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Chicken Biryani Recipe With Basmati Rice

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Chicken Biryani Recipe Easy Biryani Rice
Chicken Biryani Recipe Easy Biryani Rice from norecipes.com

Description

Chicken biryani is a popular Indian dish that is made with aromatic basmati rice, tender chicken, and a blend of spices. It is a complete meal that is usually served with raita or salad. This recipe combines the flavors of chicken and spices with the fragrance of basmati rice to create a mouth-watering dish that is perfect for any occasion.

Prep Time

Preparation time for chicken biryani is approximately 30 minutes.

Cook Time

Cooking time for chicken biryani is approximately 1 hour.

Ingredients

For the chicken marinade:
  • 1 lb. boneless chicken, cut into bite-size pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon red chili powder
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • Salt to taste
For the rice:
  • 2 cups basmati rice
  • 4 cups water
  • 1 bay leaf
  • 4 cloves
  • 4 green cardamom pods
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • Salt to taste
For the biryani:
  • 2 medium-sized onions, sliced
  • 2 tablespoons oil
  • 2 tablespoons ghee (clarified butter)
  • 1 cup chopped tomatoes
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon red chili powder
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 1/4 cup chopped cilantro leaves

Equipment

  • Large pot with lid
  • Medium pot with lid
  • Large mixing bowl
  • Spatula
  • Cutting board
  • Knife

Method

  1. Wash the basmati rice in cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes before cooking.
  2. In a large mixing bowl, combine the chicken with the yogurt, ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, and salt. Mix well, cover, and refrigerate for at least 30 minutes.
  3. Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the sliced onions and sauté until they turn golden brown. Remove the onions from the pot and set them aside.
  4. Add 2 tablespoons of ghee to the same pot and heat it over medium-high heat. Add the marinated chicken and sauté until it is cooked through. Remove the chicken from the pot and set it aside.
  5. Add the chopped tomatoes to the same pot and cook until they turn mushy. Add the ginger paste, garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, and salt. Mix well and cook for 2-3 minutes.
  6. Add the cooked chicken to the pot and mix well. Cook for an additional 2-3 minutes. Turn off the heat and set aside.
  7. Drain the soaked rice and add it to a medium pot with 4 cups of water. Add the bay leaf, cloves, green cardamom pods, cinnamon stick, cumin seeds, and salt. Bring the water to a boil and then reduce the heat to low. Cover the pot with a lid and cook for 10-12 minutes or until the rice is cooked through.
  8. Preheat the oven to 350°F.
  9. Grease a large baking dish with oil. Add a layer of rice to the bottom of the dish. Add a layer of the chicken mixture on top of the rice. Repeat the layers until you have used up all the rice and chicken mixture, ending with a layer of rice on top.
  10. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the top layer of rice is golden brown.
  11. Garnish with chopped cilantro leaves and serve hot with raita or salad.

Notes

  • You can use chicken with bones for this recipe, but the cooking time will be longer.
  • Adjust the amount of red chili powder according to your taste preference.
  • You can substitute vegetable oil for ghee if you prefer.

Nutrition Info

This recipe yields 6 servings. Each serving contains approximately:
  • Calories: 456
  • Carbohydrates: 47g
  • Protein: 23g
  • Fat: 19g
  • Saturated Fat: 6g
  • Cholesterol: 69mg
  • Sodium: 497mg
  • Potassium: 492mg
  • Fiber: 3g
  • Sugar: 4g
  • Vitamin A: 1299IU
  • Vitamin C: 11mg
  • Calcium: 125mg
  • Iron: 3mg

Recipe Tips

  • Soaking the rice in cold water helps to remove excess starch and prevents the rice from sticking together while cooking.
  • Make sure to cook the chicken until it is fully cooked through to avoid any risk of foodborne illness.
  • If you don't have an oven, you can cook the biryani on the stovetop. After layering the rice and chicken mixture in a pot, cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes or until the rice is cooked through.

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