Blends Made at Home
Ingredients
- •500 grams (18 ounces) boneless chicken, cut into chunks
- •15 ml (1 tablespoon) ginger-garlic paste
- •Salt, as needed
- •237 ml (1 cup) plain yogurt
- •4 green chiles, slit
- •2 large tomatoes, chopped
- •60 ml (4 tablespoons) biryani masala, preferably homemade*
- •500 grams (18 ounces) basmati rice
- •60 ml (1/4 cup) vegetable oil or ghee
- •2 large onions, sliced
- •Fresh cilantro leaves, for garnish
- •Fresh mint leaves, for garnish
*For an easy homemade biryani spice mix, see /recipes/biryani-masala/.
Preparation
Marinate the chicken with ginger-garlic paste, salt, yogurt, green chiles, half of the chopped tomatoes, and 30 ml (2 tablespoons) of the biryani masala. Leave it to marinate for at least 2 hours or overnight.
Rinse the rice under cold water until the water runs clear, then soak in water for 30 minutes. Afterwards, cook it in boiling salted water until 70% cooked, then drain and set aside.
In a heavy bottomed pan, heat oil/ghee, and add the sliced onions. Sauté until they are golden brown, then remove half of the fried onions for garnish. Add the remaining chopped tomatoes and the marinated chicken to the pan. Cook on medium-high heat until the chicken is cooked.
Layer the cooked rice on top of the chicken. Sprinkle the remaining 30 ml (2 tablespoons) biryani masala over the rice. Top with the reserved fried onions, and the chopped coriander and mint leaves. Cover tightly with a lid and cook on low heat for about 20-30 mins to allow the flavors to meld together. Remove from heat and let sit for about 10 minutes before serving. Serve the biryani hot, preferably with raita or salad of your choice.
