Chicken Biryani
A flavorful and aromatic Pakistani chicken biryani made with basmati rice, tender chicken, and a blend of spices.
Ingredients
- 3 cupsBasmati rice
washed and soaked for 30 minutes
- 1 ½ kgChicken
cut into pieces
- 3 largeOnion
thinly sliced
- 2 mediumTomato
chopped
- 1 cupYogurt
- 2 tablespoonsGinger garlic paste
- 4 Green chilies
slit lengthwise
- 0 ½ cupFresh coriander
chopped
- 0 ¼ cupFresh mint
chopped
- 2 tablespoonsBiryani masala powder
- 1 teaspoonRed chili powder
- 0 ½ teaspoonTurmeric powder
- 1 tablespoonWhole spices (bay leaf, cloves, cinnamon sticks, cardamom)
- 0 ¾ cupOil
- 2 teaspoonsSalt
- 6 cupsWater
Instructions
Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.
Heat oil in a large pot. Add whole spices (bay leaf, cloves, cinnamon sticks, and cardamom) and sauté until fragrant.
Add sliced onions and fry until golden brown.
Add ginger garlic paste and sauté for 2 minutes until the raw smell disappears.
Add chicken pieces and cook on high heat for 5-7 minutes, stirring occasionally.
Add chopped tomatoes, yogurt, green chilies, coriander, mint, biryani masala powder, red chili powder, turmeric powder, and salt. Mix well and cook until the chicken is tender and the oil starts to separate from the masala.
In a separate pot, bring water to a boil. Add the soaked and drained rice and cook until it is 70% cooked. Drain the rice.
Layer the partially cooked rice over the chicken in the pot. Cover tightly with a lid and cook on low heat (dum) for 25-30 minutes until the rice is fully cooked and flavors are absorbed.
Turn off the heat and let the biryani rest for 10 minutes before gently fluffing it up with a fork.
Serve hot with raita or salad.
Nutrition Facts
Per serving
