Quick & Easy Chicken Biryani Recipe - Very Simple and Delicious Recipe

neshkitchen

Jul 10, 20213 min read

Watch the video here!

Biryani is a mixed rice dish. It is made with Indian spices, rice, and meat (chicken, beef, goat, lamb, prawn, fish), and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.

Ingredients

Marinade

1 kilo (2.2 lb.) Chicken cut into large pieces

3 tablespoon ginger & garlic paste

1 tsp garam masala powder

2 tablespoon lemon juice

1 tsp salt

1 cup yogurt

2 medium-sized onion fried

A handful of finely chopped coriander leaves and mint leaves

¼ cup of green chili finely chopped

2 tablespoon biryani masala powder

1 cube chicken stock cube

Rice

4 cups Basmati Rice

18 cups water

2 tsp salt

1 tablespoon biryani masala powder

1 tablespoon ghee (also known as clarified butter)

Salad

Onion

Tomatoes

Cucumber

Vinegar

Salt

Garnish

1 medium-sized onion, thinly sliced and fried

Fresh mint leaves fried

Lemon wedges

SAFFRON MILK

· 1 tsp saffron threads

· 2 tablespoon warm milk

Direction

1. Saffron milk: Mix the saffron threads and warm milk in a bowl, and leave for 10 minutes.

2. Fried Onions: Thinly slice onions and deep fry them until sweet and a bit crispy, this is used as one of the layers in the biryani as well as a garnish for serving. I have used 2 medium-sized fried onions on the marinade and 1 medium-sized onion for garnish. If you are busy or don’t like to deep fry, you can use store-bought fried onion (Asian or Indian stores) or Asian Fried Shallots which are sold at everyday supermarkets. They add the same oniony flavor with the added bonus of extra crunch! You can buy them on Amazon: Non-Coated Crispy Fried Onions - Healthiest Fried Onions, Gluten free,100% Natural, Non-GMO, No Sodium, Low Carb, Keto friendly, Kosher, Halal & Delicious

3. Marinate the chicken: In a large bowl I have taken chicken that is cut into large pieces to that I will add ginger & garlic paste, garam masala powder, freshly squeezed lemon juice, salt, yogurt, fried onion, finely chopped fresh coriander leaves, mint leaves and green chili, then add any store bought biryani masala powder, finally add a cube of chicken stock and give it all a mix. Cover and refrigerate them. After an hour cook the marinated chicken in a large pot on medium heat with 2 tablespoon of vegetable oil and 2 tablespoon of ghee for 15 minutes.

4. Rice:

· Bring 4 liters / 18 cups water to the boil, add 2 tsp salt, 1 tablespoon biryani masala powder, 1 tablespoon ghee (also known as clarified butter).

· Add rice, bring it back up to a boil then cook for 8 minutes, or until rice is just cooked still a bit firm in the middle, drain them and set it aside.

5. Salad: For salad in a bowl add 1 cup each of onion, cucumber, and tomatoes. then 2 tablespoon of vinegar and a tsp of salt, then give it a mix.

6. Layering Biryani: The first layer is rice followed by chicken pieces and add another layer of rice on top then spread crispy fried onion, finely chopped coriander leaves, mint leaves, and fried mint leaves as well. Next, add the rest of the chicken and its gravy and add rice on top. Now garnish them with fried onions, finely chopped coriander leaves, mint leaves, ghee, saffron milk, and kewra water. Kewra water is optional but I like you guys to add it if you have access to it, It has a very aromatic rich flavor, and is the perfect finish for this beautiful biryani. Then put the pot over low heat or dum for 25-30 minutes.

7. You may serve them with yogurt or raita here I am serving it with salad and for the garnish, I will top it with some crushed fried mint leaves and a slice of lemon wedges, and enjoy!

Note:

1. When layering biryani, the top, and bottom layer is always rice

2. Kewra water is optional but I like you guys to add it if you have access to it, It has a very aromatic rich flavor, and is the perfect finish for this beautiful biryani.