Description
A flavorful biryani made with juicy boneless chicken and aromatic spices, layered with basmati rice.
Ingredients
Scale
- 500 g boneless chicken, cubed
- 2 tbsp yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tsp lemon juice
- 1 tbsp cornflour
- 1 tbsp rice flour
- Salt to taste
- Oil for frying
- 2 cups basmati rice
- 1 bay leaf
- 3 cloves
- 1 cinnamon stick
- 1 tsp salt
- 2 tbsp oil (for masala layer)
- 1 onion, sliced
- 1 tomato, chopped
- 1 tbsp biryani masala
- ½ cup yogurt (for masala layer)
- ¼ cup chopped mint
- ¼ cup chopped coriander
- 2 tbsp ghee (for final layering)
- A few saffron strands in warm milk (optional)
- Extra mint and coriander for garnish
Instructions
- Mix the chicken with yogurt, spices, lemon juice, and flours until each piece is coated.
- Fry the pieces until they’re crisp and golden, then set them aside.
- Boil rice in plenty of salted water and drain at 70–80% doneness.
- Sauté onions in oil until golden and add biryani masala.
- Spread half the rice at the bottom.
- Then add the crisp chicken pieces, then masala.
- Top it all with the rest of the rice, ghee, herbs, and saffron milk.
- Cover tightly with lid or foil before dum cooking.
- Cook on low heat for 20–25 minutes so the biryani steams gently.
- Fluff the biryani lightly and serve it hot.
Notes
- This biryani pairs well with raita or a simple salad.
- Adjust the level of spices according to your preference.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg