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Authentic Chicken Biryani Recipe

Authentic Chicken Biryani Recipe
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Authentic Chicken Biryani is a rich and aromatic Indian dish featuring succulent marinated chicken layered with tender basmati rice, fragrant spices, and fresh herbs. This recipe combines traditional slow-cooking techniques with accessible ingredients, delivering a flavorful and comforting meal perfect for family dinners and festive occasions.

Ingredients

Scale

Chicken Marinade

  • 1 kg bone-in chicken pieces
  • 1 cup plain yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tsp chili powder (adjust to taste)
  • 1/2 tsp turmeric powder
  • 1 tbsp garam masala
  • 1 tsp salt
  • 1 tbsp lemon juice

Rice and Spices

  • 2 cups basmati rice
  • 4 cups water
  • 2 bay leaves
  • 4 cloves
  • 4 green cardamom pods
  • 1 tsp salt
  • A pinch of saffron strands soaked in 1/4 cup warm milk

Cooking and Garnishes

  • 4 tbsp ghee or oil
  • 2 large onions, thinly sliced
  • 2 medium tomatoes, chopped
  • 2 green chilies, slit (optional)
  • 2 tbsp fresh mint leaves, chopped
  • 2 tbsp fresh cilantro (coriander) leaves, chopped
  • 1 tbsp ginger, finely chopped or grated
  • 4–5 garlic cloves, minced

Instructions

  1. Marinate the Chicken: Combine yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, salt, and lemon juice in a bowl. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour to allow flavors to penetrate deeply.
  2. Prepare the Rice: Rinse basmati rice several times until water runs clear to remove excess starch. Soak for 30 minutes. Bring a large pot of water to boil; add salt, bay leaves, cloves, and cardamom. Parboil the rice until about 70% cooked, then drain and set aside.
  3. Cook the Chicken: Heat ghee or oil in a heavy-bottomed pan. Sauté sliced onions until golden brown and caramelized. Add chopped tomatoes and cook until soft. Add the marinated chicken and cook over medium heat until the chicken is tender and gravy thickens.
  4. Layer the Biryani: In a large pot or Dutch oven, spread half of the cooked chicken mixture evenly at the bottom. Layer half of the parboiled rice on top. Sprinkle chopped mint, cilantro, fried onions, and saffron milk over the rice. Repeat with remaining chicken and rice, finishing with herbs and saffron milk.
  5. Slow Cook (Dum): Seal the pot tightly with a lid or cover with foil and place a heavy object on top to trap steam. Cook on very low heat for 25-30 minutes, allowing flavors to meld and the rice to finish cooking perfectly.
  6. Rest and Serve: Let the biryani rest for 10 minutes before opening the lid. Garnish with additional fresh cilantro, mint leaves, fried onions, and saffron strands if desired. Serve hot with cucumber raita, salad, or boiled eggs.

Notes

  • Use aged basmati rice for better flavor absorption and firmer texture.
  • Don’t skip marination; it’s key for tender and flavorful chicken.
  • Fry onions slowly to attain deep caramelization for sweetness and color.
  • Seal the cooking pot well during dum to trap steam and intensify aroma.
  • Allow the biryani to rest 10 minutes after cooking to settle flavors.

Nutrition

Keywords: chicken biryani, authentic biryani, Indian chicken rice recipe, slow-cooked biryani, spiced chicken rice, basmati rice biryani

Find it online: https://marycorner.com/authentic-chicken-biryani-recipe/