Chicken Biryani

This Chicken Biryani recipe combines tender chicken, fragrant basmati rice, and a blend of aromatic spices for a rich, flavorful dish. A classic, one-pot meal perfect for special occasions or everyday dinners.

Categories

Dinner

Servings

6

Prep time

In my opinion, two hours is a reasonable amount of time.

Cook time

One hour

It is my most popular video, so it deserved its long-format video. I chose to make a traditional Hyderabadi Chicken Biryani this time. This dish is easy to make, delicious and perfect for feeding a large group.

Ingredients

• Three large red onions, thinly sliced
• 200ml of peanut oil for frying
• 1 kg skinless chicken thighs
• 4 tbsp of yoghurt
• 1 tsp chilli powder
• Ground turmeric, 1/2 tsp
• 1 tsp Garam Masala
• 3 tsp ginger paste
• 1 tsp of garlic paste
• Juice of one lemon
• Green chillies
• Cinnamon sticks
• 12 cardamom pod
• Cumin seeds 2 tsp
• 6 Cloves
• Salt is a taste.
• One bunch of mint
• 1 bunch coriander
• 1 kg aged basmati rice

Directions

1. Heat the oil in a pan over medium-high heat to make the crispy onions. You should fry the onions in batches so that they turn golden brown.
2. Chicken, onion, yoghurt, and 1/3 of the crispy onions should be put in a large pot and cooked until tender. Add the chilli powder and turmeric. Add the ginger and garlic. Add the lemon juice. Add the cinnamon stick. Let marinate for 4-24 hours.
3. Rinse the rice twice and then soak it for 40 minutes in water.
4. Put 1 tbsp of salt in a large pot half-filled with water. Also, add 6 green cardamoms, 1 cinnamon stick and 2 cloves.
5. Stir once, then add the rice soaked in water to simmer. Cook the rice for 6-8 minutes or until it is just about done. A little bite is what you want in your rice.
6. Drain the water and rice from the pot.
7. Place the chicken marinated on a high-heat burner and cook it for 6-7 mins, stirring every 1-2 mins.
8. Remove the other half of the rice and sprinkle half over the chicken.
9. Put mint, coriander, and crispy onions on top.
10. Repeat with the remaining chicken, rice, crispy onion and herbs.
11. Cover the biryani with a tea towel.
12. Turn your heat down to low after 10 minutes and let it rest for 30 minutes. After 20 minutes, remove the lid and serve.
13. Enjoy!