Chicken Biryani Recipe
Make Chicken Biryani Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Rice & Aromatics
Biryani Base (Onion, Spices & Tomatoes)
Finishing & Garnish
Method
Marinade & Chicken
- 1
Prepare and marinate
Pat the chicken pieces dry. In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, ground coriander, garam masala, 1 teaspoon salt, lemon juice, 2 tbsp oil, chopped cilantro, chopped mint and slit green chilies. Mix well to a smooth marinade.
- 2
Marinate time
Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour; preferably 3–4 hours or overnight for best flavor penetration.
Rice & Aromatics
- 3
Soak rice
Rinse basmati rice under cold water until the water runs clear to remove surface starch. Soak the rice in cold water for 30 minutes, then drain.
- 4
Boil spiced water and par-cook rice
Bring 6 cups water to a rolling boil in a large pot. Add 1 tsp salt, cardamom pods (lightly crushed), cloves, peppercorns, bay leaves and cinnamon stick. Add drained rice and cook uncovered on high heat until the rice is about 70–80% cooked (grains should still hold a slight bite) — usually 6–7 minutes depending on rice age. Drain the rice well in a sieve and set aside.
Biryani Base (Onion, Spices & Tomatoes)
- 5
Brown onions
Heat 3 tbsp ghee or oil in a heavy-bottomed wide pot (a Dutch oven or deep skillet) over medium-high heat. Add the sliced onions and cook, stirring often, until deep golden brown and caramelized (about 12–18 minutes). Remove half the onions and reserve for garnish (use about 1/2 cup for finishing).
- 6
Cook spices and chicken
To the remaining onions in the pot, add cashews (if using) and sauté 1 minute. Add the marinated chicken (along with all marinade) and spread in an even layer. Cook on medium-high heat for 5–8 minutes until the chicken surface is seared and oil begins to separate from the mixture. Add chopped tomato and 1 tbsp biryani masala (or extra garam masala). Reduce heat to medium, cover, and simmer for 8–10 minutes until the chicken is mostly cooked and the sauce thickens. Taste and adjust salt if needed.
- 7
Prepare saffron milk
While the chicken cooks, soak saffron threads in 3 tbsp warm milk for at least 5 minutes to release color and aroma.
Assembling & Layering
- 8
Layer rice over chicken
Reduce the heat to low. Smooth the chicken mixture into an even layer. Spoon half of the drained par-cooked rice evenly over the chicken. Sprinkle half of the reserved fried onions, half of the additional chopped cilantro and mint, and drizzle 1 tbsp melted ghee. Add the remaining rice to form a second layer.
- 9
- 10
Seal and cook (dum)
Cover the pot with a tight-fitting lid. For a better seal, place a layer of foil between the pot rim and the lid or wrap the lid with a kitchen towel. Cook on the lowest heat possible for 20–25 minutes (this gentle steam cooking is called 'dum'). Alternatively, place the pot on a heat diffuser or a griddle/tawa set over the burner to prevent direct high heat.
Finishing & Serving
- 11
- 12