Ingredients You’ll Need:

For the Marinade:

500g chicken (cut into pieces)

1 cup yogurt

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon garam masal

Salt to taste

For the Rice:

2 cups basmati rice

4 cups water

1 bay leaf

2-3 cloves

1 cinnamon stick

2 cardamom pods

Salt to taste

For the Biryani:

2 onions, thinly sliced

2 tomatoes, chopped

1 tablespoon biryani masala

1 teaspoon cumin seeds

1 teaspoon coriander powder

1/2 cup chopped mint leaves

1/2 cup chopped cilantro

2 tablespoons ghee (clarified butter) or oil

Saffron strands soaked in 2 tablespoons warm milk (optional)

Fried onions, boiled eggs, and lemon wedges for garnish

Step-by-Step Instructions:

Step 1: Marinate the Chicken Start by marinating the chicken. In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Add the chicken pieces, making sure they’re well-coated with the marinade. Cover the bowl and let it rest in the refrigerator for at least 1 hour (overnight for best results).

Step 2: Prepare the Rice Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from sticking together. In a large pot, bring 4 cups of water to a boil. Add the bay leaf, cloves, cinnamon stick, cardamom pods, and salt. Stir in the rinsed rice and cook until the rice is 70% cooked (about 7-8 minutes). Drain the rice and set it aside.

Step 3: Cook the Chicken In a large, heavy-bottomed pan, heat the ghee or oil over medium heat. Add the cumin seeds and let them splutter. Then, add the sliced onions and sauté until golden brown. This will take about 10 minutes. Add the chopped tomatoes, biryani masala, and coriander powder. Cook until the tomatoes soften and the oil starts to separate.

Next, add the marinated chicken to the pan, along with the marinade. Cook the chicken on medium heat until it’s tender and fully cooked (about 20 minutes). Stir in the chopped mint and cilantro.

Step 4: Layering the Biryani Once the chicken is cooked, it’s time to layer the biryani. In the same pan, spread the cooked chicken evenly. Add a layer of the parboiled rice over the chicken. Drizzle the saffron milk over the rice for a rich aroma and color. If you don’t have saffron, you can skip this step or use a pinch of turmeric mixed with milk as an alternative.

Step 5: Dum Cooking (Sealing the Pot) Cover the pan with a tight-fitting lid. If your lid isn’t tight enough, you can seal it with dough to trap the steam inside. This step, known as “dum cooking,” allows the flavors to meld together. Cook on low heat for 15-20 minutes, allowing the rice to absorb all the flavors from the chicken and spices.

Step 6: Serve Your Chicken Biryani Once done, gently fluff the rice with a fork, being careful not to break the grains. Serve the biryani hot, garnished with fried onions, boiled eggs, and lemon wedges. Pair it with raita (yogurt dip) or a simple salad for a complete meal.

Tips for Perfect Biryani:

Rice: Don’t overcook the rice during the parboiling stage. It should be slightly undercooked to avoid mushy biryani.Spices: Adjust the spice levels according to your preference. Biryani is all about balance, so taste as you go.Layering: Ensure the chicken and rice layers are even to allow the flavors to distribute evenly.Dum Cooking: Keep the heat low during the final cooking stage to prevent burning.

Conclusion

Making Chicken Biryani at home doesn’t have to be intimidating. With this easy-to-follow recipe, you can enjoy a restaurant-quality dish right in your kitchen. The combination of tender chicken, fragrant rice, and aromatic spices will make this biryani a favorite in your household. Happy cooking!