Chicken Biriyani Recipe
Make Chicken Biriyani Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Rice & Layering
Biryani Sauce / Masala
Finishing & Garnish
Method
Marinade & Chicken
- 1
Prepare the marinade
In a large bowl combine yogurt, ginger-garlic paste, red chili powder, turmeric, ground coriander, 2 tsp salt, lemon juice and 3 tbs oil or ghee. Mix until smooth.
- 2
Rice & Par-boiling
- 3
Soak the rice
Rinse 2 cups basmati rice under cold water until the water runs clear. Soak in enough water for 20–30 minutes, then drain.
- 4
Par-boil the rice with whole spices
Bring 6 cups water to a rolling boil in a large wide pot. Add 1.5 tsp salt, cardamom pods, cloves, peppercorns, bay leaves and cinnamon stick. Add the soaked and drained rice and cook uncovered until the rice is about 70–80% cooked (grains still have a slight bite), approximately 6–8 minutes depending on rice age. Drain the rice through a fine sieve and set aside.
Biryani Sauce / Masala
- 5
- 6
Prepare the masala
To the remaining onions in the pot, add chopped tomato and the optional chopped green chili. Cook until tomatoes break down and oil separates, about 6–8 minutes. Stir in 1 tsp cumin, 1 tsp coriander powder and 1 tsp garam masala; cook for 1–2 minutes to bloom the spices.
- 7
Add marinated chicken
Add the marinated chicken pieces (with any accumulated marinade) to the pot. Increase heat to medium-high and sear the chicken for 4–5 minutes on each side until lightly browned. Reduce heat to medium, cover and simmer for 10–12 minutes until chicken is nearly cooked through and the masala has thickened. Taste and adjust salt if needed.
Layering & Dum (Steaming)
- 8
Prepare saffron milk
Warm 3 tbs milk and crumble saffron threads into it. Let steep for 5–10 minutes until milk turns pale orange.
- 9
Assemble biryani layers
Spread half of the par-boiled rice evenly over the cooked chicken in the pot. Sprinkle half of the reserved fried onions, half of the chopped cilantro and half of the chopped mint. Drizzle half of the saffron milk and 1 tbs ghee over the layer. If you like extra heat, scatter 1–2 slit green chilies. Repeat with the remaining rice to form the second layer. Top with remaining fried onions, cilantro, mint, saffron milk and 1 tbs ghee.
- 10
Seal and steam (dum)
Seal the pot with a tight-fitting lid. If lid is not tight, cover with aluminum foil and place lid on top to trap steam. Reduce heat to the lowest setting and steam the biryani for 20–25 minutes (dum) so flavors meld and rice finishes cooking and absorbs the masala. Alternatively, place the sealed pot on a tava/griddle on low heat to prevent direct high heat and steam for 20 minutes.
- 11
Rest
Turn off the heat and let the biryani rest sealed for 10 minutes before opening to allow steam to settle.
Finishing & Serving
- 12
Fluff and serve
Gently fluff the rice with a wide spatula or fork, taking care not to break the grains or shred chicken. Transfer to a serving dish or serve straight from the pot. Garnish with the reserved fried onions, remaining fresh cilantro and mint, and lemon wedges. Serve with raita, salan or a simple salad.