🍗 Classic Chicken Biryani Recipe

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Serves: 4 | Prep Time: 30 mins | Cook Time: 45 mins

Ingredients:

For the Chicken Marinade:

• 500g chicken (bone-in preferred)

• 1 cup yogurt

• 2 tbsp ginger-garlic paste

• 1 tsp red chili powder

• ½ tsp turmeric powder

• 1 tsp garam masala

• Salt to taste

• Juice of ½ lemon

• Fresh coriander & mint leaves (a handful, chopped)

For the Rice:

• 2 cups basmati rice (soaked 30 mins)

• 4 cups water

• 2-3 cloves

• 1 bay leaf

• 1 cinnamon stick

• 2-3 green cardamoms

• Salt to taste

For Biryani Layers:

• 2 large onions (thinly sliced and fried until golden)

• A few saffron strands soaked in ¼ cup warm milk (optional)

• 2 tbsp ghee or butter

• Fresh mint & coriander leaves

Instructions:

1. Marinate the Chicken:

   • Combine all marinade ingredients in a bowl.

   • Mix well and let it rest for at least 1 hour (overnight for best flavor).

2. Cook the Rice:

   • Boil water with whole spices and salt.

   • Add soaked rice and cook until 70-80% done (grains should be firm).

   • Drain and set aside.

3. Cook the Chicken:

   • In a heavy-bottomed pot or biryani handi, heat 2 tbsp oil or ghee.

   • Add the marinated chicken and cook for 10-12 mins until the chicken is tender and masala thickens.

4. Layering:

   • Turn off the heat and spread half the rice over the chicken.

   • Sprinkle half of the fried onions, mint, and coriander.

   • Add the remaining rice and top with the rest of the onions, herbs, saffron milk, and ghee.

5. Dum (Steam Cooking):

   • Cover tightly with a lid (seal with dough if possible).

   • Cook on low heat for 20–25 minutes or place the sealed pot on a hot tawa/griddle.

   • Let it rest for 10 mins before serving.

🥄 Serve With:

• Raita, salad, or boiled egg on the side

• A squeeze of lime and some papad for extra crunch