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Simple Chicken Biryani Recipe

Savor the flavors of homemade Chicken Biryani! 🍲✨ Experience the perfect blend of aromatic spices, tender chicken, and fragrant basmati rice. It's a culinary journey on a plate! 🌟 #BiryaniBliss
Course Dinner Lunch
Cuisine Indian
Keyword simple chicken biryani recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6

Ingredients

For Marination

  • 500g chicken, cut into pieces ( about 1 lb )
  • 1 cup yogurt
  • 1 - tablespoon ginger-garlic paste
  • 1- teaspoon turmeric powder
  • 1- teaspoon red chili powder
  • 1- tbsp garam masala
  • 1- tsp coriander powder
  • 1- tsp cumin powder
  • 1/4 chopped mint leaves
  • 1/4 cup chopped cilantro leaves
  • 1 tbsp lemon juice
  • Salt to taste

For Rice

  • 2 cups basmati rice, washed and soaked for 30 minutes
  • 4-5 cups water for boiling
  • 2-3 green cardamom pods
  • 2-inch cinnamon stick
  • 1- bay leaf
  • Salt to taste 

For Biryani Masala

  • 2- large onions, thinly sliced
  • 2 -tomatoes, chopped
  • 2- tbsp vegetable oil
  • 3-4 green cardamom pods
  • 3-4 cloves
  • 2-inch cinnamon stick

For Garnish

  • 1/4 cup ghee or butter
  • 1/2 cup milk
  • 1/4 tsp turmeric powder
  • 1/4 cup chopped coriander leaves
  • 1/4 cup chopped mint leaves

Dough 

  • All-purpose flour 1-2 cups (depending on the size of the pot)
  • Water 1/2 -1 cup

Instructions

Marinate the Chicken

  • Mix the chicken, yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, lemon juice, cilantro, and mint leaves, and salt in a large bowl.
  • Allow the chicken to marinate in the refrigerator for at least 30 minutes or overnight.

Cook the Rice

  • Boil water in a large pot.
  • Add green cardamom, bay leaf, cinnamon stick, and salt to the boiling water.
  • Add soaked rice.
  • Cook the rice until it is 70 cooked (it should have a slight bite)
  • Drain the water and set aside.

 Prepare Biryani Masala

  • In a pan, heat oil over medium heat.
  • Add sliced onions and sauté until golden brown.
  • Take half of the onion out and set aside for garnish.
  • Add cardamom pods, cloves, and cinnamon to the same pan.
  • Add chopped tomatoes and cook until they become soft.
  • Add the marinated chicken and cook until the chicken is partially cooked, 5 to 10 minutes.

Layering, Garnish, and Final Cooking

  • Melt butter in a small pan.
  • Add milk and turmeric powder and mix well.
  • Add the cooked rice on top of the chicken masala.
  • Drizzle turmeric milk over the rice.
  • Sprinkle fried onions, chopped coriander, and mint leaves.
  •  Seal the biryani pot rim with dough or foil wrap.
  • Cover the pot with a tight-fitting lid and bake for 25 to 30 minutes, or cook on low heat for 20 to 30 minutes, allowing the biryani to steam and the flavors to meld.

Serve

  • Gently fluff the biryani with a fork, ensuring the layers mix slightly.
  • Serve hot with raita, salad, or your favorite side dish.

Dough (option)

  • Combine the all-purpose flour and water in a bowl and knead until it forms a ball.
  • Roll into a long strip.
  • Moisten the pot rim with water.
  • Place the rolled dough strips along the moistened rim of the pot, pressing gently to ensure a secure seal.
  • Ensure there are no gaps, allowing the steam to be trapped effectively.
  • Once the dough seal is applied, gently press the biryani pot lid onto the dough to create a tight seal.