Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 green chili, finely chopped (adjust to taste)
- 1 cup basmati rice, soaked in water for 30 minutes
- 1.5 cups chicken broth
- 1/2 cup plain yogurt
- 2 tbsp ghee or vegetable oil
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1/4 tsp saffron strands, soaked in 2 tbsp warm milk
- 1/2 cup chopped fresh cilantro
- Salt to taste
- 1/2 cup fried onions (optional)
Instructions
- Step 1: Marinate the chicken: In a bowl, combine the chicken pieces with yogurt, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp garam masala, salt, and half of the chopped green chili. Mix well and let it marinate for at least 30 minutes.
- Step 2: Sauté the onions and aromatics: Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown. Add the minced garlic, ginger, and remaining green chili, and sauté for another minute until fragrant.
- Step 3: Cook the chicken: Add the marinated chicken to the pot and cook until browned on all sides. Stir in the remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for another 5-7 minutes, stirring occasionally, until the chicken is almost cooked through.
- Step 4: Layer the rice and chicken: Add the soaked basmati rice to the pot. Pour the chicken broth over the rice and chicken, ensuring the liquid covers the ingredients. Gently stir to combine. Bring to a boil, then reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Do not lift the lid during this time.
- Step 5: Rest and Garnish: Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. Gently fluff the rice with a fork. Garnish with saffron milk, chopped cilantro, and fried onions (if using). Serve hot.
Notes
- Store leftover biryani in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent dryness.
- Serve your aromatic Chicken Biryani with a side of raita (yogurt dip) for a delightful contrast in flavors and textures.
- For extra flavour depth, lightly toast the whole spices (cumin, coriander, etc.) before grinding them for the marinade and the sautéed aromatics.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American