Chicken Biryani Recipe | How to make chicken biryani

Chicken Biryani Recipe

Here’s a Chicken Biryani recipe that combines the best elements of various approaches, keeping in mind Sanjeev Kapoor’s style:

Chicken Biryani Recipe

Lets prepare chicken

  • 1 kg bone-in chicken pieces (thighs, drumsticks, or a mix)
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon Kashmiri chili powder (optional)
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon cloves
  • Salt to taste
  • Oil for cooking

Cook Rice

  • 2 cups rice, soaked for 20-40 minutes
  • 4 cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 star anise (optional)
  • 1 black peppercorn
  • Salt to taste
  • Ghee or oil for cooking

For the saffron milk:

  • 1/4 cup milk
  • A few strands of saffron

For the layering:

  • 1 large onion, thinly sliced
  • 2 green chilies, slit
  • 1/2 cup chopped coriander leaves
  • 1/4 cup chopped mint leaves
  • Fried onions (optional)

How to make chicken biryani

Marinate the chicken:

  1. In a large bowl, mix together yogurt, ginger-garlic paste, lemon juice, spices (chili powder, turmeric, garam masala, cumin, coriander, Kashmiri chili, cardamom, cloves), and salt.
  2. Also add cutted chicken pieces and cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

Cook the rice:

  1. Rinse the soaked basmati rice and drain it well.
  2. Heat ghee or oil over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaf, star anise, peppercorn).
  3. Add the drained rice and salt. Stir fry for a minute.
  4. Add water to cover the rice. Bring to a boil, then reduce heat, cover the pot, and simmer for 10 minutes.
  5. Turn off the heat and let the rice sit covered for 10 more minutes.

Prepare the saffron milk:

  1. Heat the milk in a small pan.
  2. Add the saffron strands and let them steep for a few minutes.

Assemble the biryani:

  1. Heat oil in a large pot. Add fry the onion still it colour turns to brown.
  2. Add the marinated chicken pieces and cook until browned on all sides.
  3. Add the cooked rice, saffron milk, green chilies, coriander leaves, and mint leaves.
  4. Mix everything together.
  5. Cover the pot and cook on low heat for 15-20 minutes, or until the chicken is cooked through and the flavors are well combined.
  6. (Optional) Garnish with fried onions for extra crunch and flavor.
Serve hot:

Enjoy your delicious Chicken Biryani with raita, salad, or chutney.

Leave a Reply

Your email address will not be published. Required fields are marked *