Chicken biryani recipe has a lot of ingredients, but don’t let that deter you from making this protein-packed meal. The overall process is actually pretty fast and simple. Let’s take a look at some of the ingredients you’ll need to make it.
Also, this dish serves two people.
2 cups rice (preferably Basmati)
500g/16 oz’s (1 LB) of chicken
6 tablespoons oil
300 ml (10 oz) yoghurt
3 cloves of garlic, crushed and chopped
1.5 cm ginger, peeled and sliced
5 large onions, chopped
½ cup tomatoes, puréed
2 chilis, chopped for this chicken biryani recipe
1 teaspoon turmeric powder
5-6 strands saffron
10 cm (4 inches) cinnamon stick
5 black pepper corns for this chicken biryani recipe
8 cardamom pods
1 teaspoon cumin
Salt to taste
Cook soaked and washed rice for this chicken biryani recipe. (Preferably Basmati Rice)
I like to soak my rice overnight. What I’ll do is put it into a container like a jar or something and just set it on the counter the evening before when I’m making something that calls for it. I typically use an Instant Pot to cook the rice. Frankly, jasmine rice should be good for this, too, but go with the basmati if you can.
Next, the marinade
Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, tomato purée. You may want to consider doing this the previous day to let it really marinate in the fridge. Up to you, though.
Heat oil in a cooker and add onions, cook till onions turn golden brown for this chicken biryani recipe. Add these to the chicken. Instead of a cooker, you could also use a skillet if you want to. Non-stick pans also work for doing this.
Grease a heavy bottomed deep and wide mouthed pan or big skillet. Place a layer of rice. Put in the masala (the chicken and marinade) Top with the rest of the rice and put the saffron on top.
Heat in the oven for 1 – 1½ hours at 150°C (300°F); to check whether ready, cut into a piece of chicken to see if it is cooked.
Serve the chicken biryani recipe with yogurt on the side. Plain yogurt is best for this, anything that’s really sugary tastes kind of weird.