Indian Chicken Biryani – The Ultimate Spiced Rice with Marinated Chicken

Indian Chicken Biryani is a beloved dish that captures the essence of Indian cuisine, blending fragrant basmati rice with tender, spiced chicken. Each bite is a burst of flavors, thanks to aromatic spices like cardamom, cinnamon, and saffron. This dish is not only a feast for the taste buds but also a showstopper on any dining table.

Key Information

• Preparation Time: 30 minutes
• Cooking Time: 60 minutes
• Total Time: 90 minutes
• Number of Servings: 6 servings
• Serving Size: 1 bowl

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 27g
• Carbohydrates: 55g
• Fat: 12g

Ingredients List

For Marinated Chicken

• 500g (1 lb) chicken thighs or drumsticks, bone-in
• 200g (1 cup) plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp salt

For Rice

• 2 cups (400g) basmati rice, rinsed
• 4 cups (1 liter) water
• 2 bay leaves
• 4 green cardamom pods
• 1 cinnamon stick
• 5 cloves
• 1 tsp salt

For the Biryani Base

• 3 tbsp ghee or vegetable oil
• 2 large onions, thinly sliced
• 2 medium tomatoes, chopped
• 2 green chilies, slit
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 1 tsp cumin seeds
• 1/2 tsp saffron strands soaked in 3 tbsp warm milk

Detailed Method of Preparation

1. Marinate the Chicken

1. In a bowl, combine yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt.
2. Coat the chicken pieces thoroughly in the marinade.
3. Cover and refrigerate for at least 1 hour (preferably overnight).

2. Prepare the Rice

1. Bring water to a boil with bay leaves, cardamom, cinnamon, cloves, and salt.
2. Add rinsed basmati rice and cook until 70% done. Drain and set aside.

3. Cook the Chicken

1. Heat ghee in a large pan.
2. Fry the onions until golden brown, then remove half for garnishing.
3. Add cumin seeds, green chilies, and chopped tomatoes. Cook until tomatoes are soft.
4. Add marinated chicken and cook on medium heat until the chicken is 80% cooked.

4. Assemble the Biryani

1. In a heavy-bottomed pot, layer the partially cooked chicken at the bottom.
2. Spread half of the cooked rice over the chicken.
3. Sprinkle cilantro, mint, saffron milk, and fried onions.
4. Add the remaining rice and repeat the toppings.

5. Steam and Serve

1. Cover the pot with a tight-fitting lid. Cook on low heat for 20 minutes.
2. Let it rest for 5 minutes before serving.
3. Gently mix before serving to ensure even distribution of flavors.

Tips for Culinary Success

1. Rice Perfection: Always parboil the rice to ensure it doesn’t become mushy.
2. Spice Balancing: Adjust the spice levels based on your preference.
3. Sealing the Pot: Use a dough seal or foil to trap the steam for authentic “dum” cooking.
4. Protein Alternatives: Swap chicken with lamb or vegetables for variations.

Frequently Asked Questions (FAQs)

1. Can I make Chicken Biryani in advance?
Yes, Chicken Biryani tastes even better the next day as the flavors meld together. Store in an airtight container and reheat gently.

2. What is the best rice for biryani?
Long-grain basmati rice is the top choice for its fragrance and non-sticky texture.

3. Can I skip saffron?
While saffron adds a unique aroma, you can substitute it with a pinch of turmeric for color.