Prep Time 50 Min
Cook Time 50 Min
Servings5 servings People
Calories650 kcal
This Chicken Biryani has become a staple in my kitchen, especially for family dinners or when friends come over. It’s comforting yet packed with flavor, and the spices create a lovely aroma that fills the house. I usually cook it when I have a bit of time since the layers of flavor just get better as things simmer together. I’ve learned that letting it rest after cooking really helps meld the flavors—if I can resist the temptation to dig in right away!
Ingredients
- 1 teaspoon cardamom
- 1/2 teaspoon crushed red pepper
- 3 tablespoons ghee or butter
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 large onions, finely chopped
- 1 tablespoon chopped ginger
- 2 green peppers, chopped
- 6 cloves of garlic, crushed
- 3 large peeled tomatoes
- 1/2 cup yogurt
- 1 cinnamon stick
- 2.2 pounds chicken, cut into 8 pieces
- 2 bay leaves
- 1/2 cup fresh cilantro
- 1/4 cup fresh mint, chopped
- 1/4 cup rose water
- 1 teaspoon saffron
- 3 cups basmati rice
- 1/4 cup raisins
- 1 chopped onion
- 1/4 cup almonds
- 6 whole cardamom pods
- 1/2 teaspoon chopped ginger
- 6 whole cloves
- 2 teaspoons salt
- 1 cinnamon stick
Instructions
- Melt the butter in a large skillet over medium heat. Add the green peppers, cardamom, turmeric, red pepper, salt, and cumin. Sauté for a few seconds until fragrant.
- Add the garlic, onion, green pepper, and ginger. Stir until the vegetables are tender and aromatic.
- Add the chicken pieces and stir well to coat with the spices and onion mixture.
- Stir in the tomatoes, bay leaves, yogurt, cinnamon, cilantro, and mint. Cover and let simmer for about 10 minutes, then add around 1 cup of water. Cover again and cook for 50 minutes until chicken is tender.
- Rinse the rice several times, then soak it for 30 minutes.
- In a small bowl, combine saffron and rose water; set aside.
- In a pot, heat ghee over medium heat, add the almonds, and toast until golden. Remove and set aside. Fry the raisins until puffed and set aside.
- Add the onion, cardamom, ginger, cinnamon, and cloves to the pot. Stir for 1-2 minutes until fragrant. Then add the drained rice and gently toss.
- Pour in 4 cups of water and bring to a boil. Let it boil until most of the water is absorbed and holes appear on the rice surface.
- Spread the chicken on top of the rice, pour over any leftover sauce from the skillet, cover, and cook on low heat for 50 minutes until the rice is fluffy.
- Remove the chicken pieces, fluff the rice with a fork, then serve in a large dish. Top with the fried raisins, toasted almonds, and accompany with salad or sauce.
What I Notice When Cooking
- The spices should be sautéed until fragrant; this really brings out their flavors.
- I appreciate how the rice absorbs all the delicious flavors from the chicken.
- This dish is a crowd-pleaser at family gatherings — everyone loves a good one-pot meal.
Small Adjustments
- Make sure to rinse the rice properly to remove excess starch, which helps in getting fluffy rice.
- If you find your biryani is a bit too dry, adding a splash of broth or water before covering helps.
- You can use other proteins like lamb or shrimp if you prefer something different.
Storage and Reheating
I usually opt to store any leftovers in an airtight container in the fridge. It typically lasts for 3-4 days and reheats well in the microwave. Just add a little splash of water to keep it from drying out.
Nutritional Notes
Each serving has approximately 650 calories, thanks to the ghee and chicken, but it offers a hearty and filling meal that balances well with a salad or yogurt on the side.
