Chicken biryani. Biryani is one of the trademark dishes of Mughlai cuisine. During Mughal rule, food was refined to perfection and into a work of art. Chicken biryani recipe with video & step-by-step photos. Chicken biryani

You can have Chicken biryani using 24 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken biryani
  1. You need 750 g of chicken, skin on, bone in, halved along bone.
  2. Prepare of MARINADE:.
  3. Prepare 2/3 cup (150 ml) of yoghurt, plain.
  4. It’s 1/2 cup (125 ml) of water.
  5. Prepare 2 tbsp of vegetable oil (or other plain oil).
  6. Prepare 6 of garlic cloves, minced.
  7. It’s 2 tsp of finely grated fresh ginger.
  8. It’s 1/8 tsp of ground turmeric.
  9. Prepare 1/4 tsp of cinnamon.
  10. Prepare 1/2 tsp of ground cardamom.
  11. You need 2 tsp of garam marsala.
  12. Prepare 2 tsp of coriander.
  13. You need 1 tbsp of cumin.
  14. Prepare 2 tbsp of paprika, sweet / ordinary (not smoked).
  15. Prepare 1 3/4 tsp of salt.
  16. You need 2 tbsp of salt.
  17. It’s 10 of cloves.
  18. It’s 5 of dried bay leaves.
  19. It’s 6 of green cardamon pods.
  20. You need 2 1/4 cups (450 g) of uncooked basmati rice.
  21. Prepare 1 tsp of saffron.
  22. It’s 2 tbsp of warm water.
  23. Prepare 1 cup of coriander / cilantro, chopped.
  24. You need 1/4 cup (60 g) of ghee or unsalted butter, melted.

This chicken biryani recipe has been one of the most requested reader recipes and I'm so excited to share it with you today. I had never made chicken biryani before I decided to share this recipe. Kerala Style Chicken Biryani or Chicken Dum Biryani recipe made easy for you with step by step photos and video! Chicken biryani is so special food for everyone.

Chicken biryani instructions

  1. Mix Marinade in a large pot. Add chicken and coat well. Marinade 20 minutes to overnight..

  2. PAR BOILED RICE: Bring 3 litres / 3 quarts water to the boil, add salt and spices. Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.Drain immediately. Set aside,.

  3. SAFFRON: Place in a bowl, leave for 10 minutes..

  4. BIRYANI: Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes. Remove lid. Cook for 5 minutes, turning chicken twice. Remove from heat..

  5. Turn chicken so skin side is down - it should cover most of the base of the pot.Scatter over half the onion then half the coriander. Top with all the rice. Gently pat down and flatten surface. Drizzle saffron across rice surface in random pattern, then drizzle over ghee..

  6. Place lid on. Return to stove over medium heat. As soon as you see steam, turn down to low then cook for 25 minutes. Remove from stove, rest with lid on for 10 minutes..

  7. Serve hot..

Biryani can be an elaborate, ambitious affair, packed with layer upon layer of spiced meat and vegetables all steaming together with ghee. This version is simplified, with just two layers—marinated. This easy Chicken Biryani recipe is a dish I actually have fumbled with a few times. The mixture of chicken that's been browned in the skillet before cooking down with the liquids until it is meltingly soft. This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger.