Dive into the regal world of Indian cuisine with our Royal Aroma: Chicken Biryani. This majestic dish is a symphony of fragrant basmati rice, marinated chicken, and a rich blend of spices, all layered and slow-cooked to perfection. Every spoonful of this biryani is a burst of flavors and aromas, making it a celebratory meal in itself.
Preparation and Cooking Times
- Prep Time: 1 hour (for marinating) + 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
Servings and Serving Size
- Servings: 6-8
- Serving Size: 1 heaped plate
Nutritional Profile (per serving)
- Calories: 520 kcal
- Protein: 30g
- Carbohydrates: 60g
- Fat: 20g
- Sodium: 900mg
- Sugar: 3g
Ingredients
- Chicken Thighs (bone-in, skinless): 1kg (2.2 lbs)
- Basmati Rice: 500g (17.6 oz)
- Yogurt: 250g (8.8 oz)
- Onions: 3 large, thinly sliced
- Tomatoes: 2 large, chopped
- Ginger-Garlic Paste: 2 tbsp
- Biryani Masala: 3 tbsp
- Saffron: A pinch, soaked in warm milk
- Mint Leaves: A handful
- Cilantro: A handful
- Ghee: 3 tbsp
- Salt and Lemon Juice: To taste
Method of Preparation
- Marinate Chicken: Mix chicken with yogurt, ginger-garlic paste, biryani masala, lemon juice, and salt. Marinate for 1 hour.
- Prepare Rice: Boil rice until it's 70% cooked. Drain.
- Fry Onions: In a pan, fry onions in ghee until golden. Set aside.
- Layer Biryani: In a pot, layer marinated chicken, rice, fried onions, mint, cilantro, and saffron milk.
- Cook: Seal the pot with dough or a tight lid. Cook on low heat for an hour.
- Serve: Gently mix before serving. Garnish with fried onions and herbs.
Tips for Culinary Success
- Use high-quality basmati rice for the best aroma.
- Ensure the pot is tightly sealed for perfect cooking.
- Garnish with boiled eggs or fried nuts for added richness.
Frequently Asked Questions (FAQs)
Can I use chicken breast instead?
Yes, but thighs remain juicier after long cooking.
What is Biryani Masala?
It's a mix of spices specifically for biryani, available at Indian stores.
Can I make it less spicy?
Adjust the amount of biryani masala to control the spice level.