Fragrant Chicken Biryani Recipe 🍛
A hearty and flavourful dish, chicken biryani is a beloved staple across South Asian cuisine. Infused with aromatic spices, tender chicken, and fluffy basmati rice, this one-pot meal is perfect for family feasts or special occasions.
Ingredients
For the chicken marinade:
🍗 Chicken thighs: 500g, boneless, cut into pieces
🧄 Garlic paste: 1 tbsp
🧅 Ginger paste: 1 tbsp
🍋 Lemon juice: 1 tbsp
🧂 Salt: 1 tsp
🌶️ Chilli powder: 1 tsp
🧄 Turmeric: ½ tsp
🥄 Yoghurt: 2 tbsp
For the rice:
🍚 Basmati rice: 300g, rinsed and soaked for 30 minutes
🧂 Salt: 1 tsp
🌿 Bay leaf: 1
🌰 Cinnamon stick: 1 small piece
🌿 Cloves: 3
🌿 Cardamom pods: 3
For the biryani base:
🧈 Ghee: 2 tbsp
🧅 Onions: 2 large, thinly sliced
🍅 Tomatoes: 2 medium, chopped
🌶️ Green chillies: 2, slit
🥄 Garam masala: 1 tsp
🧂 Salt: to taste
🌿 Fresh coriander: 2 tbsp, chopped
🌿 Fresh mint leaves: 1 tbsp, chopped
Method
🍋 Marinate the chicken: Combine all marinade ingredients in a bowl. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavour).
🍚 Prepare the rice: Bring a large pot of water to the boil with salt, bay leaf, cinnamon, cloves, and cardamom. Add the soaked rice and cook until 70% done (the grains should still have a bite). Drain and set aside.
🧈 Cook the chicken: Heat 1 tbsp of ghee in a large pan. Add the marinated chicken and cook over medium heat until the pieces are browned and cooked through. Remove and set aside.
🧅 Prepare the biryani base: In the same pan, heat the remaining ghee. Fry the onions until golden and crispy. Reserve a handful for garnishing. Add the tomatoes and green chillies, cooking until softened. Stir in garam masala, coriander, and mint leaves.
🍗 Layer the biryani: In a heavy-bottomed pot, layer half of the rice, then the chicken, followed by the onion-tomato mixture. Add the remaining rice on top, spreading evenly.
🌬️ Steam the biryani: Cover the pot tightly (use foil or a damp cloth under the lid to seal). Cook on a very low heat for 20 minutes, allowing the flavours to meld and the rice to finish cooking.
🌿 Garnish and serve: Fluff up the rice gently with a fork. Top with crispy fried onions and fresh coriander. Serve hot with raita or a cooling yoghurt salad.
Serving Information
⏱ Prep Time: 40 minutes
🔥 Cooking Time: 40 minutes
🍴 Servings: 4
🌟 Calories: ~450 per serving
Tips
🧺 For an authentic touch, sprinkle a few strands of saffron soaked in warm milk over the top layer of rice.
🍋 Serve with a squeeze of fresh lemon juice for added zest.
🥶 Storage: Leftovers can be refrigerated for up to 2 days. Reheat gently to preserve texture.
Enjoy this aromatic and satisfying classic! 😊✨