Layered with Love: Mastering Chicken Biryani Like a Pro

chicken biryani recipe that serves about 4-6 people. It’s perfect for a family meal or a special occasion!

Components :

For the rice :

• 2 cups basmati rice
• 4-5 cups water
• 2-3 whole cloves
• 2 green cardamom pods
• 1 cinnamon stick 1-inch
• 1 bay leaf
• 1 tsp salt

For the chicken marinade :

• 500-600 g chicken bone-in or boneless, cut into medium pieces
• 1/2 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• Juice of 1/2 lemon

For cooking the chicken :

• 2-3 tbsp oil or ghee
• 2 large onions thinly sliced
• 2 medium tomatoes finely chopped
• 1-2 green chilies slit
• 1/2 cup fresh cilantro leaves chopped
• 1/4 cup fresh mint leaves chopped

For assembling :

• 1/4 cup warm milk
• A pinch of saffron optional or 1/2 tsp turmeric for color
• 2 tbsp ghee optional for extra flavor
• Fried onions for garnish optional

Instructions :

1. Prepare the rice :

1. Wash the basmati rice thoroughly until the water runs clear. Soak it in water for 20-30 minutes.
2. Boil 4-5 cups of water with cloves, cardamom, cinnamon, bay leaf, and salt.
3. Add the soaked rice and cook until it’s about 70-80% cooked still a bit firm. Drain and set aside.

2. Marinate the chicken :

1. Mix all the marinade ingredients in a bowl.
2. Add the chicken pieces and coat them well. Cover and let it marinate for at least 30 minutes or overnight in the fridge for best results.

3. Cook the chicken :

1. Heat oil/ghee in a deep pan. Add the sliced onions and sauté until golden brown.
2. Add the tomatoes and cook until they become soft and the oil starts to separate.
3. Add the marinated chicken and green chilies. Cook on medium heat until the chicken is tender and the gravy thickens around 15 to 20 minutes.
4. Stir in the chopped cilantro and mint leaves.

4. Layer the biryani :

1. In a large pot or heavy-bottomed pan, spread a layer of half-cooked rice.
2. Add a layer of the chicken mixture. Repeat with another layer of rice and chicken, finishing with rice on top.
3. Drizzle the saffron-infused milk or turmeric milk and ghee over the top

5. Dum cooking steaming :

1. Cover the pot with a tight-fitting lid or seal it with dough to trap the steam.
2. Cook on low heat for 20 to 25 minutes. Alternatively, place the pot on a tawa flat griddle to prevent burning and cook on low heat.

6. presentation

• Gently mix the layers before serving to combine the flavors.
• Garnish with fried onions and serve hot with raita, salad, or pickles