Chicken Biryani is a popular and flavorful dish that has a rich history rooted in South Asian culinary traditions. Biryani is believed to have originated in the Indian subcontinent, with its roots tracing back to Persia. The dish evolved over centuries, influenced by the culinary practices of various regions.
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
Biryani underwent further evolution as it spread to different regions of the Indian subcontinent. Each region developed its own variations, incorporating local ingredients and cooking styles. Chicken Biryani became a popular variant, featuring marinated chicken layered with fragrant basmati rice and a blend of aromatic spices.
Directions
Marinate
1
Marinade the meat for 4-24 hours.
Parboil
2
Rinse the rice twice then soak it in water for 40 minutes.
Fill larger pot half with water and bring to a simmer.
Add the soaked rice to the simmering water.
Gently simmer rice for 3-5 minutes or until al-dente
You still want a bit of bite in the rice.
Remove the rice from the water and set aside.
Searing
3
Place the marinated chicken onto a high heat.
Cook for 6-7 minutes, stirring every 1-2 minutes.
Remove the chicken and set aside.
Fry the onions on the chicken fat until golden, then set aside.
Layering
4
Add half of the chicken back in the pot, then add half of the parboiled rice.
Next, add a layer of the crispy onions, some mint and coriander.
Place the rest of the chicken and repeat with the rice, crispy onions and herbs.
Place a clean tea towel over the lid of the pot and cover the biryani.
Cooking
5
Pressure cooking method
Pressure cook on 20kpa for 20 minutes with Natural release for 20 minutes.
6
Stovetop method
Turn your element to medium high for 10 minutes, then turn it down to very low for 30 minutes.
Take from the heat and let it rest for 20 minutes before taking the lid off and serving.
This recipe is inspired by:
Ingredients
Marinate
1kgchicken thigh
4tbspyoghurt
3tspginger paste
1tspgarlic paste
3tbsplemon juice
1red onion
...spices
1tspchilli powder
½tspground turmeric
1tspgaram masala
1cinnamon stick
8cardamom pods
1tspcumin seeds
4cloves
1tspsalt
1tbspcoriander leaves
Parboil
1kgbasmati rice
...spices
1tbspsalt
6cardamom pods
2cloves
1cinnamon stick
1tspcumin seeds
Searing
fry marinated chicken
...fry
2red onions
Directions
Marinate
1
Marinade the meat for 4-24 hours.
Parboil
2
Rinse the rice twice then soak it in water for 40 minutes.
Fill larger pot half with water and bring to a simmer.
Add the soaked rice to the simmering water.
Gently simmer rice for 3-5 minutes or until al-dente
You still want a bit of bite in the rice.
Remove the rice from the water and set aside.
Searing
3
Place the marinated chicken onto a high heat.
Cook for 6-7 minutes, stirring every 1-2 minutes.
Remove the chicken and set aside.
Fry the onions on the chicken fat until golden, then set aside.
Layering
4
Add half of the chicken back in the pot, then add half of the parboiled rice.
Next, add a layer of the crispy onions, some mint and coriander.
Place the rest of the chicken and repeat with the rice, crispy onions and herbs.
Place a clean tea towel over the lid of the pot and cover the biryani.
Cooking
5
Pressure cooking method
Pressure cook on 20kpa for 20 minutes with Natural release for 20 minutes.
6
Stovetop method
Turn your element to medium high for 10 minutes, then turn it down to very low for 30 minutes.
Take from the heat and let it rest for 20 minutes before taking the lid off and serving.
