Recipe- Easy To Make Chicken Biryani

Perfectly cooked rice with tender and juicy chicken that you just can't get enough of! This Hyderabadi chicken biryani is flavorful, delicious, and authentic. Make this crowd-pleasing dish for parties and gatherings and wow your guests. Biryani has two main variations - kachi biryani and pakki biryani. Some regional variations call for adding boiled eggs or big chunks of potatoes.

Ingredients

For the Chicken

2 lb chicken
1 cup yogurt
1 teaspoon ground turmeric
1 teaspoon chili powder or cayenne
1 teaspoon garam masala
2 tablespoon ghee
2 large onions
2 inch ginger grated
5 cloves garlic grated
1 teaspoon black cumin seeds shah jeera
2-3 pieces cinnamon
5 green cardamom
5 cloves
2 bay leaves
1 teaspoon pepper
Salt to taste

For the Rice

3 cups Basmati rice
5 green cardamom
5 cloves
1 black cardamom
2-3 pieces cinnamon
1 star anise
2-3 mace
3 bay leaves

For Assembly

2 tablespoon milk
½ teaspoon saffron
½ cup mint leaves
½ cup coriander leaves
1 tablespoon ghee

Method

Marinate the chicken:

- Clean and cut the chicken.

- To this, add yogurt, salt, turmeric powder, chili powder, and garam masala.

- Mix well and let it marinate for 30 minutes.

Make the rice:

- Wash the rice well in running water. Soak it for 30 minutes.

- Meanwhile, take water in a large pot and bring it to a boil.

- Add salt and whole spices (bay leaf, cinnamon, cardamom, cloves, black cardamom, star anise, and mace).

- Drain all the water from the rice and add it to boiling water.

- Let it cook uncovered for 8-10 minutes until it is half done. Take care not to cook the rice completely.

- Drain the water and cool the rice uncovered.

Make the chicken curry:

- Heat 1 tablespoon ghee in a heavy bottom pot. Add a handful of sliced onions.

- Fry it until the onion is crispy and golden. Set them aside.

- In the same pot, add 1 tablespoon of ghee.

- Add shah jeera, whole spices (bay leaf, cinnamon, cardamom, cloves, and pepper). Saute for a few seconds

- Add the remaining onion and fry until golden.

- Add ginger and garlic. Saute for 1-2 minutes.

- Add the marinated chicken and mix well.

- Bring to a boil, cover, and simmer until the chicken is nearly done.

Assemble the biryani:

- Soak saffron strands in milk for 10 minutes.

- Once the chicken is almost done, turn off the heat.

- Add half of the cooked rice to completely cover the chicken.

- Add mint leaves, coriander leaves, and fried onions.

- Spread the remaining rice on top.

- Add saffron milk and 1 tablespoon of ghee.

- Heat a tawa or griddle. Once it is hot, place the biryani pot on top of the tawa and reduce the heat to the lowest setting.

- Let the biryani steam on very low heat for 30 minutes.

- Turn off the heat.

- Serve chicken biryani with raita of your choice.