Chicken Biryani Recipe
Aromatic basmati rice with ginger, garlic Served with raitha
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
For Raita
Method
Cooking the Chicken
- 1
Marinate the Chicken
In a large bowl, mix chicken pieces with yogurt, ginger-garlic paste, turmeric powder, biryani masala, and salt. Let it marinate for at least 30 minutes.
- 2
Fry Onions
In a heavy-bottomed pot, heat cooking oil or ghee over medium heat. Add sliced onions and sauté until they are golden brown. Remove half for garnishing.
- 3
- 4
Add Tomatoes and Spices
Stir in chopped tomatoes and slit green chilies. Cook until the tomatoes are soft and oil separates from the mixture.
Cooking the Rice
- 5
Prepare Rice
Wash the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- 6
Cook Rice
In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, along with salt. Cook until the rice is about 70% done, then drain.
Layering and Final Cooking
- 7
Layer the Biryani
In the pot with the chicken, layer the partially cooked rice on top. Sprinkle chopped mint and coriander leaves. Drizzle with a bit of ghee or oil.
- 8
Dum Cooking
Cover the pot with a tight-fitting lid and cook on low heat for about 25-30 minutes. This allows the flavors to meld and the rice to finish cooking.
Preparing Raita
- 9
Mix Raita Ingredients
In a bowl, combine yogurt, grated cucumber, salt, cumin powder, and chopped coriander leaves. Mix well and refrigerate until serving.
