Tender Chicken & Fluffy Rice Biryani
A delicious and satisfying dish combining aromatic basmati rice with juicy pieces of chicken, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Non-Vegetarian
Ingredients
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/4 cup plain yogurt
- 1 teaspoon saffron threads
- 1/4 cup milk
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 2-3 tablespoons biryani masala
- Salt to taste
- Oil or ghee for cooking
- Cilantro and mint leaves for garnishing
Instructions
- Prep the rice: Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes and then drain.
- Fry the onions: Heat oil or ghee in a large pot. Fry the sliced onions until they are golden brown. Reserve half the onions for garnishing.
- Prepare the base: In the same pot, add ginger-garlic paste, slit green chilies, and chopped tomatoes. Cook until the tomatoes are soft.
- Cook the chicken: Add the chicken pieces to the pot. Cook until they are browned, then mix in the yogurt, biryani masala, and salt. Cook for an additional 10-15 minutes.
- Infuse the saffron: In a separate bowl, warm the milk and dissolve the saffron threads in it to release their color and flavor.
- Cook the rice: In another large pot, bring water to a boil. Add the soaked rice and cook until it’s about 70% done. Drain the rice.
- Layer the biryani: Layer half of the par-cooked rice over the chicken mixture in the pot. Drizzle the saffron milk over this layer, followed by the remaining rice. Seal the pot tightly and let it cook on low heat for 30-40 minutes.
- Garnish and serve: Finally, garnish the biryani with the reserved fried onions, along with chopped cilantro and mint leaves before serving.
Notes
Tips: Rinse rice to avoid stickiness; seal pot tightly for even cooking.