Chicken Biryani

Chicken Biryani is a mixed rice dish that originated from the Asian Continent, India in particular.

Chicken Biryani is a very popular dish among South Asian people. Chicken in-bone is mostly used although boneless chicken can also be used.

Basmati rice is used which is preferred because it has long grains and is more fragrant. A mixture of spices is used to give the food an aromatic flavor, natural yoghurt is used to marinate the chicken and make it tender.

You can also read the following to learn more on different recipes Vegetable Biryani

Ingredients For Making Chicken Biryani

For Marinating The Chicken

1 kg chicken cut into pieces

300 ml Natural yoghurt

1 kg chicken cut into pieces

300 ml Natural yoghurt

2 tsp. Paprika powder

2 tsp. Biryani masala

1/2 tsp. Salt

2 tsp. Garlic powder

2 tsp. Turmeric powder

2 tsp. Paprika powder

2 tsp. Biryani masala

1/2 tsp. Salt

2 tsp. Garlic powder

2 tsp. Turmeric powder

For The Biryani Gravy

2 large red onions

3 large tomatoes, washed and chopped into cubes

3 tbs. cooking oil

150 ml natural yoghurt

1 whole garlic minced

2 cm ginger crushed

2 tsp. garam masala

1 tsp. cloves

1 tsp. cardamom

2 tsp. turmeric powder

1 bay leaf

For Layering

1 small bunch coriander leaves

1 small bunch mint leaves

1 tsp. saffron or 1 tsp, yellow food color mixed with 2 tsp. water

For The Rice

2 cups basmati rice

1 Bay leaf

4 pieces cardamoms

2 cm cinnamon stick

salt to taste cooking oil

How To Prepare Chicken Biryani

1. Marinate the chicken in yoghurt, biryani masala, salt, garlic powder, turmeric powder, paprika and black pepper powder.
2. Wash the rice thoroughly, soak it for 20 minutes and then per-boil it until tender.
3. Cook the chicken on a grill, oven or in an air fryer until tender and cooked through.
4. In a cooking pot, cook the onions on high heat until they turn golden brown, then remove them from heat and put then aside.
5. In the same oil used for frying the onions, add the cardamoms, bay leaf, ginger and garlic paste, cinnamon stick and sauté for 1 minute on low heat.
6. Add the chopped tomatoes add salt and cook until soft and cooked through. Add yoghurt and stir to mix well.
7. Add a few pieces of the chicken pieces into the stew and cook for 3 minutes, remove half of the gravy and put in a plate.
8. Add half of the rice into the remaining gravy, sprinkle with some of the onions, cilantro, and mint leaves and add a layer of the gravy on top, add the remaining rice, sprinkle the remaining onions, mint leaves and pour the yellow food color on top of the rice.
9. Cover the pot with foil paper followed by a tight fitting lid, put on lowest heat and cook slowly for about 6 minutes until the rice is cooked through.
10. Serve hot, accompanied with salad of your choice or boiled eggs.