Chicken Biryani Recipe

 What is Chicken Biryani?

Chicken biryani is a popular rice dish that originated in the Indian subcontinent and is now enjoyed all over the world. It consists of layers of cooked basmati rice and marinated chicken, along with a variety of spices, herbs, and vegetables.

What are the types of chicken biryani?

Chicken Biryani is popular among asian countries and mainly India. Chicken Biryani is a widely spread dish in India. So, there are different variations to it having their own uniqueness and identity. Some of the popular variations of this dish are listed below:

• Hyderabadi Biryani : As the name suggests, this type of biryani is originated from Hyderabad, India. It is one of the most popular type of biryani. It is typically made with basmati rice, marinated chicken, and a blend of spices like saffron, cumin, and cardamom.
• Lucknowi Biryani : This type of Biryani is popular in the northern side of India in the city named Lucknow. Long grain rice, yogurt, rose water, etc are its speciality.
• Kolkata Biryani : This Biryani is popular in Kolkata. Its speciality is the use of potatoes in the dish.
• Sindhi Biryani : This Biryani represents a region of Pakistan, Sindh. It is a typical biryani.
• Malabar Biryani : Itis from Malabar, India.It is known for its use of fragrant spices like star anise, fennel, and black cardamom.

Biryani Ingredients :

• For The Chicken :

Image Source- Pinterest |  FARRUKH AZIZ

1. Large Chicken with bones(700 gm)
2. Ginger Garlic paste
3. Chopped Green Chillies
4. Coriander leaves
5. Whisked Curd/Plain Yogurt(150 gm)
6. Sliced Onions
7. Biryani Masala

• For the rice

1. Basmati Rice
2. Green Cardamom
3. Cinnamon
4. Salt
5. Mint Leaves
6. Caraway Seeds(Sajheera)

Procedure :

1. Firstly, marinate your chicken with a teaspoon of salt, 1 teaspoon of Cumin Powder, 1/4 teaspoon Tumeric Powder, 1 teaspoon Chille Powder, 1 teaspoon of Coriander Powder, 1/2 teaspoon biryani masala and 1 tablespoon of garlic paste. Then add 150 grams of curd/yogurt and mix it well.
2. Now let the chicken absorb the flavour for 30 minutes to 2 hours.
3. Take the basmati rice in a bowl and wash it 2 to 3 times and soak it for 30 to 60 minutes.
4. Now take 70ml of oil and heat it in a bowl.
5. Add 2 bay leaves, 1 to 2 cardamom, 1 small cinnamon stick, 4 cloves and 4 sliced onions.
6. Now cook it until the onions turn brown in high heat.
7. After that, add the marinated chicken and stir it so that the curd/yogurt doesn't spoil.
8. Cook the chicken in a low flame for 10 minutes.
9. Then after 10 minutes, add some coriander and chopped chillies and stir it. Let it cook for 2 to 3 minutes.
10. Now take another utensil and boil water with 1 to 2 cardamom, 1 small cinnamon stick, 4 cloves, 2 bay leaves, 1 teaspoon of lemon juice and 3 tablespoons of salt.
11. Boil it for some minutes and add the basmati rice. Keep cooking the rice until it is cooked.
12. Now mix the rice and chicken alternately in layers and cook it for a while.
13. Then mix it and serve the biryani.