Chicken Biryani

 Chicken Biryani Recipe – A World-Famous Rice Classic (Serves 4)

                                                            

If there’s one rice dish that has conquered taste buds across continents, it’s Chicken Biryani. Aromatic basmati rice layered with juicy marinated chicken, slow-cooked with spices and herbs—this dish is not just food, it’s an experience. Whether you're new to Indian cuisine or a seasoned foodie, this biryani recipe is a guaranteed showstopper.

 Ingredients You'll Need

For the Rice:

• 2 cups Basmati rice
• 4 cups water
• Salt to taste
• 2–3 whole cloves, 2 green cardamoms, 1 bay leaf (optional, for aroma)

For Marinating Chicken:

• 500g (1.1 lb) chicken (bone-in or boneless)
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1½ tsp red chili powder
• 1 tsp garam masala
• Salt to taste

For the Biryani:

• 2 medium onions, thinly sliced
• 2 tbsp oil or ghee
• 1 tomato, chopped
• 1 tsp cumin seeds
• ½ tsp coriander powder
• A few saffron strands soaked in ¼ cup warm milk (or a pinch of yellow food color)
• Handful of chopped coriander & mint leaves

Optional: fried onions for garnish

How to Make Chicken Biryani (Step-by-Step)

    1. Marinate the Chicken
        In a bowl, combine yogurt, spices, salt, and ginger-garlic paste. Add chicken, mix well,         and let it marinate for at least 30 minutes (overnight is even better!).

    2. Cook the Rice
        Soak the basmati rice for 30 minutes. Bring water to a boil, add salt and whole spices.         Cook rice until 70–80% done—drain and set aside.

    3. Cook the Chicken
        Heat oil/ghee in a heavy pan. Add onions and sauté until golden. Add marinated                    chicken and cook for 10–15 minutes. Stir in chopped tomato, cumin, and coriander                powder. Cook until the chicken is tender and the oil separates.

     4. Layering the Biryani
        In a deep pot, layer half the rice, then the chicken, and top with remaining rice. Drizzle         saffron milk on top. Sprinkle fresh herbs and optional fried onions.

    5. Final Steam (Dum)
        Cover tightly with a lid (or foil), and cook on very low heat for 15–20 minutes. Let it            rest before fluffing up with a fork.

Serving Suggestion

Serve hot with cool cucumber raita, fresh salad, or a boiled egg. A side of pickled onions or mint chutney takes it to the next level.

Pro Tips

• Use aged basmati rice for long, fluffy grains.
• Don’t overcook the rice—keeping it slightly under helps it finish cooking during the “dum”.
• Swap chicken for paneer or vegetables for a vegetarian biryani.

Capture the Aroma

Want to make your biryani Insta-worthy? Try a top shot of your biryani pot right after lifting the lid—let the steam and color speak for themselves. Hashtag it: #WorldBiryaniDay