Fragrant Chicken Biryani for Special Occasions
A fragrant and flavorful layered rice dish with spices, vegetables, and chicken, perfect for special occasions.
Equipment
- Large pot
- Frying pan
- Mixing Bowl
- Knife
- Cutting board
- Wooden spoon
Ingredients
- 2 cups basmati rice
- 1 lb chicken cut into pieces
- 2 onions sliced
- 2 tomatoes chopped
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- ¼ cup oil or ghee
- ½ cup mint leaves chopped
- ½ cup coriander leaves chopped
- 2 teaspoons masala biryani
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 4-5 green cardamom pods
- 4-5 cloves
- 1 cinnamon stick
- 2 bay leaves
- 4 cups water
- Salt to taste
- Saffron strands soaked in 2 tablespoons warm milk optional
Instructions
Prepare the rice:
- Rinse the basmati rice thoroughly and soak it in water for 30 minutes.2 cups basmati rice
- Boil 4 cups of water in a large pot with salt, cardamom, cloves, cinnamon, and bay leaves.4-5 green cardamom pods, 4-5 cloves, 1 cinnamon stick, 2 bay leaves, 4 cups water, Salt to taste
- Add the soaked rice and cook until it is 70% done. Drain and set aside.
Prepare the chicken:
- In a frying pan, heat oil or ghee and add cumin seeds.1/4 cup oil, 1 teaspoon cumin seeds
- Add sliced onions and sauté until golden brown. Reserve half for layering.2 onions
- Add ginger-garlic paste, chopped tomatoes, turmeric powder, red chili powder, and biryani masala. Cook until the tomatoes are soft.2 tomatoes, 2 tablespoons ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 2 teaspoons masala
- Add the chicken pieces, yogurt, mint leaves, and coriander leaves. Cook until the chicken is done and the gravy thickens.1 lb chicken, 1 cup yogurt, 1/2 cup mint leaves, 1/2 cup coriander leaves
Layering and cooking the biryani:
- In a large pot, layer half of the par-cooked rice.
- Add the chicken mixture on top of the rice layer.
- Add the remaining rice on top of the chicken.
- Sprinkle the reserved fried onions and saffron milk (if using) on top.Saffron strands soaked in 2 tablespoons warm milk
- Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together.
Serve:
- Gently mix the layers before serving hot with raita or a side salad.
Notes
Biryani can be made with vegetables or lamb instead of chicken for variation.
Use high-quality basmati rice for the best results.
Use high-quality basmati rice for the best results.
Nutrition
Calories: 1287kcalCarbohydrates: 75gProtein: 9gFat: 105gSaturated Fat: 29gPolyunsaturated Fat: 23gMonounsaturated Fat: 49gTrans Fat: 0.05gCholesterol: 84mgSodium: 55mgPotassium: 435mgFiber: 4gSugar: 6gVitamin A: 908IUVitamin C: 13mgCalcium: 139mgIron: 2mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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