Here's a recipe to get you started:
Ingredients:
For the marinade:
3 tablespoons plain yogurt
1 1/4 tablespoons ginger-garlic paste
1/2 to 1 tablespoon garam masala
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/2 to 1 teaspoon red chili powder (adjust to your spice preference)
1 tablespoon lemon juice (optional)
For the fried onions:
1/4 cup vegetable oil
2 cups thinly sliced onions
For the rice:
1 1/2 cups basmati rice, rinsed and soaked for 30 minutes
1/2 tablespoon vegetable oil
3/4 to 1 tablespoon salt
4 cardamom pods
2 cloves
1-inch cinnamon stick
Pinch of saffron strands (soaked in 2 tablespoons of hot milk and water)
Other:
1/2 kg chicken pieces (bone-in or boneless, according to your preference)
2 tablespoons chopped fresh mint and coriander leaves
1-2 tablespoons biryani masala or garam masala (optional)
Instructions:
Marinate the chicken: In a large bowl, combine yogurt, ginger-garlic paste, garam masala, salt, turmeric, chili powder, lemon juice (if using) and chicken pieces. Mix well and coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
Prepare the fried onions: Heat oil in a pan over medium heat. Add the sliced onions and fry until golden brown and crisp. Drain on paper towels.
Cook the rice: In a pot of boiling water, add the rinsed basmati rice, oil, salt, cardamom pods, cloves, and cinnamon stick. Cook for 5 minutes, or until the rice is partially cooked but still firm to the bite. Drain the rice and set aside.
Assemble the biryani: In a large pot or Dutch oven, heat a thin layer of oil over medium heat. Add the marinated chicken pieces and cook until partially browned.
Layer the biryani: Layer half of the cooked rice over the browned chicken. Sprinkle with half of the fried onions, mint and coriander leaves, and biryani masala (if using). Repeat with the remaining rice, fried onions, herbs and masala. Pour the saffron milk mixture over the top.
Seal and cook: Cover the pot tightly with a lid and seal the edges with foil to prevent steam from escaping. Reduce heat to low and cook for 20-25 minutes, or until the rice is cooked through and the biryani is fragrant.
Rest and serve: Let the biryani rest for 10 minutes before serving. Fluff the rice gently with a fork and garnish with additional chopped coriander leaves. Enjoy your delicious homemade chicken biryani!
Tips:
You can adjust the amount of chili powder according to your spice preference.
For a richer flavor, use ghee instead of vegetable oil.
If you don't have saffron, you can use a pinch of turmeric for color.
Serve the biryani with raita (yogurt-based condiment) or a simple green salad.
Ingredients:
For the marinade:
3 tablespoons plain yogurt
1 1/4 tablespoons ginger-garlic paste
1/2 to 1 tablespoon garam masala
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/2 to 1 teaspoon red chili powder (adjust to your spice preference)
1 tablespoon lemon juice (optional)
For the fried onions:
1/4 cup vegetable oil
2 cups thinly sliced onions
For the rice:
1 1/2 cups basmati rice, rinsed and soaked for 30 minutes
1/2 tablespoon vegetable oil
3/4 to 1 tablespoon salt
4 cardamom pods
2 cloves
1-inch cinnamon stick
Pinch of saffron strands (soaked in 2 tablespoons of hot milk and water)
Other:
1/2 kg chicken pieces (bone-in or boneless, according to your preference)
2 tablespoons chopped fresh mint and coriander leaves
1-2 tablespoons biryani masala or garam masala (optional)
Instructions:
Marinate the chicken: In a large bowl, combine yogurt, ginger-garlic paste, garam masala, salt, turmeric, chili powder, lemon juice (if using) and chicken pieces. Mix well and coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
Prepare the fried onions: Heat oil in a pan over medium heat. Add the sliced onions and fry until golden brown and crisp. Drain on paper towels.
Cook the rice: In a pot of boiling water, add the rinsed basmati rice, oil, salt, cardamom pods, cloves, and cinnamon stick. Cook for 5 minutes, or until the rice is partially cooked but still firm to the bite. Drain the rice and set aside.
Assemble the biryani: In a large pot or Dutch oven, heat a thin layer of oil over medium heat. Add the marinated chicken pieces and cook until partially browned.
Layer the biryani: Layer half of the cooked rice over the browned chicken. Sprinkle with half of the fried onions, mint and coriander leaves, and biryani masala (if using). Repeat with the remaining rice, fried onions, herbs and masala. Pour the saffron milk mixture over the top.
Seal and cook: Cover the pot tightly with a lid and seal the edges with foil to prevent steam from escaping. Reduce heat to low and cook for 20-25 minutes, or until the rice is cooked through and the biryani is fragrant.
Rest and serve: Let the biryani rest for 10 minutes before serving. Fluff the rice gently with a fork and garnish with additional chopped coriander leaves. Enjoy your delicious homemade chicken biryani!
Tips:
You can adjust the amount of chili powder according to your spice preference.
For a richer flavor, use ghee instead of vegetable oil.
If you don't have saffron, you can use a pinch of turmeric for color.
Serve the biryani with raita (yogurt-based condiment) or a simple green salad.
