Back to 4 servings 0.5 kg chicken ), 1.1 lbs, (skinless bone-in or boneless, large pieces such as thighs, drumsticks, legs or mix of all 3 tbsp plain yogurt ), (curd or dahi 1.25 tbsp ginger garlic paste ), (1 inch ginger & 4 garlic cloves crushed 0.5 to ¾ teaspoon salt ), (adjust to tase 0.25 tsp turmeric 0.5 tsp red chilli powder ), (or paprika, use less spicy variety 0.5 tbsp garam masala ), (or biryani masala, Refer notes 1 tbsp Lemon juice ), (optional 1 bay leaf ), (tej patta 4 green cardamoms ), (choti elaichi 6 clove ), (lavang 1 inch cinnamon ), (dalchini 1 star anise ), (chakri phool 0.75 tsp shahi jeera ), (caraway seeds, substitute with cumin 1 strand mace ), (javitri, omit if you don't like 2 cup basmati rice ), (aged rice only 2 tbsp ghee, or Oil 1 large onion, sliced thinly 0.25 to ½ cup mint leaves ), chopped fine (about 15 leaves 1 green chili ), (slit or chopped 0.25 cup plain yogurt ), (Indian curd 0.25 to ½ teaspoon red chili powder ), (optional, for heat 1 tsp garam masala ), (or biryani masala 3 cup water ), (3½ cups for pot, refer notes, more if needed 0.75 tsp salt ), (to stir in water 2 tbsp fried onions ), (optional 1 pinch saffron ), (optional, soaked in 2 tbsps hot milk
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: To a bowl, add yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice & red chili powder.2 Step 2: Mix up well and taste the marinade. Add more salt and spice if needed.3 Step 3: Make slits on the chicken pieces. Add it to the marinade & mix well. Cover and set aside for 1 hour to overnight.4 Step 4: Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.5 Step 5: Heat ghee or oil in a pot or pressure cooker.6 Step 6: Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.7 Step 7: When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.8 Step 8: Add chicken & saute until pale for 5 mins on a medium heat.9 Step 9: Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.10 Step 10: Taste test and add more salt if needed. Add yogurt (curd), half of the chopped mint leaves, slit green chili, red chili powder & garam masala.11 Step 11: Mix everything well and layer chicken evenly at the bottom. (check video)12 Step 12: Spread drained rice in a layer over the chicken.13 Step 13: To a separate pot, pour water. If cooking in a pot use more water.14 Step 14: Add salt and mix. Taste the water. It must be slightly salty. Bring this to a rolling boil.15 Step 15: Pour 2 cups of this hot water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)16 Step 16: Level the rice if needed. Sprinkle the rest of the mint leaves. Optionally add fried onions & saffron soaked milk if using.17 Step 17: Pot method - If cooking in a pot, cover and cook on a medium flame until the rice in the chicken biryani is cooked completely but not mushy or undercooked. (Takes me 15 mins, from the time the water boils in the pot, may be different for you). If the rice is still under cooked or hard & there is no water at the bottom, pour ¼ to ½ cup more boiling water depending on the kind of rice used and cook further. When done it has to be fully cooked, yet remain grainy but not mushy.18 Step 18: Cooker method - Set the flame to medium high. Cover & place the whistle. Cook until you hear 1 whistle. Move the cooker away from the burner to stop cooking further.19 Step 19: Rest until the pressure drops naturally. Fluff up the chicken biryani with a fork.20 Step 20: Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.21 Step 21: Enjoy chicken biryani with raita and sliced veggies, papad and shorba (biryani gravy).getsaucepan.com/r/7db4c872-bfa8-4b6f-9b4e-09672e1c14b0 · Original: https://www.indianhealthyrecipes.com/chicken-biryani-recipe/
