When you want to taste the royalty of food, you cook chicken biryani. Chicken biryani is a royal dish introduced by Mughals in India. It is a perfect blend of spices and rice, along with the chicken in it.
The word ‘biryani’ is derived from a Persian word, biriani, which means fried before cooking.
The chicken biryani recipe is for traditional chicken biryani, which is made by layering marinated chicken, then a layer of rice, herbs, spices, saffron, milk, and ghee. And biryani tastes amazing when paired with raita or shorba or lassi.
Chicken biryani contains 753 calories per serving:
- Fat 29 g
- Saturated fat 10 g
- Carbohydrates 86 g
- Potassium 550 mg
- Sodium 1062 mg
- Cholesterol 114 mg
- Fibre 4 g
- Sugar 2 g
- Protein 34 g
Ingredients For Chicken Biryani
For Rice
- 1 kg Basmati Rice, washed and rinsed
- 4 Cloves
- ½ inch Cinnamon
- 2 Green Cardamom pods
- Salt to taste
- ¼ cup Ghee, melted
For Marination
- 1 kg chicken with bone, cleaned and washed
- 4 medium onions, sliced
- 2 tbsp barista/fried onion
- 1 tbsp saffron water
- 2 sprigs of mint leaves
- ½ cup curd, beaten
- 1 tsp coriander powder
- 1 tbsp chilli powder
- ½ tsp green chilli paste
- 1 tbsp Ginger Garlic paste
- 3-4 green chillies, slit
- Salt to taste
Other Ingredients
- 1 tbsp ghee
- ¼ cup of water
- ½ cup milk
- 2 tbsp saffron water
- 1 tbsp ghee
- Few mint leaves
- 1 tbsp barista
- Salt to taste
- ½ tsp rose water
- A drop of kewra water
- Raita
Preparation
For marination
- In a mixing bowl, add chicken and marinate with all the marinating ingredients.
- Keep it aside and let the chicken marinate.
- It is preferred to marinate overnight or for a minimum of 3 hours.
For Rice
- Rinse the rice thoroughly and let it rest for about 20 minutes.
- Now, take a pot and heat water in it.
- Add ghee and salt.
- Next, add in cloves, cinnamon and green cardamom.
- Add rice to it and let it come to a boil.
- Quickly lower the flame and cook on low flame for 80%.
For Biryani
- Take a heavy bottom pan, add ghee and marinated chicken.
- Cook for about 7-8 minutes.
- Take another pan, and layer the biryani.
- Add rice, chicken and then top it off again with rice.
- Add in the chicken gravy on top.
- In the chicken’s pan, add water, milk, saffron water, ghee, mint leaves, barista, salt and coriander leaves.
- Add this mixture to the biryani.
- Finally, add some more saffron water, rose water and a few drops of kewra water.
- Now keep it on dum for about 15-20 minutes on a low flame.
- Serve it hot and enjoy with your choice of favourite raita.
Can’t visit a restaurant, try chicken biryani at home with this simple and quick recipe. Enjoy the aromatic chicken with a raita or curd.