Easy Homemade Chicken Biryani Recipe

Chicken Biryani is a popular rice dish often enjoyed at special occasions, holidays, and parties. Traditionally, it’s made by marinating meat or vegetables with yogurt and spices, then cooking them with layered rice using a complex baking method called Dum. However, this process can be simplified with a pressure cooker or rice cooker.

Ingredients

For Marinating the Chicken:

• 1 lb (1/2 kg) chicken, cut into small pieces
• 1/4 tsp salt
• 3 tsp lemon juice
• 1 pinch turmeric powder
• 1/2 tsp coriander (dhania) powder
• 1/2 tsp red chili powder
• 1/2 tsp ginger garlic paste

For Cooking the Biryani:

• 2 onions, sliced lengthwise
• 3 tomatoes, finely chopped or crushed
• 1 tsp ginger garlic paste
• 8 stalks coriander leaves, chopped
• 4 stalks mint leaves, chopped
• 3 green chilies, slit open
• 2 cups basmati rice
• 3 tbsp oil
• 2 tbsp ghee (clarified butter)
• 1/2 cup yogurt, diluted with water to make 1 cup
• 3 cups water
• 2 bay leaves
• 2 cinnamon sticks
• 5 cloves
• 3 cardamom pods
• 2 1/2 tsp salt, or to taste
• 2 tsp red chili powder
• 3 tsp coriander (dhania) powder
• 1/4 tsp turmeric powder
• 1 pinch orange food color (optional)
• 6 stalks coriander leaves, chopped (for garnishing)
• 2 tsp ghee (to finish the dish)

Instructions

1. Marinate the Chicken: Wash and cut the chicken into small pieces. Marinate with salt, lemon juice, turmeric powder, coriander powder, red chili powder, and ginger garlic paste. Let it rest for at least 30 minutes.
2. Prepare the Biryani Base: In a large pan, heat the oil and ghee. Fry the bay leaves, cinnamon sticks, cloves, and cardamom pods. Add the green chilies, chopped coriander, and mint leaves.
3. Cook the Aromatics: Add sliced onions and sauté until they turn brown and crispy. Add ginger garlic paste and tomatoes. Mix in the marinated chicken along with turmeric powder, red chili powder, coriander powder, and salt. Sauté until it thickens into a gravy.
4. Cook the Rice: Rinse the basmati rice and drain the water. Add the rice to the gravy with 3 cups of water and the diluted yogurt. Mix well, adjust salt, and cook in a rice cooker. If using a pressure cooker, cook for 2 whistles, then turn off the heat.
5. Finish and Serve: Once cooked, sprinkle food color (if using) and add ghee. Garnish with chopped coriander leaves. Mix carefully to avoid breaking the rice. Serve hot with boiled eggs and raita.

Nutrition Information (per serving)

• Calories: 450
• Protein: 20g
• Carbohydrates: 60g
• Fat: 15g
• Fiber: 3g
• Sugar: 4g

Tips for Perfect Biryani

• Marination: Marinate the chicken for at least 30 minutes to enhance the flavors.
• Rice: Use good quality basmati rice for the best texture and aroma.
• Layering: For a more traditional biryani, you can layer the rice and chicken gravy before cooking.
• Spices: Adjust spices according to your taste preference.
• Cooking: Ensure not to overcook the rice to keep the grains separate and fluffy.

Enjoy your homemade Chicken Biryani!