Chicken Biryani
Chicken Biryani, believed to have originated in the Mughal Empire, is a culinary masterpiece that evolved from Persian influences during the medieval period. Its historical journey includes local adaptations, giving rise to distinct regional varieties like Hyderabadi, Awadhi, and Kolkata biryanis. The dish's popularity is rooted in its flavorful blend of basmati rice, aromatic spices, and succulent chicken. Celebrated for its association with festivals and special occasions, Chicken Biryani's versatility and layered cooking method create a unique and satisfying culinary experience, making it beloved across the Indian subcontinent and beyond.
Ingredients
To Marinate Chicken:
- 1 kg Chicken
- 1 1/2 cups Curd
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tbsp Roasted Coriander Seeds Powder
- 1 tbsp Red Chilli Powder
- 1 tsp Turmeric Powder
- Salt to taste
For Gravy:
- 3 tbsp Ghee
- 5 Onions, sliced
- 1 tsp Salt
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 10 Green Chillies, slit
- 4 Tomatoes, finely chopped
- 1 tsp Garam Masala Powder
- 2 tbsp Mint Leaves, finely chopped
- 2-3 tbsp Coriander Leaves, finely chopped
For Rice:
- 2.5 liters Water
- 3 tsp Salt
- 1 tsp Cumin Seeds
- 2” Cinnamon
- 5 Green Cardamoms
- 1/2 cup Fresh Coriander, chopped
- 1/4 cup Fresh Mint, chopped
- 10 Peppercorns
- 6 Cloves
To Assemble Biryani:
- Ghee
- Prepared Gravy
- Cooked Rice
- Mint Leaves
- Coriander Leaves
- 1 tsp Rosewater
- Saffron Milk
- Fried Onions
Guide
Marinate Chicken
In a bowl, combine chicken with curd, ginger paste, garlic paste, roasted coriander seeds powder, red chilli powder, turmeric powder, and salt. Mix well and let it marinate for at least 1 hour.
Prepare Gravy
In a pan, heat ghee. Add sliced onions and sauté until golden brown. Add salt, garlic paste, ginger paste, slit green chillies, and sauté until fragrant.
Add chopped tomatoes and cook until they soften. Stir in garam masala powder, mint leaves, and coriander leaves. Cook the gravy until it thickens.
Cook Rice
Boil 2.5 liters of water and add salt, cumin seeds, cinnamon, green cardamoms, fresh coriander, fresh mint, peppercorns, and cloves. Cook Basmati rice until it's 70% cooked. Drain the water.
Assemble Biryani
In a large pan, layer the biryani. Start with a layer of cooked rice, followed by the marinated chicken, and then the prepared gravy. Repeat the layers.
Drizzle ghee, mint leaves, coriander leaves, rosewater, and saffron milk over the layers. Top with fried onions.
Cover the pan with a tight lid or aluminum foil. Cook on low heat for about 20-25 minutes until the biryani is fully cooked and aromatic.
Serve
Gently mix the layers before serving to combine the flavors. Serve hot with raita or your favorite side dish.
Enjoy your delicious and aromatic Chicken Biryani!