This Chicken biryani recipe is a popular South Asian rice dish made with aromatic basmati rice, marinated chicken, and a blend of spices such as cinnamon, cardamom, and cloves. It is typically layered and cooked together to create a flavourful and fragrant dish that is enjoyed across the Indian subcontinent and beyond.
Serves 4
Preparation time 20 minutes, Cooking time around an 1 hour, Overall time 1 hour and 20 minutes
Recipe Difficulty level - Intermediate Cook
Special Equipment - large pan with a tight fitting lid and a tava ( flat griddle or cast iron pan)
Although preparing this authentic biryani dish may seem intimidating with its complex cooking process, taking the time to read through the recipe and properly set up your ”mise en place” by getting all your ingredients ready is key. Having a good pot with a tight-fitting lid, using the tin foil sealing technique commonly employed by Indian takeaways and restaurants (traditionally sealed with bread dough), and utilizing a tava or cast iron griddle to evenly disperse heat are helpful tips. Alternatively, the dish can also be cooked in the oven for convenience. The effort put into making this dish is truly rewarded with its rich flavours and aromatic appeal.
Chicken Biryani Recipe
Ingredients:
Chicken Marinade Spices
1 teaspoon of salt
1 teaspoon of turmeric
1 teaspoon of curry powder
1 ½ teaspoons chilli powder
2 teaspoons of ground coriander
½ teaspoon of ground cumin
½ garam masala
4 tablespoons veg oil
4 tablespoons yogurt
For the Curry
6 -8 Chicken drum sticks with the skin removed
3 large onions medium sliced
3 - 4 tablespoons of ghee plus ghee for layering
1 inch piece of root ginger grated
5 cloves garlic crushed
1 teaspoon of salt
3 to 4 whole green chillies
8 dried plumbs (Aloo Bahar)
Rice Ingredients
3 cups of basmati rice
2 star anise
6 cloves
6 cardamon pods
3 bay leaves
1 teaspoon of whole cumin seeds
15 -20 peppercorns
2 tablespoons butter
1 teaspoon of salt
2 liters water
1 tablespoon of root ginger grated
How to make Chicken Biryani
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Prepare all your ingredients,
To prepare the chicken drumsticks, begin by washing and cleaning them. Score the drumsticks and then add the marinade spices mentioned, along with oil and yogurt. Mix everything well to coat the drumsticks thoroughly, and let them marinate for at least one hour to enhance the flavours before cooking.
While the chicken drumsticks are marinating, soak the basmati rice for at least 1 hour. After soaking, rinse the rice thoroughly 3 or 4 times to remove excess starch, then set it aside. This process helps ensure the rice cooks up perfectly fluffy and separate in the final dish.
For the rice, prepare the cooking water by toasting whole spices with butter and salt. Once toasted, add the grated ginger and water then bring it to a boil. Let it simmer until the water is ready to parboil the rice. This step infuses the water with flavour that will enhance the overall taste of the dish.
To cook the chicken drumsticks, start by adding 3 heaped tablespoons of ghee to a pan. Then, add the sliced onions and cook for about 10 minutes until caramelized. Next, add freshly grated ginger and garlic, followed by 1 teaspoon of salt, and cook for an additional 5 minutes. Now, add the marinated chicken along with all the marinade. Increase the heat and stir to bhuna (roast) the chicken for about 5 minutes before lowering the heat, covering the pan, and cooking until the chicken is done. This method of bhuna adds layers of flavour to the chicken before it is fully cooked, enhancing the taste of the final biryani dish. finally add 3 or 4 green chillies along with the dried plumbs (aloo bahar)
After cooking the chicken, add the rinsed rice to the water in the pot. If the water level has reduced, consider adding a little more as needed. Cook the rice for about 3 to 4 minutes until it is al dente. Once the rice is cooked to the desired texture, drain off the water by using a sieve. This step helps to remove excess water and ensure that the rice is perfectly cooked and ready to be layered with the chicken in the biryani dish.
To layer the biryani, start by adding a bit of ghee at the bottom of your rice pan to prevent sticking. Begin the layering process by placing a fragrant rice layer to cover the bottom, followed by a layer of the bhuna chicken, and then another layer of rice. Lastly, top off with some of the curry gravy and fresh coriander leaves. Cover the pan with aluminum foil to create a seal, place the lid on top, and cook on low heat for 10 minutes, using a tava as a heat shield to prevent burning. After cooking, remove the pan from heat and let it sit for an additional 15 minutes to allow the flavours to meld together before serving the deliciously prepared biryani dish.
To complete the biryani preparation, gently combine the layers by lightly lifting the rice from the bottom of the pan. This step helps ensure that the flavours from the different layers mix evenly throughout the dish. Serve the biryani hot and enjoy the delicious mix of spices, chicken, and fragrant rice in every bite.
Goes well with:
As we conclude this culinary journey, I hope these recipes have inspired you to create delicious meals in your own kitchen. Remember, cooking is not just about following instructions, but about adding your own flair and love to every dish. Stay curious, keep experimenting, and let the joy of cooking continue to nourish your soul. Thank you for joining me on this flavoursome adventure, and until next time, happy cooking!
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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