Easy Chicken Biryani Recipe – How to Make Chicken Biryani at Home
Chicken biryani is a delicious, flavorful dish from Indian cuisine (also called chicken biriyani or biriani). If you’re missing the taste of biryani because of lockdown due to coronavirus, here is an easy recipe of chicken biryani for you. Thought the recipe lacks the cumbersome process of making biryani in restaurants, it will surely impress you. The fragrant, spicy rice with tender chicken will defintely makes your mouth water.
Chicken biryani is an ideal dish to make for large groups. This recipe is for 4 people and you can easily double (or halve) depending on how many people you have on the table. It is truly a family meal. A nice large pan on the table and everyone can scoop up their own plate according to their own wishes. It is also dish that you can enjoy on special occassions such as weddings and parties. You can serve the biryani with traditional raita – a sauce made with yogurt and cucumber.
Easy Chicken Biryani Recipe for Lockdown
Although chicken Biryani can sometimes be a very elaborate recipe, we have simplified this recipe greatly.
Ingredients You’d Need
- 600 grams of chicken
- 400 grams of long grained basmati rice
- 175 grams of yogurt
- 50 grams of fried onions
- 15 grams coriander leaves (chopped)
- 10 grams of fresh mint leaves (chopped)
- 4 cardamom pods
- 2 cloves
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 cinnamon stick (small)
- 1 tablespoon of ginger and garlic paste
- 3 tablespoons of milk
- ½ tablespoon of garam massala
- 1 teaspoon of turmeric
- 1 teaspoon red chili powder
- Few saffron threads
- Cooking oil
Preparing the Biryani
- Soak the basmati rice for about 30 minutes.
- Take about 2 liters of water in a tall pan, add 2 tbsp of salt and few whole spices like cumin seeds, 1 bay leaf, 2 cloves, half star anise. Add rice when the water starts boiling.
- In about 8 minutes, rice will be about 80% cooked. Drain the rice and set aside.
- Roughly chop the chicken thigh and marinate it with: the yogurt, ginger garlic paste, turmeric, chili powder and fried onions. Now let the chicken marinate in the refrigerator for about 1 hour.
- Mix the milk with the saffron and set aside.
- Heat 2 tablespoons of oil in a pan. Crush the cardamom pod and fry it together with the cloves, the cinnamon stick and the bay leaf in the oil for a few minutes so that they transfer their flavor well to the oil.
- Add the marinated chicken to the pan, and fry the chicken together with the spices for about 5-6 minutes over medium heat.
- Reduce the flame and turn every now and then. When the chicken is almost done add 100 ml water, then let the chicken simmer for a while.
- Then divide half of the cooked rice on top of the chicken. Pour over the milk with saffron and half of the fried onions.
- Sprinkle half of the finely chopped coriander and mint leaves on top together with the garam massala and toss.
- Then divide the rest of the rice over it and put the rest of the fried onions, coriander and mint leaves on top. Put the lid on the pan and let it cook for 10 minutes on low heat.
- Remove the lid from the pan, and enjoy the delicious, aromatic biryani!