Chicken Biryani is a wonderful meal with chicken and rice dish made with layers of chicken, rice and flavors. The rice on the bottom absorbs chicken juices as it cooks, so it has a plump texture and richness, while the rice on top is white and plump. Buried inside the biryani is a juicy chunk of chicken full of flavors from a potent array of marinated spices, herbs and flavors.
Chicken- For the best flavor, we recommend using bone-in, skin-on chicken such as chicken breast, Thigh or drumstick. Breast meat works in a pinch, but the longer cooking time for this dish makew it less flavorful and flaky.
Flavor- Marinate the chicken in a ginger and garlic paste with herbs and spices. As the chicken steams, it releases all those flavors into the rice.
Herbs- I like to use fresh herbs such as coriander leaves and fresh mint leaves in my chicken marinade. These can also be used as decorations for chicken biryani, so please chop them a little more.
Spices- Chicken marinates use ground spices such as garam masala and cinnamon. Biryani masala also works well if you can find it. The rice uses whole spices like green cardamom, cumin and bay leaf. i also like to add cloves and star anise here. Add Tumeric for color.
Onions- Fried onions are his third component of biryani, along with chicken and rice.
Ghee- Ghee is butter clarified by removing milk protiens and water. Therefore, it is also called “clarified butter”. You can enjoy the taste of butter without worrying about the milk solids burning.
Chili Pepper- Use fresh green or red chili in the chicken to marinate and add some spice to this dish.
Rice- Biryani should always be cooked with long grain rice. I recommend using basmati rice.
To marinate chicken for biryani, combine vegetable oil, garlic, garlic, chili, mint, coriander, garam masla, cinnamon and salt in a large bowl and mix. Add chicken and mix to ensure chicken is completely coated in marinate. Marinate chicken for at least 1 hour or overnight.
Place the ghee and onion in a pan wide enough to accommodate the chicken in one layer and saute until the onion is caramelized onions in a bowl and set aside. In contrast to the spicy chicken, the caramelized onions add a pleasant sweetness to the biryani.
While the onion is caramelizing, prepare the rice by washing it in a colander under cold running water until the water runs clear.
To pre-cook the rice, put water, salt, cardamom, cumin and bay leaf in a pot and bring to a boil. Add rice and cook for 7 minutes. Reserving 1 cup of liquid, drain the rice. Add the chicken, skin side onion. Fry until golden brown on one side about 5 minutes.Flip the chicken over and fry the other side until golden brown. Return chicken to marinated bowl.
To assemble the biryani, add the saffron to the rice and mix evenly. Pour half of the rice into the bottom of the pan where the chicken was charred.
Place the chicken in a layer on top of the rice. Cover chicken with an even layer of caramelized onions.
Add the remaining rice in an even layer to finish assembling the biryani. Add 1 cup of the juices set aside from cooking. Cover the pot and set the heat to medium and set the timer for 20 minutes. If steam ccomes out from under the lid, reduce the heat to low and heat until the timer rings, then turn off the heat.
Without opening the lid, set the timer for another 10 minutes to steam the biryani.
Mix chicken biryani and tranfer to serving his plate. Garnish with fresh corinder and serve.
