Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings
The best indeed! This Chicken Biryani is very easy to prepare and cook! Just follow these steps, and you are good to go! In just about an hour, you can have the best food to serve today. Enjoy!
Ingredients:
Brown Onions:
1/2 c Vegetable Oil
2 Onions, Large
Chicken Marinade:
1 tsp Turmeric Powder
1/4 c Vegetable Oil
2 tbsp Brown Onions
1 1/4 tsp Salt
3/4 c Yogurt or hung curd
1 tbsp Ginger Garlic Paste minced ginger and garlic
1/4 c Tomato Puree
700 grams of Chicken Thighs and Drumsticks bone-in and skinless
1 tbsp Red Chili Powder sub with 1 tsp Paprika + 1 tsp Cayenne
1 tsp Garam Masala Powder
Saffron:
2 tbsp Salt
Parboiled Rice (70% cooked):
1 bay leaf
2 tbsp Hot Milk
5-6 Cloves
2-3 Cardamom Pods
6 c Water
10-15 Saffron strands
2 c Basmati Rice
Other Biryani Ingredients:
1 1/2 tbsp Ghee or Butter
1 c Mint Leaves Fresh
1 c Coriander Leaves Cilantro
To Serve:
Onion Raita
Crispy Brown Onions
Directions:
Use paper towels to pat dry the onions and let them dry up for at least 15 minutes.
Place a pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the onions into the hot pan, then fry all sides for about 15 minutes or until they turn golden brown. Move them to a clean plate lined with paper towels to drain excess oil.
In a large bowl, add all the ingredients for the chicken marinade. Stir everything until well incorporated.
Place the bowl in the fridge to marinate the chicken for at least 2 hours or overnight.
Add the saffron strands into a bowl with hot milk to soak them.
Refer to the directions provided on the package of the basmati rice on how to cook it. Add salt and pepper to taste.
Place a pot with water enough water on the stove, then turn the heat to medium. Allow the water to boil.
To Layer:
Place a heavy-bottomed pot on the stove and turn the heat to medium. Add the chicken, then sear side for about 4 minutes or just until brown. Move them to a clean plate.
Scatter 1/2 of the onions on top of the chicken followed by mint leaves and coriander.
Spread the rice on top, then drizzle ghee and saffron milk on top.
Turn the heat down to low and cover the pot with the lid. Cook everything for about 20 minutes.
Remove from the heat, then scatter the rest of the onions on top. Let it rest for at least 5 minutes.
Serve and enjoy!
Nutrition Facts:
Calories: 721 kcal | Carbohydrates: 59g | Protein: 22g | Fat: 45g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 2928mg | Potassium: 485mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1103IU | Vitamin C: 9mg | Calcium: 121mg | Iron: 2mg
Ingredients
- Brown Onions:
- 1/2 c Vegetable Oil
- 2 Onions, Large
- Chicken Marinade:
- 1 tsp Turmeric Powder
- 1/4 c Vegetable Oil
- 2 tbsp Brown Onions
- 1 1/4 tsp Salt
- 3/4 c Yogurt or hung curd
- 1 tbsp Ginger Garlic Paste minced ginger and garlic
- 1/4 c Tomato Puree
- 700 grams of Chicken Thighs and Drumsticks bone-in and skinless
- 1 tbsp Red Chili Powder sub with 1 tsp Paprika + 1 tsp Cayenne
- 1 tsp Garam Masala Powder
- Saffron:
- 2 tbsp Salt
- Parboiled Rice (70% cooked):
- 1 bay leaf
- 2 tbsp Hot Milk
- 5-6 Cloves
- 2-3 Cardamom Pods
- 6 c Water
- 10-15 Saffron strands
- 2 c Basmati Rice
- Other Biryani Ingredients:
- 1 1/2 tbsp Ghee or Butter
- 1 c Mint Leaves Fresh
- 1 c Coriander Leaves Cilantro
- To Serve:
- Onion Raita
- Crispy Brown Onions
Instructions
Use paper towels to pat dry the onions and let them dry up for at least 15 minutes.
Place a pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the onions into the hot pan, then fry all sides for about 15 minutes or until they turn golden brown. Move them to a clean plate lined with paper towels to drain excess oil.
In a large bowl, add all the ingredients for the chicken marinade. Stir everything until well incorporated.
Place the bowl in the fridge to marinate the chicken for at least 2 hours or overnight.
Add the saffron strands into a bowl with hot milk to soak them.
Refer to the directions provided on the package of the basmati rice on how to cook it. Add salt and pepper to taste.
Place a pot with water enough water on the stove, then turn the heat to medium. Allow the water to boil.
To Layer:
Place a heavy-bottomed pot on the stove and turn the heat to medium. Add the chicken, then sear side for about 4 minutes or just until brown. Move them to a clean plate.
Scatter 1/2 of the onions on top of the chicken followed by mint leaves and coriander.
Spread the rice on top, then drizzle ghee and saffron milk on top.
Turn the heat down to low and cover the pot with the lid. Cook everything for about 20 minutes.
Remove from the heat, then scatter the rest of the onions on top. Let it rest for at least 5 minutes.
Serve and enjoy!
