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Chicken Biryani

Chicken Biryani

o that’s my chicken biryani — not perfect, not fancy, but real. The kind you make when you want to slow down, stand in the kitchen, and let food do its thing.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For Chicken Marinade
  • 750 g chicken bone-in tastes better, honestly
  • 1 cup thick curd fresh, not sour
  • 2 tbsp ginger-garlic paste
  • 2 green chilies crushed
  • 1 tsp turmeric powder
  • 2 tsp red chili powder adjust to taste
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • Juice of ½ lemon
  • Salt to taste
  • 2 tbsp oil or ghee
  • Handful of chopped mint + coriander
For Rice
  • 2½ cups basmati rice
  • Water lots of it
  • 2 bay leaves
  • 4 green cardamom
  • 4 cloves
  • 1 small cinnamon stick
  • Salt water should taste salty
For Layering
  • 3 large onions thinly sliced
  • ½ cup oil for frying onions
  • 2 tbsp ghee
  • Few strands saffron soaked in warm milk optional
  • Extra mint and coriander
  • A few drops rose water or kewra water optional

Equipment

  • 1 A heavy-bottom pot or deep handi — this matters, don’t skip it
  • 2  One large bowl for marinating chicken.
  • 3  A wide pan for cooking rice.
  • 4  Basic stuff — knife, cutting board, spatula, ladle.
  • 5  A tight lid or foil for dum cooking.
  • 6 And yes… patience. That’s the invisible tool.

Method
 

Marinate the chicken with all marinade ingredients. Mix well using hands — get in there. Cover and rest for at least 30 minutes (overnight if you can).
    Wash and soak basmati rice for 20 minutes. Boil water with whole spices and salt. Add rice and cook till 70% done — grains should still have bite. Drain and keep aside.
      Fry sliced onions in oil till deep golden brown. Remove and set aside.
        In a heavy-bottom pot, add marinated chicken. Spread evenly and cook on medium flame for 7–8 minutes until moisture releases and oil shows on sides.
          Lower the flame. Layer rice over chicken. Add fried onions, mint, coriander, saffron milk, and little ghee. Repeat one more layer.
            Cover tightly and cook on very low heat (dum) for 25–30 minutes. Switch off heat and let it rest for 10 minutes.

              Notes

              Best served hot with onion raita, lemon wedges, or simple salad.
              Cold drink or lassi on the side — perfect.