Today, I am sharing an Easy Chicken Biryani Recipe. It is a well-known rice dish from India. You can say that Biryani is the paella of Indian food! It is found throughout India but there are different biryani variations from one region to another. In fact, Biryani is well known even in countries like Singapore. Over here in Singapore, biryani is hugely popular during weddings and it is almost always on the menu. So basically if someone asks you “When will I get to eat your biryani?” He/she is actually asking about your marriage plans. Yeah, very subtle way of probing indeed.
Biryani is also popular during Eid! It is traditionally made with some kinda meat, often mutton or chicken but you can also make it with seafood like prawns or fish.
Biryani uses Basmati rice which is a type of long-grained rice that is mostly grown in India and Pakistan. Not-so-fun fact: It has a lower glycemic index as compared to other rice, thus it is a popular choice among diabetics too!
Most biryani recipes would require the basmati rice and the meat to be partially cooked separately and then put together in layers to further cook them until fully done. It can be a laborious process and I have noticed that a lot of people rather buy a plate of biryani than make their own, as the lengthy process often discourages people from making it at home.
I have come up with something fairly simple and you can get things done in less than an hour. The recipe is full of traditional biryani flavors despite the ease of preparations. We would still be using the classic Indian spices and ingredients in a Biryani so that we eventually maintain the same authentic flavors of a classic biryani.
Even though this recipe is delicious on its own, we usually eat Briyani with some kinda chutney or raita which is basically, a yogurt salad made with cucumber, and plain yogurt seasoned with salt and pepper. I have added some hard boil eggs to the biryani for an added kick but it is totally optional.
Well. I urge all of you to give this recipe a try. It is one of the most favorite and popular food, especially in India, There is a common funny expression “I cannot make everyone happy, I am not a Biryani”. How apt indeed! So what are you waiting for? I hope you are already rushing to your kitchen. Thank me Later!
Check out the video below to have a visual understanding of this dish.
- 300g basmati rice (Soak for 1 hour and drain)
- 2 liters water
- 1 bay leaf
- 2 cardamom
- 1-inch cinnamon
- 4 cloves
- 1-star anise
- 1 tbsp salt
- 800-1000g Chicken parts, bone-in
- ½ cup Plain Yogurt
- 1.5 tbsp Ginger-garlic paste
- 1 tbsp Chili powder
- 1 tbsp Garam masala
- ½ tsp Turmeric
- 1 tsp Black pepper
- 1 tsp Salt
- 2 large onions, cubed/sliced
- 2 green chilies, sliced horizontal
- ½ cup chopped tomatoes
- Chopped cilantro
- 1.5 tbsp biryani masala
- 1 bay leaf
- 2 cardamom
- 1-inch cinnamon
- 4 cloves
- 1-star anise
- ¼ cup milk
- A fat pinch of saffron (or a few drops of yellow food colouring)
- 1 tbsp ghee
- A few hard-boiled eggs
- Chopped cilantro
- Mint leaves
- Fried shallots
- In a large bowl, combine all the ingredients for the chicken.
- Leave this to marinade for a bit while you prepare the other ingredients.
- In a pot, heat the 3 tbsp of ghee.
- Saute onion and green chili for a few minutes
- Add the bay leaf, cardamom, cinnamon, cloves and star anise. Saute for another minute.
- Mix in the biryani masala and cook for a few minutes.
- Add the marinated chicken pieces to the pot.
- Mix well, cover with a lid and cook for 15 minutes
- Do add some water if required.
- Add the tomatoes and cilantro and cook the chicken till it is done.
- Once done, keep the chicken aside.
- In a clean pot, boil 2L of water.
- Add the bay leaf, cardamom, cinnamon, cloves, star anise and salt.
- Mix in the rice and let it cook on high flame till the rice is almost done.
- Drain the rice.
- Place the drained rice on top of the chicken.
- In a little bowl, mix milk, saffron and ghee. Drizzle this mixture all over the rice.
- Garnish it with fried onions, fresh mint, and cilantro.
- Cover the pot with a lid and continue cooking for another 10 mins.
- Top with boiled eggs and serve.
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