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Chicken Biryani

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A flavorful one-pot dish with tender chicken, aromatic spices, and fluffy basmati rice, perfect for special occasions.

Ingredients

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  • 2 cups basmati rice
  • 500g chicken, cut into pieces
  • 1 large onion, thinly sliced
  • 2 tomatoes, chopped
  • 1/4 cup yogurt
  • 2–3 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 2–3 whole cloves
  • 2–3 green cardamom pods
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 2 tablespoons cooking oil or ghee
  • Salt to taste
  • Water as needed

Instructions

  1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
  2. Heat oil or ghee in a large pot, add sliced onions, and sauté until golden brown.
  3. Add ginger-garlic paste and green chilies, sauté for a minute until fragrant.
  4. Stir in chopped tomatoes and cook until soft and well-combined with the spices.
  5. Add chicken pieces and cook until no longer pink, allowing them to absorb the flavors.
  6. Mix in yogurt, cilantro, mint leaves, garam masala, and salt; cook until chicken is fully cooked and coated with the spices.
  7. Add the drained rice on top of the chicken, then pour in enough water to cover the rice by about half an inch.
  8. Bring everything to a boil, then reduce heat to low, cover with a lid, and let it simmer.
  9. Check that the rice is fluffy and cooked through after 20-25 minutes. Fluff the rice with a fork and serve hot with raita or salad.

Notes

Serve with cucumber raita or salad for an elevated experience. Leftovers can be stored for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/chicken-biryani/

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