Indian chicken biryani recipe

Indian chicken biryani recipe

This traditional cooked Indian chicken biryani recipe comes with Mughal invaders who were very fond of eating delicious dishes. The Mughal emperor was famous for their liking about various dishes and this Indian chicken biryani recipe is one of them.

People who love chicken recipe they should try Indian chicken biryani recipe. However, it is a bit difficult for the first time biryani maker but once everything ended up nicely you will love the wonderful aromatic taste of this Indian chicken biryani recipe.

I personally like to cook this Indian chicken biryani recipe quite often and it works out tremendously since I believe I am expert to this great Indian cuisine.

If you are one of them who likes to eat non-vegetarian food and willing to try something new that you might not come across then trust me this Indian chicken biryani is something that you always have been missing for.

Indian chicken biryani recipe
by Swati M.

Indian chicken biryani recipe

  • Course Main Course
  • Cuisine Indian

For many of the western countrymen chicken biryani can be a recipe that they never or sometimes heard of but if you ask any Asian guy you will find him/her smiling promptly when they hear this magical word.

This Indian chicken biryani recipe is a flavorful and aromatic dish made from especial Indian spices and chicken using a nice marinade. If you really want to try this Indian chicken biryani recipe then this could your fabulous chance.

Print
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 People
Calories 520 kcal

Ingredients

  • 4 cups of basmati rice
  • 500 grams or 1 lb of chicken
  • 10 cloves
  • 8 green cardamoms
  • 2 inch pieces of cinnamon
  • 4 bay leaves
  • 12 whole mint leaves chopped
  • 1 + 5 tablespoons of oil
  • 1/2 cup of chopped coriander leaves
  • 3 medium-sized sliced onions
  • 1/2 cup of milk
  • 1 cup of fresh yoghurt
  • 1 tablespoon of saffron soaked in 2 tbsp of warm milk
  • 10 green chillies slit
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garlic paste
  • 2 tablespoons of clarified butter
  • 1 tablespoon of red chilli powder
  • 1 tablespoon of turmeric powder
  • 1 tablespoon of coriander powder
  • 1 tablespoon of black cumin seeds
  • 1 cup of mint leaves
  • 12 cloves of black pepper
  • Salt to taste

Instructions

  1. Take a bowl and add yoghurt, red chilli powder, coriander powder, ginger paste, garlic paste, green chillies, turmeric powder, coriander leaves, mint leaves, lemon juice and salt. Mix it gently to form a smooth and tender paste. Now rub this paste evenly on chicken pieces from both the sides. Cover it with a lid and let it marinate for 45 minutes if you are in hurry and for best result marinate it for 4 hours.
  2. Take a pan and add the basmati rice and water, keeping the water quantity double to the rice. Also, add the bay leaves, cloves, green cardamom, black pepper and salt. When it is half done turn off the flame and discard the water and spices. Transfer the rice to a plate so it comes to normal temperature when we need it again.

  3. In the meantime, in a pan add 1 tablespoon of oil and 1 tablespoon of clarified butter. On medium flame add the sliced onions and stir fry it for 5 to 6 minutes until it turns to golden brown in color or gets translucent. Shift this immediately to a bowl and add the saffron milk in the same bowl. Mix them together and set it aside.

  4. Use a large pan to cook the biryani at this step. In the large pan heat 3 tablespoons of oil on high flame and fry the marinated chicken for 2 minutes. Add one extra tablespoon of oil now and turn the flame to low. Now, using half of the rice spread it on the chicken pieces then sprinkle 1/2 tablespoon of clarified butter over the rice. On the above layer spread the half fried onions and half coriander leaves. Sprinkle the saffron milk with color (optional).

  5. Once again, spread the reserved rice followed by 1/2 tablespoon of reserved clarified butter and coriander leaves. On the top sprinkle the saffron milk and cover the pan using a lid. Additionally, you can put a heavy material on the lid to secure no steam goes in or out.

  6. Now, cook on very high flame for 2 minutes while you use the wheat dough to close the lid from all the side. You can additionally use foil paper to make a band over the dough. After 2 minutes of cooking on high flame turn the flame to very low and cook it for next 20 to 25 minutes.

  7. Open the lid here and check if everything is nicely cooked. If not, cover the lead and cook for another 5 minutes and it is done here. (Cooking time may vary on brand and quality of rice)

    Our Indian chicken recipe is ready to serve along with chutney and raita.

Chances are few that you left out finding some of the key ingredients of this great dish but if you visit a supermarket or an Indian general store then you would be fulfilled, for sure. The best part of this great chicken biryani recipe is the flavor of the spices mixes gently within everything that is served to eat.

I am very sure if you are going to try this chicken biryani for the very first time then you would keep cooking it every now and then. For the people who love Asian and Indian dishes, they always like this chicken biryani recipe.

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