Chicken biryani recipe
How to make chicken biryani | Chicken biryani recipe. I’m sharing a very simple chicken biryani that’s delicious and full of flavor. It is an ideal recipe for anyone looking to attempt a biryani as an introduction. It is a delicious rice Pakistani/Indian dish that usually reserved for exceptional occasions like weddings, parties, or holidays like Ramadan. it’s a lengthy preparation, but the work is undoubtedly worthwhile.
For Biryani, always use long grain rice. Basmati rice is the ideal variety to use. For a more authentic taste, add ghee or butter that has slowly melted, so the milk solids and golden liquid are separated and used in place of oil. Although widely related to Indian cuisine, Chicken Biryani recipe is a dish that has spread across a large swath of South Asia, reaching as far west as Iraq, and as far east as Indonesia.
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Preparation time 01hour
Cooking time 25 minutes
Total time 1.25 minutes
Serve for 05
Difficulty level Medium
Course Main
Cuisine Pakistani/Indian dish
Chef Qutub Siddiqui
Special tips
For my version, I’ve simplified the preparation a bit by marinating the chicken in a spicy mixture of garam masala, garlic, ginger, chili peppers, cilantro, and garlic. When fried, the spices and aromatics on the outside of the chicken caramelize into an insanely flavorful crust. I prefer to cook the onions separately because it allows you to completely caramelize them into a sweet umami-packed layer that contrasts the spicy, savory chicken. For the rice, Use Basmati rice and boil with bay leaves, cumin, and cardamom, which infuses some flavor while ensuring the rice tendered enough steam after the Biryani assembles.
I like to serve my Chicken Biryani with cooling raita made with yogurt, mint, cilantro, and a pinch of salt, but this is often also good with a spread of different chutneys. I do know it’s plenty of carbs, but I also love serving Biryani with a basket of fresh pillowy naan.
Ingredients for Chicken Biryani recipe
(1 cup =240ml)
For Rice
- Rice (6 cups)
- Salt (as needed)
- 5 Green Cardamom (smashed)
- Cumin seeds (1 tbsp)
- Bay Leaf
- Basmati Rice 350 grams (approx. 2 cups)
For Chicken
- Grated Garlic (10 grams)
- Grated Ginger (10 grams)
- Chili peppers (1 tbsp)
- Mint finely chopped (5 grams)
- Bone-in skin-on chicken thighs (900 grams)
- Vegetable Oil (1 tbsp)
- Salt (as needed)
- Cinnamon (1/2 tbsp)
- Cilantro finely chopped (10 grams)
- Garam Masala (1 tbsp)
For Onions
- Ghee or Butter (2 tbsp)
- 2 Thin Sliced Onions
For Biryani
- Reserved boiled water (from rice) (1 cup)
- Saffron Threads (1/2 tbsp)
- Cilantro (for garnishing)
Chicken Biryani recipe
- To marinate the chicken for the Biryani, combine the oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon, and salt in a large bowl and stir together. Add the chicken pieces and toss together, ensuring the chicken coated within the marinade. Allow the chicken to marinate at least for1 hour or up to overnight.
- In a pot wide enough to carry the chicken in a single layer, add the ghee or butter and onions and sauté the onions until they’re well caramelized (15-20 minutes). Transfer the caramelized onions to a bowl and put aside.
- While the onions caramelize, prepare rice by washing in a strainer under cold water until the water runs clear.
- To boil the rice, add the water, salt, cardamom, cumin, and bay leaf to a pot and bring to a boil. And wait for 7 minutes. Drain the rice and reserve 1 cup of the water.
- In the bowl, you caramelized the onions in and add the chicken in a single layer, skin-side down. Fry till it becomes golden brown on one side, it takes about 5 minutes.
- Flip the chicken over and fry the opposite side until golden brown. Now transfer the chicken back to the bowl you marinated it in.
- To assemble the Biryani, add the saffron to the rice, and distribute evenly. Add half of the rice mixture in the bottom of the pot you browned the chicken in.
- Add single layer chicken on top of the rice.
- Now add the layer of caramelized onion on top of the chicken. Read also.
- Finish making the Biryani by adding the rest of the rice is a good layer. Add a cup of reserved water from boiling the rice.
- Cover the pot with a lid, put the container on the stove over medium heat, and set it for 20 minutes. once you can see steam escaping from under the lid, turn down the heat to low and continue cooking until the timer pops then turn off the heat.
- Without opening the lid, set the timer for one more 10 minutes to steam the Biryani. Mix the chicken Biryani then transfer to a serving platter. Garnish with fresh cilantro and serve. r
Main Ingredients
Basmati Rice, Bone-in skin-on chicken thighs, Ghee or Butter, Vegetable Oil, Salt.
Keywords
Chicken biryani, Biryani.
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