Go Back
Chicken Biryani

CHICKEN BIRYANI

Print Recipe Pin Recipe
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

MARINADE
  • 750 grams Chicken breast cut into bite-sized chunks
  • 4 tbsp Yogurt
  • 1 tbsp Ginger grated
  • 4 cloves Garlic
  • 1 tsp Salt
  • 1 tsp Turmeric
  • 1/2 tsp Red chilli powder or flakes
  • 2 Tbsp Lemon juice
  • 2 Bay leaves
  • 6 Cardamon pods
  • 9 Cloves
  • 1 Cinnamon stick
  • 2 Star anise
  • 1 tsp Cumin seeds
OTHER INGREDIENTS
  • 3 cups Basmati rice
  • 3 Tbsp Ghee or Oil
  • 1 ½ Onions Thinly sliced
  • ¾ cup Mint leaves Chopped
  • 1 cup Yogurt
  • ½ tsp Red chili powder optional
  • 2 tsp Garam masala or biryani masala
  • 4 cups Chicken stock
  • 1 pinch Saffron Soaked in 2 tbsps hot water

Method
 

  1. DIRECTIONS
  2. To a bowl, add yogurt, ginger, garlic, salt, garam masala, turmeric, lemon juice & red chili powder.
  3. Mix well and taste the marinade. Add more salt and spice if needed.
  4. Add chicken to the marinade & mix well. Cover and set aside for 1 hour
  5. Rinse basmati rice three times and soak for 30 mins then drain to a colander.
HOW TO MAKE CHICKEN BIRYANI
  1. Heat oil in a pressure cooker.
  2. Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, & cumin seeds
  3. When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
  4. Add chicken & saute until pale for 5 mins on a medium heat.
  5. Cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
  6. Taste test and add more salt if needed. Add yogurt, half of the chopped mint leaves, red chilli powder & garam masala., cup plain yogurt, and 2 teaspoons garam masala
LAYERING
  1. Mix everything well and layer chicken evenly at the bottom
  2. Spread drained rice in a layer over the chicken.
  3. To a separate pot bring chicken stock to a rolling boil. Pour 3 cups of the stock across the sides of the cooker or pot. Gently pour the rest on top of the rice.
  4. Level the rice if needed. Sprinkle the rest of the mint leaves. Add saffron
  5. Set the flame to medium high. Cook for 3 min at pressure then turn off. Rest until the pressure drops naturally. Fluff up the chicken biryani with a fork. Enjoy chicken biryani with raita, papadoms and Indian pickle

Notes

This recipe is designed to be done in a pressure cooker. Feel free to use a saucepan instead but increase cooking time to around 40 minutes.