Servings
Font
Back
Chicken Biryani
5 from 4 votes

Chicken Biryani

Biryani (बिरयानी) is a dish from the Indian subcontinent based on rice, in general, basmati, prepared with spices, meat, eggs or vegetables.

Prep Time
45 mins
Cook Time
45 mins
Rest Time
3 hrs
Total Time
1 hr 30 mins
Servings: 6 people
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 lb chicken breast
  • 6 cups basmati rice
  • 2 tablespoons vegetable oil
  • 3 tablespoons ghee
  • 3 onion minced
  • ½ teaspoon garam masala
  • 2 tablespoons coconut grated
  • ¾ cup coconut milk
  • ¾ cup cashews
  • ⅓ cup raisins
  • 3 tablespoons cilantro chopped leaves
Spice mixture 1
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 3 teaspoons chili powder
  • ½ teaspoon Turmeric
  • 1½ teaspoon salt
  • 1 lemon
  • 1 cup PLAIN yogurt
Spice mixture 2
  • 5 bay leaf
  • 5 cloves
  • 1 (1 inch / 3 cm) piece cinnamon stick
  • 4 pods cardamom
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 4 tablespoons mint leaves chopped

Instructions

    Cup of Yum
  1. Cut the chicken into pieces and prick with a fork.
  2. In a bowl, prepare the first mixture of spices: turmeric, chili powder, salt, ginger and garlic paste, yogurt and the juice of half a lemon. Apply the paste to the chicken, mix and let marinate for 3 hours.
  3. In a large bowl, prepare the second mixture of spices: cumin, cloves, cinnamon, cardamom, bay leaves, and coriander.
  4. Heat the oil in a large saucepan over medium heat.
  5. Fry the second spice mixture and ¾ of the onions for 2 minutes then add the mint leaves.
  6. When the onions turn brown, add the chicken with its marinade and cook for 20 to 30 minutes. Cook covered for the first 10 minutes and uncovered the last 10 minutes.
  7. Add the garam masala and the grated coconut, mix and remove from the heat.
  8. While the chicken cooks, prepare the basmati rice.
  9. Wash the rice twice with water until clear then place it in a saucepan with the same volume of water as the volume of rice, and a little salt.
  10. Melt the ghee in a small skillet over medium heat.
  11. Fry the cashews in the butter for 1 minute, then add the raisins and continue frying for 1 minute. Remove the dried fruits from the butter with a skimmer and set aside.
  12. In the same butter, fry the remaining onion and set aside.
  13. In the bottom of a large pot, add a layer of ⅓ of the rice then a layer of half the chicken, a second layer of rice, then a second layer of chicken and finish with a third layer of rice.
  14. Spread the onions, cashews and raisins on top.
  15. Pour the coconut milk over it and garnish with cilantro.
  16. Cover the pot and cook over very low heat for 10 minutes.
  17. Serve with raita.