Chicken biryani
User Reviews
5
Chicken biryani
Description
Chicken biryani combines detailed spice blending with slow cooking to create a comforting main dish. The recipe uses boneless chicken pieces and chunky potatoes cooked in a mixture of dry spices like cumin, coriander, chili powder, turmeric, and whole spices such as cardamoms and cloves, which provide layered aroma and warmth. Ginger and garlic paste alongside fried onions form the flavor base, and chopped tomatoes are added for moisture and tang. After the chicken mixture simmers, it is combined with soaked basmati rice and water, then covered and cooked gently allowing the rice to absorb the rich masala flavors.
The texture contrasts between the tender but firm chicken and the fluffy, separate grains of basmati rice are key to the dish. Slow cooking under a lid ensures the spices infuse the rice thoroughly without burning or drying out. The addition of potatoes provides a starchy, hearty element that complements the spiced chicken well.
This chicken biryani is a balanced one-pot meal that can be served with a side of fresh coriander or yogurt raita to mellow the spices. It suits dinner or special occasions where a flavorful layered rice dish is appreciated.
The notes recommend using medium-high heat to evaporate excess water released by the chicken during cooking, taking care not to dry out the sauce. Lining the pot lid with a tea towel helps absorb steam and prevents condensation from dripping on the rice, which helps maintain the biryani’s texture.
Ingredients
- 1.8 pounds chicken cut into small pieces, boneless
- 12 ounces potato cut into big cubes, new
- 2 brown onion chopped
- 1 inch ginger finely grated/ minced.
- 4 cloves garlic minced.
- 2 teaspoons ground cumin
- 2 teaspoons Coriander ground
- 1 ½ teaspoons kashmiri chili powder
- 1 teaspoon ground black pepper
- ½ teaspoon turmeric powder
- 1 ½ teaspoons salt
- 7 green cardamom
- 10 clove
- 15 black peppercorns whole
- 2 bay leaves
- 1 inch cinnamon stick
- 1 cup cooking oil
- 1 cup + 3 tablespoons tomato chopped
- ½ cup yogurt lightly beaten.
- 2 ½ cups basmati rice washed and soaked in water.
- 5-6 cups water boiling
- Coriander optional, fresh, handful
Instructions
- Wash and rinse the rice about 3-4 times until the water looks clear. And soak the rice in clear water. Set aside.
- In a large cooking pot, heat the oil and fry the onions until lightly brown.
- Add in the ginger and garlic, give it a stir and fry for a few minutes until it smells fragrant.
- Then put all the spices in. The cumin, coriander, chili powder, paprika, black pepper, turmeric, salt, cardamoms, cloves, whole black peppercorns, cinnamon, and bay leaves. Continue to cook for about 2-3 minutes until the spices give an aroma.
- Put the chicken in and stir until all the pieces are covered with spices. Let it fry until the poultry turns opaque in color.
- Then add the tomatoes to the chicken mixture and give it a good stir. Put the lid on and let it cook at low heat. Leave it to cook for about 20 minutes. Keep checking and stirring every now and again to make sure the chicken doesn’t stick to the bottom of the pot.
- In the meantime, boil the water in the other pot. When it reaches boiling point, add in the rice and let it cook for about 7 minutes or until the rice is half cooked.
- Add the potatoes in, stir well and continue cooking with the lid on for another 10 minutes then put the yogurt in. Let it cook for about 5 minutes more.
- When the oil slightly separates from the sauce, and you have about 1-1 ½ cups of gravy left, turn the heat off.
- Using a colander, drain the half-cooked rice and pour it over the chicken biryani sauce. Spread it evenly to cover all the chicken masala (chicken curry sauce). Put the lid on. Then cook the biryani rice at low-medium heat until the steam comes out.
Notes
- Cook the masala sauce at medium-high heat initially to evaporate excess chicken water without drying it out.
- Place a clean tea towel under the pot lid during cooking to absorb steam and prevent water droplets from falling onto the rice, preserving texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 723 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 723kcal | 36% |
| Carbohydrates | 59g | 20% |
| Protein | 51g | 102% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 24g | 141% |
| Cholesterol | 126mg | 42% |
| Sodium | 814mg | 34% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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