Chicken Biryani
Chicken Biryani is the crown jewel of South Asian cuisine — a regal dish made by layering juicy, marinated chicken with fragrant basmati rice, golden fried onions, fresh herbs, and warm spices. Cooked together on “dum” (slow steam), every bite is bursting with flavor, aroma, and tradition. Whether it’s a wedding, Eid, or Sunday dinner, Biryani is more than just food — it’s love.
Ingredients
For the Chicken Masala:
½ kg chicken (bone-in preferred)
1 large onion, thinly sliced
2 medium tomatoes, chopped
1 tbsp ginger garlic paste
½ cup plain yogurt
2–3 green chilies (slit)
½ cup cooking oil or ghee
Salt to taste
Whole Spices:
1 bay leaf
4–5 black peppercorns
2–3 green cardamoms
1 black cardamom
1 cinnamon stick
2 cloves
½ tsp cumin seeds
For the Rice:
2 cups basmati rice (soaked for 30 minutes)
4 cups water or chicken stock
Salt to taste
Instructions
1. Boil the Rice
Bring water to a boil with whole spices and salt.
Add soaked rice and cook until 80% done (still a little firm).
Drain and set aside.
2. Prepare the Chicken Masala
Heat oil in a pot. Add cumin seeds and sliced onions. Fry until golden brown.
Add ginger garlic paste, stir for a minute.
Add chicken pieces and cook until they change color.
Mix in all spices, yogurt, tomatoes, and cook on medium flame until chicken is tender and oil separates from the masala.
Add green chilies, coriander, and mint. Cook for another 2–3 minutes.
3. Layer and Steam (“Dum”)
In a large pot, layer half of the rice, followed by the chicken masala, then the remaining rice.
Sprinkle saffron milk and ghee on top.
Cover with a tight lid or seal with dough, then steam on low heat for 20–25 minutes.
To Serve
Gently mix before serving to get beautiful layers. Serve hot with raita, salad, or kachumber.