Discover the ultimate Chicken Biryani recipe! Learn how to prepare this flavourful and aromatic dish, featuring tender chicken, and a perfect blend of spices.
This is a recipe for making Chicken Biryani, a spicy dish made with Basmati rice and chicken. Biryani is not a dish consumed every day but is prepared during special or festive periods, this is because it has a fairly long preparation which requires more time than normal; However, it is a delicious dish that the whole family likes, it can also be considered as a single dish to be paired only with a Raita, a salad (more similar to a sauce) made with yogurt and cucumbers.
Ingredients:
The spices :
- 2 black cardamoms
- 2 Star anise
- 2 pieces of Mace (the outer covering of nutmeg)
- 1 piece of cinnamon
- 2 bay leaves
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander powder
- 1/2 tsp Hing (Asafetida)
- 3 cooks Biryani Masala
- Red chilli powder to taste
- Chopped fresh coriander leaves for garnish
Other ingredients:
- 2 onions cut into crescents
- 2cm of fresh ginger and 2 large cloves of garlic chopped together
- approximately 800g of skinless chicken ( drumsticks or chicken breast pieces)
- 300g of yogurt
- 20 Almonds
- Ghee to taste (alternatively butter or sunflower oil)
- Salt to taste
- 500g Basmati rice washed and cooked
Let’s proceed:
Let’s marinate the chicken for a few hours in a bowl with the yogurt, salt and a little Biryani Masala. We soak the almonds in hot water, peel them and toast them in a pan. We cut the onions into crescents then fry half of them until golden and leave them aside.
Let’s start the stir-fry:
- In a kaday (wok type) or pan we melt the ghee (clarified butter) when very hot we insert the whole spices: black cardamom – star anise – mace – cinnamon – bay leaf.
- after a few seconds we insert the remaining onions and let them soften; now add the powdered spices – the Biryani masala and the chilli pepper and mix to mix the flavours well.
- A few minutes later we add the chicken with all the marinade, mix again, cover with a lid and leave to cook over medium-low heat, stirring occasionally until cooked. Meanwhile, let’s cook the Basmati rice after soaking and rinsing it.
- Now that the chicken is finished cooking, let’s start assembling our Biryani
- We take a bowl or a deep serving dish and begin to create alternating layers of rice, chicken, fried onions and almonds until all is used up, decorate with spices and chopped coriander.
FAQ
1. What kind of rice is best for Chicken Biryani?
Basmati rice is the best choice for Chicken Biryani due to its long grains and fragrant aroma. It cooks to a light, fluffy texture, which is essential for the perfect biryani.
2. How do I ensure the chicken stays tender in Biryani?
Marinate the chicken for at least 1-2 hours in yogurt and spices. The yogurt tenderizes the meat and the spices infuse it with flavour. Cooking the chicken on low heat also helps keep it tender.
3. Can I make Chicken Biryani in an Instant Pot?
Yes, you can make Chicken Biryani in an Instant Pot. Sauté the ingredients using the sauté function, then cook the rice and chicken on high pressure for about 6-8 minutes, followed by a natural pressure release.
4. What spices are essential for authentic Chicken Biryani?
Essential spices include cumin, coriander, turmeric, garam masala, cloves, cardamom, cinnamon, bay leaves, and saffron. These spices create the rich, complex flavours characteristic of biryani.
5. How can I keep the rice from being too soft?
To prevent mushy rice, rinse the basmati rice thoroughly until the water runs clear to remove excess starch. Parboil the rice until it’s 70-80% cooked before layering it with the chicken. Also, ensure the water-to-rice ratio is correct and avoid overcooking.
