Chicken Biryani Recipe and Nutritional Information
This recipe guides you through preparing a classic Chicken Biryani. It involves marinating chicken with aromatic spices and garlic-ginger paste, caramelizing onions, par-boiling rice, and then layering them together. The dish is finished using the 'dum' method, where it's cooked in a sealed pot, allowing the flavors to meld and the rice to absorb the rich, spicy gravy for a tender and fragrant meal.
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven For cooking chicken and layering the biryani
- 1 Medium Pot For par-boiling rice
- 1 Large Frying Pan For sautéing onions
- 1 Set of Measuring Spoons and Cups
- 1 Chef's Knife and Cutting Board
Ingredients
Main
- 2.5 pounds chicken
- 1.5 pounds White boiled rice
- 1 cup water
- 1 cup cooking oil
- 1 teaspoon garlic and ginger paste
- 1/2 teaspoon salt
- 2 teaspoons Red pepper
- 4 teaspoons Biryani masala
- 2 bay leafs
- 2 chopped red onions
Instructions
- Prepare the chicken by cutting it into desired pieces. In a large bowl, marinate the chicken with 1 teaspoon garlic and ginger paste, 1/2 teaspoon salt, 2 teaspoons red pepper, and 4 teaspoons Biryani masala. Mix well and set aside to marinate for at least 30 minutes.
- In a large heavy-bottomed pot or Dutch oven, heat 1 cup cooking oil over medium heat. Add the 2 chopped red onions and sauté, stirring frequently, until they are deeply golden brown and caramelized, about 15-20 minutes. Remove about half of the fried onions and set them aside for garnish.
- To the remaining onions in the pot, add the marinated chicken. Increase the heat slightly and sear the chicken pieces on all sides until lightly browned.
- Add 1 cup of water and the 2 bay leaves to the chicken. Bring the mixture to a simmer, then cover the pot and cook for about 15-20 minutes, or until the chicken is tender and most of the water has evaporated, leaving a thick, saucy gravy.
- While the chicken is cooking, thoroughly wash the 1.5 pounds of white rice. In a separate large pot, bring a generous amount of water to a rolling boil. Add the washed rice and cook until it is 70-80% cooked (it should still have a slight bite to it). Immediately drain the rice and set aside.
- Once the chicken is cooked, spread half of the par-boiled rice evenly over the chicken and gravy in the pot.
- Sprinkle some of the reserved fried onions over this first layer of rice.
- Carefully add the remaining par-boiled rice over the first rice layer, spreading it to create an even top layer.
- Sprinkle the remaining fried onions on top of the final rice layer. (Optional: Drizzle a teaspoon of melted ghee or saffron-infused milk over the top for added aroma and color).
- Cover the pot tightly with a lid (for best results, seal the edges with a strip of dough to trap steam). Cook on very low heat for 15-20 minutes to allow the biryani to 'dum' cook, ensuring the rice fully cooks and absorbs all the aromatic flavors. Serve hot.
Notes
The success of a great biryani hinges on a few key techniques. First, ensure your onions are deeply caramelized, as this forms the aromatic base and contributes essential sweetness. Second, while the recipe doesn't explicitly state it, marinating the chicken with the garlic-ginger paste, spices, and a touch of yogurt (optional, for tenderizing) for at least 30 minutes, or ideally overnight, significantly enhances flavor penetration. Lastly, achieving the perfect 'dum' is crucial: the rice should be par-boiled to about 70-80% doneness, then layered with the chicken and cooked in a tightly sealed pot, allowing the steam to finish cooking the rice and infuse it with the rich flavors of the gravy.