Delicious Chicken Biriyani Recipe

A flavorful and aromatic biriyani recipe that's perfect for lunch or dinner!

Ingredients

For Marination:

• 500g chicken (bone-in pieces)
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 2 tbsp biriyani masala powder
• Salt to taste
• 2 tbsp lemon juice
• 2 tbsp oil

For Rice:

• 2 cups basmati rice
• 4 cups water
• 2 bay leaves
• 4-5 green cardamoms
• 2-3 cloves
• 1 cinnamon stick
• Salt to taste

For Layering:

• 2 large onions, thinly sliced and fried until golden brown
• 3 tomatoes, chopped
• 2 green chilies, slit
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 4 tbsp ghee or cooking oil
• 1/2 cup milk mixed with a pinch of saffron

Instructions

1. Marinate the Chicken: In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, biriyani masala, salt, lemon juice, and oil. Add chicken pieces and coat them well. Let it marinate for at least 1 hour (or overnight in the fridge).
2. Cook the Rice: Wash the basmati rice and soak it in water for 30 minutes. Drain and boil it with water, bay leaves, cardamom, cloves, cinnamon, and salt. Cook until the rice is 70% done. Drain and set aside.
3. Cook the Chicken: Heat ghee/oil in a large pan. Add chopped tomatoes, green chilies, and cook until soft. Add the marinated chicken and cook on medium heat until the chicken is cooked through and the gravy thickens.
4. Layer the Biriyani: In a heavy-bottomed pot, spread half of the cooked rice. Add the chicken mixture as the next layer. Top with the remaining rice. Sprinkle fried onions, coriander leaves, mint leaves, and saffron milk over the top.
5. Dum Cooking: Cover the pot with a tight-fitting lid or seal it with aluminum foil. Cook on low heat for 20-25 minutes to allow the flavors to blend.
6. Serve: Gently mix the layers before serving. Garnish with additional fried onions and coriander leaves if desired. Serve hot with raita or salad.

Tips for Perfect Biriyani

• Use aged basmati rice for better flavor and texture.
• Do not skip the marination step; it enhances the taste significantly.
• Fry the onions until crisp and golden for the best flavor.
• Ensure the pot is tightly sealed during dum cooking to trap the steam.
• Adjust spices according to your preference for heat and aroma