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Chicken Biryani Recipe

Name: Sherkaan Indian Street Foods CHICKEN BIRYANI Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 grams Chicken (cut into pieces); 200 ml Yogurt; 2 tbs Ginger-garlic paste; 1 tbs Garam masala; 1 tsp Turmeric powder; 1 tsp Red chili powder; 1 tsp Salt; 1 tbs Lemon juice; 300 grams Basmati rice; 1 tbs Saffron strands; 50 ml Warm water; 100 grams Sweet peas (fresh or frozen); 1 medium Bell pepper (diced); 1 large Onion (sliced); 2 tbs Cilantro (chopped); 2 tbs Mint leaves (chopped); 3 tbs Oil or ghee; 600 ml Water; 200 ml Yogurt; 1 small Cucumber (grated); to taste Salt; 1 tbs Cilantro (chopped); 1 tsp Cumin powder

Inspired by Sherkaan Indian Street Food

Time1h 30m

Serves4

marinated chicken, saffron, sweet pea, bell pepper, onion, vegetable raita (GF)

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Ingredients

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Chicken Marinade

1 1/8 lb (500 grams) Chicken (cut into pieces)

7/8 cup (200 ml) Yogurt

2 tbs Ginger-garlic paste

1 tbs Garam masala

1 tsp turmeric powder

1 tsp Red chili powder

1 tsp Celtic sea salt

1 tbs ReaLemon lemon juice

Biryani

10.6 oz (300 grams) Basmati rice

1 tbs Saffron strands

3 3/8 tbsp (50 ml) Warm water

3 1/2 oz (100 grams) Sweet peas (fresh or frozen)

1 medium Bell pepper (diced)

1 large Onion (sliced)

2 tbs Cilantro (chopped)

2 tbs Mint leaves (chopped)

3 tbs Oil or ghee

2.54 cup (600 ml) Water

Vegetable Raita

7/8 cup (200 ml) Yogurt

1 small Cucumber (grated)

to taste Celtic sea salt

1 tbs Cilantro (chopped)

1 tsp Cumin powder

Method

Chicken Marinade

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

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.

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.

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.

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.

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

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.