Chicken Biryani Recipe

Chicken Biryani is one of the most popular of all biryani dishes in the subcontinent, especially in South India where there are numerous variations and regional specialities depending on where you go. It is also one of the most ordered dish in restaurants.

A flavourful and aromatic dish, this classic Chicken Biryani recipe is easy to follow and can be made by a novice cook as well.

Ingredients:

• Chicken – 750 gms, chopped to bite sized pieces
• Onions – 3, finely sliced
• Cashewnut Paste – 1 tblsp
• Tomatoes – 3 to 4, pureed
• Basmati Rice – 2 to 3 cups, soaked for 10 minutes
• Ghee – 1 tblsp
• Ginger Garlic Paste – 2 tsp
• Poppy Seeds – 1 tblsp, coarsely powdered
• Salt as per taste
• Saffron Strands – 1/4 tsp, soaked in 2 tblsp milk
• Oil – 2 to 3 tblsp
• Fried Onions – 1 cup, to garnish

For the marinade:

• Curd – 2 cups, beaten
• Coriander Leaves – 1 tblsp, chopped
• Red Chilli Powder – 2 tsp
• Garam Masala Powder – 2 tsp
• Turmeric Powder – 1/2 tsp
• Salt – 1 1/2 tsp

Method:

1. Mix all the marinade ingredients and rub all over the chicken pieces.
2. Keep aside for 10 to 20 minutes.
3. Heat oil in a pan over medium flame.
4. Add the ginger garlic paste and onions.
5. Saute well for 3 to 4 minutes or until onions turn light golden brown.
6. Add the cashewnut paste, tomato puree and poppy seeds.
7. Stir well and simmer for a minute or two.
8. Add the marinated chicken pieces and cover the pan with a lid.
9. Reduce flame to low and cook till the chicken is tender.
10. Drain the rice and rinse well.
11. Pressure cook till 3/4ths done and remove.
12. Place a large, deep pan over low flame.
13. Spread a layer of rice at the bottom followed by a layer of the chicken.
14. Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.
15. Sprinkle the saffron strands with the milk and ghee on top.
16. Cover the pan with a tight fitting lid and cook for 45 to 60 minutes.
17. Remove when the rice is cooked and chicken pieces are tender.
18. Gently fluff up the rice using a fork.
19. Garnish with the fried onions.
20. Serve hot with onion raita.