Ingredients:
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh coriander (cilantro) leaves
- 1/4 cup chopped fresh mint leaves
- 4 green chilies, slit lengthwise
- 2 teaspoons biryani masala powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 1/4 teaspoon ground cinnamon
- 4 tablespoons ghee (clarified butter) or oil
- Salt to taste
- Saffron strands soaked in warm milk (optional, for garnish)
- Fried onions for garnish (optional)
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Yield:
Serves 4-6
Nutrition Values (per serving, approximate):
- Calories: 470 kcal
- Protein: 25g
- Fat: 14g
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 4g
- Sodium: 280mg
Method:
- Prepare the Rice:
- Wash the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
- Marinate the Chicken:
- In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, biryani masala powder, ground turmeric, ground cumin, ground coriander, chili powder, chopped coriander leaves, mint leaves, green chilies, and salt. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
- Cook the Rice:
- In a large pot, bring water to a boil. Add salt to the boiling water and cook the soaked rice until it’s about 70-80% cooked. Drain the rice and set aside.
- Prepare the Biryani:
- In a separate large pan or pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until golden brown.
- Add the marinated chicken along with any marinade left in the bowl. Cook for about 5-7 minutes until the chicken is partially cooked.
- Layer the partially cooked rice evenly over the chicken in the pot.
- Sprinkle some biryani masala powder and drizzle a little ghee over the rice.
- Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes until the chicken is cooked through and the rice is fully cooked and aromatic.
- Serve:
- Once cooked, gently fluff the biryani with a fork, mixing the chicken and rice together.
- Garnish with fried onions and soaked saffron strands (if using).
- Serve hot with raita (yogurt dip) and your favorite salad.
Cooking Tips:
- Use good quality basmati rice for the best texture and flavor.
- Adjust the amount of chili powder and green chilies according to your spice preference.
- You can add a few drops of rose water or kewra water for added fragrance, though it’s optional.
- For a richer flavor, you can add a layer of fried onions, cashews, and raisins between the layers of rice and chicken.
- Allow the biryani to rest for a few minutes after cooking before serving to allow the flavors to meld together.
History of Biryani:
Biryani is a classic dish that originated in the Indian subcontinent, likely tracing its roots back to the Persian-influenced Mughal cuisine. It is believed to have been brought to India by the Mughals, who were known for their elaborate feasts and culinary prowess.
Over time, biryani evolved into various regional variations, each with its own unique ingredients, spices, and cooking methods. It became a staple dish in many parts of India, Pakistan, Bangladesh, and beyond, with each region adding its own cultural twist to the dish.
Biryani is traditionally prepared by layering marinated meat (such as chicken, mutton, or beef) with partially cooked rice and then cooking them together on a low flame until the flavors meld together. It is often served during special occasions, festivals, and celebrations, and is loved for its aromatic spices and rich flavors.
Today, biryani is enjoyed worldwide and is considered one of the most iconic dishes of Indian cuisine, showcasing the rich culinary heritage and diversity of the region.
