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Chicken Biryani

I never imagined myself making a biryani. I was so hesitant that I would mess everything up, but this recipe is just the right balance of everything. This is perfect for someone who is just starting to explore Indian food (like me). This dish came out so tasty! Make this and you will be so very proud of yourself (just like I felt).

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Marinade Time 8 hours
Total Time 8 hours 50 minutes
Servings 5
Author Jhuls @ The Not So Creative Cook

Ingredients

For the chicken:

  • 500 g chicken pieces
  • 3 tbsp yogurt
  • 2 tbsp grated ginger
  • 6 cloves garlic crushed
  • 2 tsp Kashmiri chili powder
  • 1-2 tsp garam masala
  • 2 tsp coriander powder
  • ½ tsp black pepper
  • 1 tsp turmeric powder
  • 1 tsp salt

For the rice:

  • 1 tbsp of ghee
  • 3 bay leaves
  • ½ - 1 cinnamon stick
  • 4 cloves
  • 5 cardamom pods
  • 5 pepper corns
  • 440 g (3 cups) basmati rice washed & drained, (see notes)
  • 975 ml (5 cups) boiling water (see notes)
  • ½ tsp salt

For the curry base:

  • 2 tbsp vegetable oil
  • 1 cup sliced white onions
  • 1 tomato chopped
  • ½ - 1 green chili sliced
  • 1 tbsp tomato paste

For the garnish:

  • 1 tbsp ghee
  • ¼ cup raisins
  • ¼ cup cashews
  • 1 cup sliced white onions

For the saffron milk:

  • 2 tbsp warm milk
  • ½ tsp saffron

Others:

  • Fresh coriander roughly chopped
  • Fresh mint roughly chopped
  • Yogurt to serve

Instructions

  1. For the chicken: Combine all ingredients in a ziplock bag. Keep in the fridge to marinate for 8 hours or overnight.

When the marinated chicken is ready:

  1. For the rice: In a pot over medium-high heat, melt ghee. Add the spices (that excludes the water, rice and salt) to the pot and cook until fragrant. Add rice, boiling water and salt. When the water starts boiling, decrease the heat to the lowest. Cover the pot and let the cook rice for about 15 minutes or until the rice dries.

While the rice is cooking:

  1. For the garnish: In a skillet over medium-high heat, melt ghee. Add raisins and cook until soft. Remove from the skillet and transfer to a plate. In the same skillet, add cashews and cook until toasted. Remove from the skillet and transfer to a plate. Also, in the same skillet, add sliced onions and cook until caramelized. This may take 10-15 minutes, but make sure to keep an eye on them. When the onions are perfectly caramelized (resist the urge to eat them – haha!), transfer them to a plate. Set everything aside until ready to use. (MAKE SURE TO CHECK THE RICE.)
  2. For the curry base: In the same skillet over medium-high heat, add vegetable oil. Add onions and cook until translucent. Add chopped tomatoes and green chili; cook until soft. Add tomato paste and mix with the veggies. Add marinated chicken, put a lid on and cook for about 20 minutes.

To assemble/prepare the biryani:

  1. In a baking pan, layer a portion of the chicken then a portion of the rice, a portion of saffron milk, a portion of roasted cashews + raisins + caramelized onions, fresh coriander + mint. Repeat. Cover the pan with aluminum foil.
  2. When everything is done, bake at 400 F for 20 minutes.
  3. Serve with yogurt and other sides you prefer.

Recipe Notes

In measuring the rice and boiling water, I used the rice cooker cup. I also weighed both so I can give the accurate measurement.