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

AuthorPeterYields6 ServingsCategoryMeat, Poultry, Rice

Ingredients

Name: Chicken Biryani
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: Marinate; 1 kg chicken thigh; 4 tbsp yoghurt; 3 tsp ginger paste; 1 tsp garlic paste; 3 tbsp lemon juice; 1 red onion; ...spices; 1 tsp chilli powder; ½ tsp ground turmeric; 1 tsp garam masala; 1 cinnamon stick; 8 cardamom pods; 1 tsp cumin seeds; 4 cloves; 1 tsp salt; 1 tbsp coriander leaves; Parboil; 1 kg basmati rice; ...spices; 1 tbsp salt; 6 cardamom pods; 2 cloves; 1 cinnamon stick; 1 tsp cumin seeds; Searing; fry marinated chicken; ...fry; 2 red onions

Marinate

1 kg chicken thigh(skin off)

4 tbsp yoghurt

3 tsp ginger paste

1 tsp garlic paste

3 tbsp lemon juice

1 red onion(thinly sliced)

...spices

1 tsp chilli powder

½ tsp ground turmeric

1 tsp garam masala

1 cinnamon stick

8 cardamom pods

1 tsp cumin seeds

4 cloves

1 tsp salt

1 tbsp coriander leaves(dried)

Parboil

1 kg basmati rice

...spices

1 tbsp salt

6 cardamom pods

2 cloves

1 cinnamon stick

1 tsp cumin seeds

Searing

fry marinated chicken(6-7 minutes, then set aside)

...fry

2 red onions(thin sliced, then set aside)

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

Marinade the meat for 4-24 hours.

Parboil

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

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

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

Pressure cooking method
Pressure cook on 20kpa for 20 minutes with Natural release for 20 minutes.

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.

Ingredients

Marinate

1 kg chicken thigh(skin off)

4 tbsp yoghurt

3 tsp ginger paste

1 tsp garlic paste

3 tbsp lemon juice

1 red onion(thinly sliced)

...spices

1 tsp chilli powder

½ tsp ground turmeric

1 tsp garam masala

1 cinnamon stick

8 cardamom pods

1 tsp cumin seeds

4 cloves

1 tsp salt

1 tbsp coriander leaves(dried)

Parboil

1 kg basmati rice

...spices

1 tbsp salt

6 cardamom pods

2 cloves

1 cinnamon stick

1 tsp cumin seeds

Searing

fry marinated chicken(6-7 minutes, then set aside)

...fry

2 red onions(thin sliced, then set aside)

Directions

Marinate

Marinade the meat for 4-24 hours.

Parboil

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

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

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

Pressure cooking method
Pressure cook on 20kpa for 20 minutes with Natural release for 20 minutes.

Chicken Biryani

Ingredients Directions