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Easy How to Make Biryani Chicken photo

How to Make Biryani Chicken

This Biryani Chicken is a flavor-packed dish that's sure to impress! Dive into aromatic spices and tender chicken for a delightful meal.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: South Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 3/4 lbs bone-in chicken thighs skin removed
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon neutral oil for marinating
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika (regular/NOT smoked)
  • 1 tablespoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin seeds whole spices
  • 1 3-inch cinnamon stick whole spices
For the Rice:
  • 2 cups uncooked long-grain basmati rice
  • 1 tablespoon salt (for rice)
  • 4 dried bay leaves
For the Garnish:
  • 1/2 cup high smoke point oil (avocado, canola, or vegetable)
  • 4 tablespoons ghee (or sub unsalted butter)
  • 1 teaspoon saffron threads loosely packed
  • 2 tablespoons warm milk to infuse saffron
  • 1/4 cup chopped cilantro (measure after chopping)
  • 2 tablespoons chopped mint leaves (measure after chopping)
  • 1/3 cup ghee (or sub unsalted butter), melted
  • Crispy onions for topping and crunch
  • Chopped cilantro additional garnish
  • Raita or yogurt for serving

Equipment

  • Large mixing bowl
  • Heavy-bottomed pot or Dutch oven
  • Rice cooker or pot
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

Instructions:
  1. In a large mixing bowl, combine the plain yogurt, lemon juice, neutral oil, grated ginger, minced garlic, paprika, garam masala, salt, ground coriander, ground cumin, ground turmeric, and cayenne pepper. Add the chicken thighs, ensuring they are well-coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for maximum flavor.
  2. Rinse the basmati rice under cold water until the water runs clear to remove excess starch. In a large pot, bring 6 cups of water to a boil. Add 1 tablespoon of salt and the rinsed rice to the boiling water. Cook for about 5-7 minutes, until the rice is about 70% cooked. Drain the rice and set aside.
  3. In a heavy-bottomed pot or Dutch oven, heat 1/2 cup of high smoke point oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deep golden brown and caramelized, about 10-15 minutes. Remove half of the onions and set them aside for garnishing later.
  4. To the remaining onions in the pot, add the whole spices: cloves, green cardamom pods, star anise, cumin seeds, and cinnamon stick. Sauté for 1-2 minutes until fragrant, then add the marinated chicken along with all the marinade. Cook for about 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
  5. Once the chicken is cooked, spread the partially cooked rice over the chicken evenly. Tuck in the dried bay leaves. In a small bowl, mix the saffron threads with warm milk and drizzle it over the rice. Then, drizzle the melted ghee over the top.
  6. Cover the pot with a tight-fitting lid to trap the steam. Reduce the heat to low and allow the biryani to cook for an additional 25-30 minutes.
  7. Once the cooking time is up, gently fluff the biryani with a fork, being careful not to break the rice grains. Garnish with crispy onions, chopped cilantro, and mint leaves. Serve with raita or yogurt on the side for a refreshing complement to the spices.

Notes

  • Marinate the chicken overnight for deeper flavor.
  • Rinse the rice thoroughly to keep it fluffy.
  • Use a tight lid during the final cooking to trap steam.