Chicken Biryani Recipe

Chicken Biryani Recipe

prep time

10 mins

Cook time 
35 mins

total time

45 mins

Author: Neha Sharma

Ingredients (for Marination)-

• Salt - To taste
• Curd - 2 tbsp
• Turmeric powder - 1/4 tbsp
• Coriander powder - 1 tbsp
• Garam Masala Powder- 1 tbsp
• Black Pepper powder - 1/2 tbsp (Optional) 
• Red Chilly Powder - 1 tbsp
• Ginger garlic paste -1 tbsp

Ingredients for Biryani-

• Basmati rice- 3 cups 
• Chicken- 1/2 kg 
• Onion-1 large (cut lengthwise) 
• Tomato- 2 (finely chopped) 
• Ginger garlic paste -1 tbsp 
• Green chillies- 4 (finely Chopped) 
• Coriander- 1/2 cup (Chopped) 
• Ghee- 6 tbsp 
• Curd-1/4 cup 
• Coconut milk- 1 cup (Optional) 
• Salt - to taste 
• Red Chilly powder - 2 tbsp
• Fennel Powder - 2 tbsp (Optional) 
• Turmeric powder - 1/4 tbsp
• Cumin- 1 tbsp
• Bay leaf- 2 
• Cinnamon- 4 
• Cloves- 5 
• Whole black pepper/Saboot kali mirch- 5
• Cardamom (Black & Green)- 3 each

Method-

1. In a bowl add Chicken pieces, marinate it by using ingredients mentioned under marination list, and let it rest for 1 hour in refrigerator.
2. Rinse and soak the rice for about half an hour in warm water. After half an hour drain the water completely.
3. In a pan heat some oil/ghee and roast the rice until they are aromatic or for about 15 minutes on Low heat (do not add water). 
4. In a pressure cooker heat ghee. Once it is hot, add Cumin, bay leaf, whole black pepper, cloves, cardamom, cinnamon. Stir for a minute or until a nice aroma comes. 
5. Then add onions and chopped green chillies. 
6. Once onions turn slightly brown, add ginger garlic paste and chopped coriander. Stir for about 2 minutes. 
7. Then add tomatoes and saute until the oil separates from masala. 
8. Once done add marinated chicken, red chilly powder, turmeric powder, fennel powder, curd and salt. 
9. Combine everything and saute for 5-10 minutes until it thickens to a gravy consistency. 
10. Now add coconut milk (if using) along with 3 1/2 cup of water (use 4 1/2 cup water if not using coconut milk) to the gravy and bring it to a boil. Once it comes to a boil, add rice and taste the Masalas.
11. Cover the pressure cooker and reduce the flame to lowest, allow it to cook for about 20-30 minutes. (do not increase the flame, otherwise the bottom will get burned.) 
12. After 30 minutes, switch off the flame and allow the pressure to release on its own. 
13. Serve chicken biryani with raita and boiled eggs. 

Notes:

* Process will remain same if in case you are using a rice cooker. 
Dont forget to try Mutton Biryani Recipe. 

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