Easy Chicken Biryani

This Easy Chicken Biryani is a fragrant and flavorful rice dish layered with marinated chicken, spices, and herbs. It’s a beloved classic in Indian cuisine, perfect for special occasions or family gatherings. Here’s how to make it!

Easy Chicken Biryani

Ingredients

The Chicken Marinade:

• 1 pound chicken drumsticks (skin removed)
• 1 pound boneless skinless chicken thighs, cut in half
• ¾ cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 teaspoons biryani masala (or garam masala)
• 1 tablespoon Kashmiri red chili powder (adjust to taste)
• ½ teaspoon ground turmeric
• 2 teaspoons kosher salt
• ¼ cup fresh mint leaves, chopped

For the Rice:

• 2 cups basmati rice (preferably aged)
• 8 cups water
• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 1 star anise
• Salt to taste

The Biryani:

• 4 tablespoons ghee or oil
• 1 large onion, thinly sliced (for caramelizing)
• Saffron strands soaked in 3 tablespoons warm milk (optional)
• Fresh cilantro and mint leaves for garnish

Instructions

Chicken Biryani Recipe

Chicken Biryani is a fragrant and flavorful dish that layers marinated chicken with aromatic basmati rice and spices.

Marination: Start by marinating chicken pieces in a mixture of yogurt, lemon juice, ginger paste, garlic paste, biryani masala, chili powder, turmeric, salt, and chopped mint. Cover and refrigerate for at least 30 minutes, preferably overnight.

Preparing the Rice: Rinse basmati rice under cold water until clear, then soak for 30 minutes. In a large pot, boil 8 cups of water with bay leaves, cardamom pods, cloves, star anise, and salt. Add the soaked rice and cook until it’s about 70% done (5-7 minutes). Drain and set aside.

Caramelizing Onions: In a heavy-bottomed pot or Dutch oven, heat ghee and sauté sliced onions until golden brown. Reserve half for garnishing.

Cooking the Chicken: In the same pot with the remaining onions, add the marinated chicken and cook on medium heat for about 10 minutes until browned and cooked through.

Layering the Biryani: Reduce heat to low and layer half of the partially cooked rice over the chicken. Drizzle with saffron-infused milk (if using), then add the remaining rice and drizzle more saffron milk. Cover tightly to trap steam.

Dum Cooking: Place a heavy skillet on low heat and set your biryani pot on top. Cook for 25-30 minutes without lifting the lid to allow flavors to meld.

Finishing Touches: After cooking, let it rest for 10 minutes. Fluff the biryani gently with a fork and garnish with crispy fried onions, fresh cilantro, and mint leaves. Serve hot with raita or salad on the side. Enjoy this aromatic dish!

Tips for Success

• Marination Time: The longer you marinate the chicken, the more flavorful it will be.
• Rice Cooking: Be careful not to overcook the rice during parboiling; it should be firm as it will cook further during steaming.
• Variations: You can add boiled eggs or fried potatoes as additional layers if desired.

Easy Chicken Biryani

Easy Chicken Biryani is a flavorful and aromatic one-pot dish that brings the essence of Indian cuisine to your table with minimal effort. Begin by marinating 1 pound of chicken pieces in yogurt, ginger-garlic paste, and spices like cumin, coriander, and garam masala for at least 30 minutes. In a large pot, sauté sliced onions in oil until golden brown, then add chopped tomatoes and cook until soft. Stir in the marinated chicken and cook until no longer pink.

Add rinsed basmati rice and water, along with a bay leaf and cardamom pods. Bring to a boil, then reduce the heat, cover, and simmer until the rice is fluffy and the chicken is tender. Serve hot, garnished with fresh cilantro and a squeeze of lemon for a delightful meal!Easy Chicken Biryani.

This Chicken Biryani is aromatic, rich in flavor, and sure to impress your family and friends! Enjoy every delicious bite!