Chicken Biryani
Chicken Biryani is a classic dish that is loved by everyone in the family. When it comes to making biryani, everyone has their own way of making it. Biryani is one such dish that brings out the aromas of the spices and the rice along with the juicy chicken. This recipe is so simple and packed full of flavors and the only thing you need to cook is rice.
Hyderabad is one of those cities which is famous for its Biryani’s. Whether it’s north or south there is always a biryani waiting for you. In some states like Karnataka or Tamilnadu, the chicken is cooked along with rice and spices. They use small grain rice like jeera samba rice whereas in northern parts of India they use long grain rice like Basmathi.
Chicken biryani gets its unique flavor from the spices that go in the biryani. One of the important steps of making biryani is the marination of the chicken. The more time you marinate, the more juicer, tender and softer the chicken is. Selecting a good brand of Basmati rice is also important for the biryani to get the nice aroma that brings you back for more. Soaking the rice for a minimum of 30-45min is also important. The rice is cooked separately and nicely layered with the chicken and spices.
The Dum part of the biryani is also important where all the flavors of the biryani develop. This recipe shows you how to marinate the chicken, cook the rice, and put the dum using an oven. Even a beginner can do it without a fail. I used a large chicken roasting pan (found in Walmart). But you can always use an aluminum tray, which gives absolutely perfect results.
This is one recipe that craves you for more. Chicken Dum Biryani is best served with raita or Mirchi ka salan. If you are planning a party , surprise your guests with this awesome chicken biryani . This recipe is as simple as 1, 2, 3.
- Marinate the chicken overnight with all the spices, yogurt, fried onions, mint & cilantro.
- Soak the rice for 30-45min and cook it to perfection or until 70% done. (Some may ask how do u know if its 70% cooked? Take a rice grain and it should break into half once touched with your finger but still undercooked.)
- Layering the chicken at the bottom of the pan and 70% cooked rice on top. covering it with foil and putting in the oven for 50min- 1hour and your are done. Chicken Dum Biryani is ready to be enjoyed with your favourite raita or mirchi ka salan.
Do try it and let me know in the comment section and dont forget to subscribe for more videos.
Ingredients
- 5 LBS Whole cut chicken/ one whole chicken Cut into pieces of your choice
- 2 tbsp. ginger garlic paste
- 1/2 tsp Turmeric powder
- 2 tbsp. Red chilli powder
- 2 tbsp Biryani masala powder
- 1/2 Cup Curd/ Yogurt
- To taste Salt
- 8 pcs Green chillies
- 1/2 Cup Fried Onions
- 1 Bunch Mint leaves
- 1 Bunch Cilantro
- 1/4 cup Oil
- 1 pc Lime juice
- 2 pcs Cinnamon
- 6 pcs Cloves
- 2 Pcs Star Anise
- 1 Tsp Saahi jeera. kala jeera
- 5 pcs Cardamom
- 3 Pcs Bay leaf
- 1/8th Tsp Yellow food color (optional)/ Saffron
- 5 Tbsp Ghee
- 7 cups Basmathi rice
Instructions
- Take a bowl and add Chicken pieces, turmeric powder, salt, chilli powder, ginger garlic paste, biryani masala, split green chillies, yogurt, half of the fried onions, chopped mint, cilantro, oil and mix it and marinate it for minimum 1 hour or overnight in the fridge.
- Wash the basmathi rice couple of times and soak them for a minimum of 30- 45min
- Take a bigger pan filled with water and put it on the stove. Add whole spices ( cinnamon, cloves, star anise, saahi jeera, cardamam pods, bay leaf, Add split green chillies, mint leaves, cilantro, salt and some oil. Note : The water should be salty when you taste them.
- Once the water comes to a boil, add soaked basmati rice and boil it until it's 70% done.Note: 70% means the rice grain should break when you touch it, but still not completely cooked.
- Use a heavy bottom pan or a oven safe pan and add the chicken to it making sure the chicken is all in one layer.
- Now using a strainer , stain the rice and add it on top of the chicken. Turn off the flame while doing this, so the rice doesnt cook any further.
- Add the remaining fried onions, mint leaves, cilantro on top of the rice. Mix some yellow food color to 1/4 cup of water or saffron soaked in warm milk and sprinkle it on top of the rice.
- For the final touch, add some ghee on top of the biryani and close it with silver foil. Put the lid on the top and set the oven temperature to 400 degrees farenheit. Put the Biryani in the oven and bake it for 1 hour.
- After 1 hour , remove the pan from the oven and let it sit for 5min. Remove the foil and fluff the rice and chicken from the bottom making sure the chicken is cooked through.
- Biryani is ready. Serve it with your favourite mirchi ka salan or onion raita on the side.
