Chicken Biryani Recipe
Recipe information
Make Chicken Biryani in just 1h 30m. marinated chicken, saffron, sweet pea, bell pepper, onion, vegetable raita (GF)
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Ingredients
Chicken Marinade
Biryani
Vegetable Raita
Chicken Marinade
1. Prepare the Marinade
In a bowl, mix yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, salt, and lemon juice. Add the chicken pieces and coat well. Cover and marinate for at least 1 hour or overnight in the refrigerator for best results.
Biryani
2. Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. In a large pot, bring 600 ml of water to a boil. Add the soaked rice and cook until it's about 70% done. Drain the rice and set aside.
3. Prepare the Saffron
In a small bowl, combine saffron strands with 50 ml of warm water and set aside to allow the saffron to infuse.
4. Cook the Chicken
In a large heavy-bottom pot, heat the oil or ghee over medium heat. Add the sliced onion and sauté until golden brown. Add the marinated chicken and cook until the chicken is browned and cooked through.
5. Layer the Biryani
Once the chicken is cooked, add the diced bell pepper and sweet peas. Mix well, then layer the partially cooked rice on top of the chicken mixture. Drizzle the saffron water over the rice. Sprinkle chopped cilantro and mint leaves on top.
6. Final Cooking
Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and has absorbed the flavors.
Vegetable Raita
7. Prepare the Raita
In a bowl, combine yogurt, grated cucumber, salt to taste, chopped cilantro, and cumin powder. Mix well and chill in the refrigerator until ready to serve.
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