Chicken Biryani
Chicken biryani is a popular dish with origins that can be traced back to the Indian subcontinent, particularly influenced by Mughlai cuisine. The dish combines marinated chicken, basmati rice, and a variety of spices.
The roots of biryani are often linked to Persian influences, as the word “biryani” is derived from the Persian word “birian,” which means “fried before cooking.” It is believed that biryani was brought to India by Persian travelers and merchants. Over time, it evolved with local ingredients and cooking techniques, leading to various regional variations.
In India, chicken biryani became particularly popular during the Mughal era in the 16th and 17th centuries. The Mughals introduced rich and aromatic dishes, which were often served at royal feasts. Different regions of India, such as Hyderabad, Lucknow, and Kolkata, developed their own styles of biryani, each with unique flavors and cooking methods.
Ingredients
500g chicken, cut into pieces
1 cup yogurt
2 onions, thinly sliced
2 tomatoes, chopped
4-5 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
Sea salt to taste
Fresh coriander and mint leaves, chopped
– Juice of 1 lemon
2 cups basmati rice
4 cups water
2-3 whole cloves
2-3 green cardamom pods
1-2 bay leaves
1 stick of cinnamon
Sea salt to taste
Fried onions (optional)
Additional chopped mint and coriander
Instructions
In a bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, sea salt, lemon juice, and half of the chopped mint and coriander.
Add chicken pieces and coat well. Let it marinate for at least 1 hour (or overnight in the fridge for best results).
Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
In a large pot, bring water to a boil and add the whole spices (cloves, cardamom, bay leaves, cinnamon) and sea salt.
Add the soaked rice and cook until it’s about 70% done. Drain the rice and set aside.
In a large pot or deep pan, heat oil/ghee and add sliced onions. Fry until golden brown.
Add the marinated chicken and cook on medium heat until the chicken is cooked through and oil separates (about 15-20 minutes).
Stir in chopped tomatoes and green chilies, cooking until the tomatoes soften.
Remove half of the chicken mixture and set aside.
Layer half of the partially cooked rice over the chicken in the pot.
Sprinkle half of the remaining mint and coriander, fried onions, and then layer the reserved chicken and top with the remaining rice.
Add the rest of the mint and coriander on top.
Enjoy your homemade chicken biryani!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.
Chicken Biryani