Chicken Biryani

Quite possibly the most well known dish from India, Biryani can be found across various regions of the country, with subtle variations!

It's a delicious rice dish loaded with spicy marinated chicken, caramelized onions, flavorful saffron rice and spices. For my Biryani, I simplify the order of operations, while retaining the traditional layered approach to assembling it. It can be cooked easily while maintaining a similar authentic flavor and texture of traditional versions.

So here's the recipe to one of my most favorite dishes of all times - Chicken Dum Biryani!

Ingredients

Onions - 2 (Thinly Sliced)

Tomatoes - 2 (Pureed)

Chicken - 800 gms (I  prefer curry cut, but you can use pieces of your choice)

Ginger Garlic Paste - 2 tsp

Yogurt - 2 tsp

Coriander Powder (Dhaniya Powder) - 1 tsp

Turmeric Powder (Haldi) - 1 tsp

Red Chilli Powder - 1/2 tsp

Roasted Cumin Powder (Bhuna Jeera) - 1 tsp

Garam Masala - 1 tsp

Salt -  As per taste

Rice - 250 gms

Cloves - 5-6

Cinnamon Stick - 1

Small Cardamom - 3-4

Black Cardamom - 1

Clarified Butter (Ghee) - 5 tsp

Milk - 1/2 cup

Saffron Strands - 5/6

Edible Yellow Color - a pinch

Water

Procedure

1. Start by frying the sliced onions. Keep aside when done.

2. Next important step is to marinate the chicken. Clean the chicken thoroughly and add Yogurt, Ginger Garlic Paste, Salt, Coriander Powder, Turmeric Powder, Red Chilli Powder, Roasted Cumin Powder and Garam Masala. Mix it well. Now add 1/3rd portion of the fried onions. Plus a handful of chopped coriander & mint leaves. Prick the chicken with folk so that the marinade enters the chicken and makes it juicier. Now keep the marinated chicken in the refrigerator for about 20 minutes.

3. In an open pan, add 4 tsp Ghee and pureed tomatoes. Roast the same till the water from tomatoes disappears. Now add the marinated chicken and mix it well. Add half a glass of water. Cover the lid of the pan & let the chicken cook on a medium/slow cook.

4. Meanwhile, in a separate pan, boil the rice. Add water, 1 tsp Ghee, Cloves, Cinnamon Stick, Small Cardamoms and Black Cardamom. Let the rice boil till almost 90% done.

5. The chicken should be almost 90% done when you can start the layering.

6. In the same chicken pan, add a layer of rice and top it with chopped mint & coriander leaves and fried onions. Repeat the process till the layering is complete.

7. Mix Saffron strands, yellow color in milk and spread it over the layered biryani.

8. Now close the lid of the pan. We need to give "Dum" (steam) to the biryani. Seal the lid with a rolled up wheat dough & cook on slow heat for 5-10 minutes.

9. Ensure to mix well while serving, so that the masala of the chicken gets mixed up with the rice and the entire dish becomes flavorful. Garnish with fresh onions & coriander leaves.

Biryani is one wholesome meal that I love eating as it is, but you can combine it with mint coriander yogurt by the side.

Enjoy this recipe and let me know how did yours go!

Meanwhile, here's another interesting Chicken Recipe - a healthier version of Butter Chicken.