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Flavorful Chicken Biryani Recipe Easy Aromatic Spices for Perfect Dinner

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A soul-soothing homemade chicken biryani with aromatic spices, tender chicken, and fluffy basmati rice that’s perfect for family dinners and special occasions.

Ingredients

Scale
  • 1.5 pounds (700g) chicken thighs, boneless and skinless, cut into chunks
  • 1 cup plain yogurt (full-fat recommended)
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 cups basmati rice (washed and soaked for 30 minutes)
  • 4 cups water
  • 2–3 green cardamom pods
  • 1 cinnamon stick
  • 2 cloves
  • Salt to taste
  • 2 medium onions, thinly sliced and fried until golden
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint leaves
  • 1 tablespoon ghee or unsalted butter
  • 1 teaspoon saffron strands soaked in 3 tablespoons warm milk (optional)
  • 1–2 green chilies, slit (optional)
  • 2 tablespoons cooking oil (vegetable or mustard oil)
  • 1 teaspoon cumin seeds

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix thoroughly to coat every piece. Cover and let it marinate at room temperature for 15-20 minutes or overnight in the fridge for best results.
  2. Prepare the rice: Rinse basmati rice under cold water until water runs clear to remove excess starch. Soak the rice in water for 30 minutes. Drain well before cooking.
  3. Cook the rice: In a large pot, bring 4 cups of water to a boil. Add salt, cardamom pods, cinnamon stick, and cloves. Add the drained rice and cook until about 70% done (6-7 minutes). Drain and set aside.
  4. Fry the onions: Heat oil in a frying pan over medium heat. Add sliced onions and fry until deep golden brown, stirring frequently. Remove with a slotted spoon and drain on paper towels.
  5. Cook the chicken: In the same heavy-bottomed pot, heat 1 tablespoon oil and add cumin seeds. When they sizzle, add the marinated chicken along with the marinade. Cook on medium heat, stirring occasionally, until chicken is cooked through and oil separates, about 15-18 minutes.
  6. Layer the biryani: Reduce heat to low. Spread half of the cooked rice evenly over the chicken in the pot. Sprinkle half the fried onions, cilantro, and mint. Drizzle half the saffron milk and a little ghee. Repeat with remaining rice, onions, herbs, saffron milk, and ghee. Scatter green chilies on top if using.
  7. Seal and cook on dum: Cover the pot with a tight-fitting lid. To trap steam, place a heavy plate inside the lid or seal edges with a damp cloth. Cook on lowest heat for 20-25 minutes to meld flavors and finish cooking rice.
  8. Rest and serve: Turn off heat and let biryani rest for 10 minutes. Gently fluff with a fork and serve hot with cucumber raita or a simple salad.

Notes

Marinate chicken well for best flavor and tenderness. Soak rice for fluffy grains. Cook rice only 70% before layering to avoid mushiness. Use low heat during dum cooking to prevent burning. Fry onions until deep golden for sweetness and crunch. Ghee adds richness but butter can substitute. If rice dries during dum, sprinkle water around edges and cover quickly.

Nutrition

Keywords: chicken biryani, aromatic spices, basmati rice, easy biryani recipe, Indian dinner, flavorful chicken, family meal, potluck dish

Find it online: https://emmaoven.com/flavorful-chicken-biryani-recipe-easy-aromatic-spices-for-perfect-dinner/