Authentic Chicken Biryani Recipe

Embark on a culinary journey to the heart of India with this authentic and aromatic Chicken Biryani recipe. Biryani, a beloved rice dish, is a symphony of flavors and textures, featuring fragrant Basmati rice, tender marinated chicken, and a medley of exotic spices. This recipe guides you through creating a masterpiece that will tantalize your taste buds and impress your guests. Get ready to experience the magic of ‘Dum’ cooking, where every grain of rice and piece of chicken absorbs the rich, layered flavors.

Ingredients

For Chicken Marination

• 500g (1.1 lbs) bone-in chicken pieces, cut into medium portions
• 1 cup (240ml) plain yogurt, whisked
• 2 tbsp ginger-garlic paste
• 1 tbsp red chili powder (adjust to your spice preference)
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1 tbsp biryani masala (store-bought or homemade)
• 1/2 tsp black pepper powder (optional)
• 2 tbsp fresh lemon juice
• Salt to taste
• 1/2 cup fried onions (birista), crushed
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped

For Rice

• 2 cups (approx. 400g) Basmati rice, washed and soaked for 30 minutes
• 4-5 cups water for boiling rice
• 2-3 tbsp salt
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 star anise (optional)
• 1 tsp oil or ghee (to prevent sticking)

For Biryani Gravy & Layering

• 1/4 cup cooking oil or ghee
• 2 large onions, thinly sliced (for birista, if not prepared ahead)
• 2-3 green chilies, slit (adjust to heat preference)
• 1/2 cup fried onions (birista), reserved for layering
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• 1/4 cup milk, warmed, with a pinch of saffron strands soaked (or a few drops of yellow/orange food color)
• 2-3 tbsp ghee, melted (for drizzling)

Instructions

1. Prepare Fried Onions (Birista): If not already prepared, thinly slice 2 large onions. Heat oil in a deep pan over medium-high heat. Fry the sliced onions in batches until golden brown and crispy. Remove with a slotted spoon and spread on paper towels to drain excess oil. These are your birista. Reserve about half a cup for layering and crushing, and keep some for garnish.
2. Marinate the Chicken: In a large bowl, combine the chicken pieces with whisked yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, biryani masala, black pepper (if using), lemon juice, and salt. Add about 1/2 cup of crushed fried onions, chopped mint leaves, and chopped coriander leaves. Mix well to ensure every piece is coated. Cover and refrigerate for at least 2 hours, or preferably overnight for best flavor.
3. Cook the Basmati Rice: Drain the soaked Basmati rice. In a large pot, bring 4-5 cups of water to a rolling boil. Add salt, green cardamom, cloves, cinnamon stick, bay leaf, star anise (if using), and 1 tsp oil/ghee. Add the drained rice and cook until it is 70-80% done (it should still have a slight bite). This usually takes about 5-7 minutes. Immediately drain the rice in a colander and set aside.
4. Prepare the Biryani Base (Optional, if using fresh onions for base): In a heavy-bottomed pot (the same one you’ll use for biryani), heat 2 tbsp oil/ghee. If you want an extra layer of gravy, sauté 1 thinly sliced onion until golden. Add 1 tbsp ginger-garlic paste and slit green chilies, sauté for a minute until fragrant. (Alternatively, you can skip this step and directly layer the marinated chicken as the first layer.)
5. Layer the Biryani:
   1. Spread about half of the marinated chicken mixture as the first layer at the bottom of the heavy-bottomed pot.
   2. Sprinkle a handful of reserved fried onions, some fresh mint, and coriander leaves over the chicken.
   3. Carefully spread half of the partially cooked rice over the chicken layer.
   4. Drizzle some saffron milk (or food color) and a tablespoon of melted ghee over the rice.
   5. Repeat the chicken layer with the remaining chicken.
   6. Sprinkle another handful of fried onions, fresh mint, and coriander.
   7. Spread the remaining rice over the second chicken layer.
   8. Finally, drizzle the remaining saffron milk, melted ghee, and sprinkle any remaining fried onions, mint, and coriander on top.
6. Dum Cooking (Slow Cooking):
   1. Seal the pot tightly. You can use aluminum foil to cover the pot, then place the lid firmly on top. For a traditional seal, make a dough from flour and water, roll it into a thick rope, and seal the lid to the pot rim.
   2. Place the sealed pot on high heat for 5-7 minutes. This helps build steam inside.
   3. Reduce the heat to the lowest setting and cook for another 20-25 minutes. The ‘dum’ process allows the flavors to meld and the chicken to cook perfectly in its own juices and steam.
   4. Once done, turn off the heat and let the biryani rest, undisturbed, for at least 10-15 minutes. This allows the steam to settle and the flavors to further develop.
7. Serve: Gently open the pot. Using a flat spatula or spoon, carefully mix the biryani from one side, scooping up from the bottom to ensure you get all the layers and spices. Serve hot with a side of raita (yogurt dip), salad, or mirchi ka salan.

Tips for a Perfect Biryani

• Quality Basmati Rice: Always use good quality, aged Basmati rice for the best aroma and fluffy texture. Soaking it prevents breakage.
• Don’t Overcook Rice: Cooking rice to 70-80% is crucial. It will finish cooking during the dum process and prevent it from becoming mushy.
• Marination is Key: The longer the chicken marinates, the more tender and flavorful it will be.
• Fried Onions (Birista): These add a deep, sweet, and caramelized flavor that is essential for biryani. Don’t skip them!
• Heavy-Bottomed Pot: Use a thick-bottomed pot to prevent burning during dum cooking. A Dutch oven or a traditional Handi works best.
• Sealing the Pot: A tight seal is vital for dum cooking to trap the steam and ensure even cooking and flavor infusion.