Chicken Biryani is a classic Indian dish that combines tender chicken, aromatic basmati rice, and a blend of spices to create a rich and flavorful meal. This recipe is beloved for its layers of flavors, with each ingredient contributing to the complexity of the dish.
The marinated chicken is cooked with fragrant spices, tomatoes, and yogurt, giving it a creamy and tangy taste. Saffron-infused rice adds a hint of sweetness and a beautiful golden color. Garnished with fresh coriander leaves, Chicken Biryani is a complete meal that is sure to impress with its rich taste and vibrant presentation.
Preparing Chicken Biryani involves marinating the chicken in a blend of yogurt and spices overnight, ensuring it’s juicy and tender when cooked. The rice is cooked separately with saffron, giving it a distinctive aroma and flavor. The dish is then layered and cooked together, allowing the flavors to meld beautifully. Serve Chicken Biryani with a side of raita (yogurt sauce) and garnish with coriander leaves for a delightful Indian meal that will transport your taste buds to the streets of India.
Ingredients
- 2 cups basmati rice
- 750 gram chicken
- 1/2 cup milk
- 1 cup plain yoghurt
- 1 cup onion (thinly sliced)
- 1 teaspoon ginger (crushed)
- 1/2 cup tomato puree
- 2 teaspoons red chili powder
- 1 teaspoon turmeric
- 1 teaspoon roasted cumin powder
- 2 teaspoon garun masala powder
- 1 pinch saffron
- 1 teaspoon coriander leaves (crushed)
- vegetable oil (for frying)
Instructions
- Mix tomato puree, yoghurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder, and salt. Stir well.
- Marinate the chicken with this mixture overnight, cover with wrap, and place in the refrigerator.
- Add 4 cups of water and the saffron to a saucepan and bring to a boil. Add rice and cook until soft, adding milk in the final moments before covering and turning down.
- Heat oil in a shallow pan. Fry the onions until golden brown, then add the marinated chicken and cook for 10 minutes until cooked through.
- Serve on top of the saffron rice with a garnish of coriander leaves.
Nutritional Information
- Per serving
- Energy: 765 kcal / 3198 kJ
- Fat: 30 g
- Protein: 46 g
- Carbs: 83 g
