The chicken Biryani Recipe is a popular dish in Hyderabadi cuisine, especially in the city of Hyderabad, India. The Chicken Biryani Recipe includes aromatic spices, rice, and boneless chicken pieces cooked in a dum style which makes it special and tasty. Learn how to make Chicken Biryani Recipe by following this step-by-step guide at IndianFoodRecipes
Chicken Biryani Recipe
300 gm chicken cut into medium size pieces 500 gm basmati rice 2 tsp lemon juice 2 tsp coriander powder 3 green chilies and a 1-inch piece of ginger paste. 1⁄4 cup onion paste or finely chopped onions.
1⁄2 cup cashew nuts (soaked in water for 10 minutes) 1 tsp garam masala powder 4 cardamoms, 4 cloves, 4 black peppercorns, and a small stick of cinnamon.
For marinating: 1 tbsp curd, salt, red chili powder, and turmeric powder (1/2 tbsp each). Oil as required. Coriander leaves and mint leaves for garnishing.
Method Wash and soak rice in plenty of water for 20-30 minutes. Drain out excess water using a colander when done soaking it up completely.
Cooking 1) Marinate chicken with yogurt and spices
Marinating meat or poultry in yogurt or buttermilk tenderizes it, helps keep it moist, and infuses its flavor into your dish. It also saves time.
If you don’t have enough time to let it sit in a refrigerator, put some yogurt or buttermilk in a plastic bag and add the chicken; seal and place it on a plate to marinate for an hour at room temperature. You can use any type of yogurt, from plain whole milk to Greek-style nonfat. Plain whole-milk yogurt is best for marinating meats because it has more fat than low-fat varieties do. (Greek-style nonfat yogurts are great for sauces.)
For a richer taste, try mixing 1/2 cup plain whole-milk yogurt with 1/4 cup milk and adding 2 tablespoons melted butter or ghee (clarified butter). Mix well before using.
Cooking 2) Prepare masala paste
Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add 1 cinnamon stick, 3 cloves, 3 black peppercorns, and 4 green cardamom pods. Cook for about 30 seconds or until fragrant. Stir in 2 tablespoons of coriander seeds and 2 tablespoons of cumin seeds and cook for about 1 minute or until fragrant. Add 10 curry leaves and stir for about 30 seconds or until wilted. Add 5 garlic cloves and 1⁄4 teaspoon of salt. Cook for about 1 minute or until fragrant. Transfer to a blender along with 1⁄4 cup of water and blend into a smooth paste. Set aside.
Cooking 3) Stir fry onions and tomatoes
First, add 2 tbsp of oil to a pan, and let it get heated. After that add, two medium-sized onions chopped finely and sauté them until they turn a golden brown color. Then after sautéing add 1⁄2 tsp ginger garlic paste and stir for a few seconds. Add 1 small-sized tomato chopped into small pieces along with 1⁄2 tsp red chili powder, 1⁄4 tsp turmeric powder, 1⁄4 tsp coriander powder, 1⁄2 tsp cumin powder, and salt. Mix everything well and cook on low flame till all moisture evaporates
Cooking 4) Mix all ingredients in a pressure cooker
Place chicken in the bottom of the pressure cooker. Pour spice mixture over chicken, then rice. Mix well, until rice is evenly coated with spices. Pour water into the pot, just to cover the chicken and rice, then place the lid on top. Bring the pot up to full pressure (15 psi), then turn down the heat and cook for 25 minutes on high heat. Let rest 10 minutes before serving. Garnish with cilantro and serve.
Cooking 5) Serving
This easy chicken biryani recipe can be cooked in an electric pressure cooker, instant pot, or a regular cooking vessel at home like me. It is a delicious Indian rice dish that is bursting with subtle flavors from spices like cardamom, cinnamon, and saffron. Traditionally it is made with basmati rice but it works well with regular long-grain white rice as well. It’s made layered in either pot which makes it look more appetizing and also provides greater flavor with each layer.