Chicken Breyani Recipe

As a foodie and cook, Chicken Biryani is one of my favorite meals. I adore experimenting with spice combinations and techniques to make the ultimate South Asian rice meal.

I’ll share my Chicken Biryani recipe, advice, and answers to common inquiries in this blog article.

Best Chicken Breyani

I recommend creating Chicken Biryani if you want to cook and test new flavors. It’s a tasty dinner that will impress your family and friends, but it’s also a fascinating and gratifying cooking experience that lets you discover South Asia’s rich culinary traditions.

The huge list of ingredients and complicated preparation worried me when I first learned how to cook Chicken Biryani. After I started, the processes were simple and the result was worth it. The fragrant spices, succulent chicken, and fluffy rice made for a great meal.

I love making Chicken Biryani because I can experiment with spices and ingredients to make it my own. I like to add smoked paprika for smokiness and cinnamon for sweetness and warmth. To add flavor and texture, I like using basmati or jasmine rice.

I adore making Chicken Biryani because it can be served as a main course or with a variety of side dishes. Serve it with raita, naan bread, or a cucumber salad.

Chicken Breyani Ingredients

• 2 cups basmati rice
• 1 lb boneless chicken, cut into bite-sized pieces
• 1 large onion, sliced
• 2 large tomatoes, diced
• 1/2 cup plain yogurt
• 3-4 garlic cloves, minced
• 1-inch ginger, grated
• 2 bay leaves
• 1 cinnamon stick
• 4-5 green cardamom pods
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 3 tbsp vegetable oil
• 1/4 cup chopped cilantro leaves (for garnish)
• Fried onions (for garnish)

How To Make Chicken Breyani

Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 20-30 minutes.

In a large mixing bowl, add chicken, yogurt, ginger, garlic, and salt. Mix well and let it marinate for at least 30 minutes.

In a large pot or Dutch oven, heat oil over medium heat. Add sliced onions and fry until they turn golden brown. Remove half of the onions and set them aside for garnish.

Add bay leaves, cinnamon stick, green cardamom pods, and cumin seeds to the pot. Fry for a minute until fragrant.

Add diced tomatoes and fry until they turn soft and pulpy.

Add marinated chicken to the pot and fry for 5-7 minutes until the chicken is no longer pink.

Add coriander powder, turmeric powder, garam masala, and red chili powder. Mix well and fry for another minute.

Drain the soaked rice and add it to the pot. Mix well with the chicken and spices.

Add 3 cups of water to the pot and stir well. Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes or until the rice is fully cooked and the liquid has been absorbed.

Turn off the heat and let the biryani sit for 5-10 minutes. Fluff the rice with a fork and garnish with fried onions and chopped cilantro leaves before serving.

Chicken Breyani Faq’s

How to Serve Homemade Chicken Biryani

Presentation is key. Place the rice and chicken on a big plate and decorate it with fried onions, chopped cilantro, and saffron threads. This will make the food appear better and add flavor and texture.

To complement the Biryani, provide a variety of side dishes. Raita, a yogurt-based sauce that cools and balances the Biryani’s spice, and cucumber salad, which provides crunch, are popular. Pickles or chutneys provide flavor and texture, and naan bread or papadum soaks up the sauce.

Drinks that accompany Biryani can be served. Mango lassi, a sweet and creamy yogurt drink that cools the palate, or masala chai, a spiced tea that complements Biryani’s fragrant spices, are popular choices.

Finally, whether you’re throwing a formal dinner party or an informal get-together with friends and family, make your guests feel welcome. Set the table with festive decorations, play traditional South Asian music, and make sure everyone is comfortable and calm.

How To Store and Reheat

To keep Chicken Biryani leftovers fresh and tasty, refrigerate them appropriately. Biryani storage and reheating recommendations:

After the Biryani cools, put it in an airtight container and refrigerate it for 3-4 days. Label the container with the date to track its storage time.

You can microwave or oven-reheat Biryani. Transfer a serving of Biryani to a microwave-safe dish and cover it with a lid or plastic wrap. Heat it on high for 2-3 minutes until hot. Transfer Biryani to an oven-safe dish and cover it with foil. Bake at 350°F for 10-15 minutes.

If the Biryani has dried out during storing, sprinkle a few drops of water on top before warming. This keeps rice and poultry wet and tender.

Reheating Biryani might ruin its flavor and texture. Never reheat the same food twice.

Chicken Breyani Recipe

Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 588 kcal

Ingredients

  

• 2 cups basmati rice
• 1 lb boneless chicken cut into bite-sized pieces
• 1 large onion sliced
• 2 large tomatoes diced
• 1/2 cup plain yogurt
• 3-4 garlic cloves minced
• 1 inch ginger grated
• 2 bay leaves
• 1 cinnamon stick
• 4-5 green cardamom pods
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 3 tbsp vegetable oil
• 1/4 cup chopped cilantro leaves for garnish
• Fried onions for garnish

See also  Pollo Ranchero Recipe

Instructions

 

• Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 20-30 minutes.
• In a large mixing bowl, add chicken, yogurt, ginger, garlic, and salt. Mix well and let it marinate for at least 30 minutes.
• In a large pot or Dutch oven, heat oil over medium heat. Add sliced onions and fry until they turn golden brown. Remove half of the onions and set them aside for garnish.
• Add bay leaves, cinnamon stick, green cardamom pods, and cumin seeds to the pot. Fry for a minute until fragrant.
• Add diced tomatoes and fry until they turn soft and pulpy.
• Add marinated chicken to the pot and fry for 5-7 minutes until the chicken is no longer pink.
• Add coriander powder, turmeric powder, garam masala, and red chili powder. Mix well and fry for another minute.
• Drain the soaked rice and add it to the pot. Mix well with the chicken and spices.
• Add 3 cups of water to the pot and stir well. Bring the mixture to a boil and then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes or until the rice is fully cooked and the liquid has been absorbed.
• Turn off the heat and let the biryani sit for 5-10 minutes. Fluff the rice with a fork and garnish with fried onions and chopped cilantro leaves before serving.

Keyword Best Chicken Biryani, chicken breyani recipe, chiken biryani recipe