Chicken biryani recipe ingredients
I just tried this awesome chicken biryani recipe last weekend, and I have to tell you about it. It’s so flavorful and surprisingly easy to make! If you’re a fan of those aromatic, spicy rice dishes, this one’s perfect. Let me walk you through the ingredients first.
Ingredients:
•2 cups basmati rice – You want to soak this for about 30 minutes before cooking.
•500g chicken – I prefer thighs because they stay juicy, but breasts work too.
•2 onions, thinly sliced – These get fried to add a nice crunch on top.
•2 tomatoes, chopped
•1 cup yogurt – Helps keep the chicken tender.
•2 tablespoons ginger-garlic paste – Adds depth and that perfect base flavor.
•3-4 green chilies – Adjust based on your spice tolerance.
•Whole spices: 4-5 cloves, 2-3 cardamom pods, 1 cinnamon stick, 1 bay leaf – These give that classic biryani aroma.
•2 teaspoons biryani masala – This is your secret weapon for authentic taste.
•1 teaspoon red chili powder – Again, adjust if you like it spicier.
•½ teaspoon turmeric powder
•1 tablespoon lemon juice
•Fresh coriander and mint leaves – These make a world of difference for freshness.
•2 tablespoons ghee or oil – I used ghee because it adds richness.
•Saffron soaked in warm milk (optional but worth it for that rich color and flavor).
Now, here’s how it all comes together:
First, cook your rice until it’s about 70% done – you want it slightly undercooked since it’ll steam with the chicken later.
Meanwhile, marinate the chicken in yogurt, ginger-garlic paste, lemon juice, and your ground spices (chili powder, turmeric, biryani masala). I let it sit for about an hour, but even 30 minutes works if you’re short on time.
While that’s marinating, fry the sliced onions in ghee until golden brown and crispy. Trust me, this step is essential – those crispy onions make the biryani!
In a separate pot, heat some oil and add the whole spices. Let them sizzle for a minute, then add the marinated chicken. Let it cook until the chicken is about 70% done, and then add your tomatoes and green chilies.
Now comes the layering magic. In a heavy-bottomed pot, layer half of the semi-cooked rice, then spread the chicken mixture on top. Add some of those crispy onions, fresh coriander, and mint. Then layer the rest of the rice on top. Drizzle the saffron milk and a bit more ghee, and cover the pot tightly.
Let it steam on low heat for about 20-25 minutes, and when you open the lid, that aroma hits you. It’s heaven!
Serve it up with a side of raita or even just plain yogurt, and you’re good to go. Trust me, once you try this homemade chicken biryani, you’ll never want takeout again.