SIMPLE CHICKEN BIRYANI RECIPE
Chicken Biryani is a flavorful and aromatic dish that has won the hearts of food lovers worldwide. This simple chicken biryani recipe is perfect for beginners and busy cooks who want to enjoy the taste of traditional biryani without spending hours in the kitchen. Whether you’re hosting a dinner or just craving comfort food, this recipe will show you exactly how to make chicken biryani in the easiest way possible.
INGREDIENTS FOR SIMPLE CHICKEN BIRYANI RECIPE
To make this easy chicken biryani recipe, you’ll need the following ingredients:
- Chicken (boneless or bone-in): 500g
- Basmati Rice: 2 cups (soaked for 30 minutes)
- Yogurt: 1 cup
- Ginger-Garlic Paste: 1 tbsp
- Biryani Masala: 2 tbsp
- Turmeric Powder: ½ tsp
- Cumin Powder: 1 tsp
- Garam Masala: 1 tsp
- Onions: 2 large, thinly sliced
- Fresh Mint and Cilantro: ¼ cup each, chopped
- Ghee or Oil: 4 tbsp
- Saffron: A few strands soaked in 2 tbsp warm milk (optional)
- Salt: To taste
- Whole Spices: Bay leaf, cinnamon stick, cloves, and cardamom for the rice
HOW TO MAKE PERFECT CHICKEN BIRYANI
PREPARING THE RICE
- Rinse the basmati rice in cold water until the water runs clear. Soak for 30 minutes.
- Boil water in a large pot with salt and whole spices (bay leaf, cinnamon, cloves, cardamom). Add the soaked rice and cook until it’s 70% done (parboiled). Drain and set aside.
MARINATING THE CHICKEN
- In a bowl, combine the chicken, yogurt, ginger-garlic paste, turmeric, cumin powder, garam masala, and biryani masala. Add salt to taste.
- Marinate the chicken for at least 30 minutes. For the best flavor, marinate it overnight in the refrigerator.
COOKING THE CHICKEN
- Heat ghee or oil in a large pan and fry the sliced onions until golden brown. Set half of the onions aside for garnishing.
- In the same pan, add the marinated chicken and cook for 15 minutes until the chicken is tender and fully cooked.
LAYERING THE BIRYANI
- In a large pot, start by layering half of the parboiled rice. Add the cooked chicken with its gravy.
- Add the remaining rice on top, drizzle saffron milk, sprinkle fried onions, mint, and cilantro. You can add a little ghee on top for extra richness.
DUM COOKING (STEAMING)
- Seal the pot with a tight-fitting lid or aluminum foil. Place the pot on low heat for 20-25 minutes to allow the flavors to meld together.
- Alternatively, you can use an instant pot for this step. Use the “Rice” setting for 12 minutes to achieve the perfect texture
TIPS & TRICKS FOR THE BEST CHICKEN BIRYANI
- To avoid mushy rice, be careful not to overcook it during the boiling stage. Drain it when it’s about 70% done.
- Use boneless chicken biryani for a quicker cook time or if you prefer fewer bones in your dish.
- For extra flavor, marinate the chicken overnight. This allows the spices to penetrate the meat fully.
FAQs:
Q: Can I use pre-cooked or leftover chicken for this recipe?
Yes, simply skip the marination step and layer the pre-cooked chicken, adding extra spices for flavor.
Q: What type of rice is best for biryani?
Basmati rice is the preferred choice for biryani because of its long grains and fragrant aroma. It stays fluffy and separate after cooking, giving the biryani its signature texture. If you can’t find basmati, opt for another long-grain rice variety.
Q: Can I make this chicken biryani recipe without ghee?
Yes, you can substitute ghee with vegetable oil or any neutral oil. However, ghee adds a rich flavor to the biryani, so using it will enhance the authenticity and taste of the dish.
Q: How do I prevent the rice from sticking to the bottom of the pot during Dum cooking?
To avoid rice sticking to the pot, grease the bottom of the pot with a little ghee or oil before layering the rice and chicken. Also, make sure the heat is very low during the Dum cooking phase, or use a heat diffuser plate if you have one.
