Easy Chicken Biryani

Easy Chicken Biryani is a simplified version of the classic Indian dish, perfect for those who want the rich flavors of biryani without a lot of fuss. This recipe combines tender chicken pieces with fragrant basmati rice and aromatic spices, all cooked together in one pot. The result is a flavorful, comforting dish that's both easy to prepare and delicious.

Recipe

Region/ cuisine: Indian

Ingredients:

For the Rice:

• 1 cup rice (washed and soaked for 15-30 minutes)

• 1 tbsp salt

• 1 tsp oil

• Water (enough to cook the rice)

For the Chicken Marinade:

• 250 grams boneless chicken

• 1 tsp red chili powder

• 1 tsp turmeric powder

• Salt, to taste

• 1 tbsp biryani masala

• 1 green chili, chopped

• 1/2 cup chopped tomatoes

• 1/2 cup barista (fried onions)

• 1 tbsp coriander leaves, chopped

• 1 tbsp mint leaves, chopped

• 1 tsp oil

• 1/2 cup curd (yogurt)

• 1 tsp ginger-garlic paste

For the Chicken Preparation:

• 1 tbsp ghee

• 1 tbsp oil

• 1 large onion, sliced

• A pinch of salt

• 1/2 tsp ginger-garlic paste

• 1/2 cup finely chopped tomatoes

For the Final Layer:

• 1 tsp ghee

• Remaining mint and coriander leaves

• Remaining fried onions

  
  

Instructions:

1. Cook the Rice:

   • In a cooking container, add enough water to cook the rice.

   • Add 1 tbsp salt and 1 tsp oil. Bring to a boil.

   • Add the washed rice. Cook until the rice is 90% done (it should still have a slight bite to it).

   • Strain the rice and let it rest.

2. Marinate the Chicken:

   • In a bowl, combine the chicken with red chili powder, turmeric, salt, biryani masala, chopped green chili, chopped tomatoes, barista, coriander leaves, mint leaves, oil, curd, and ginger-garlic paste.

   • Mix well and let it rest for 15 minutes.

3. Prepare the Chicken:

   • Heat 1 tbsp ghee and 1 tbsp oil in a kadai or heavy-bottomed pan.

   • Add sliced onions with a pinch of salt and cook until translucent.

   • Add 1/2 tsp ginger-garlic paste and cook for a minute.

   • Add finely chopped tomatoes and cook until they soften.

   • Add the marinated chicken and cook until the chicken is fully cooked and the spices are well incorporated.

4. Layer the Biryani:

   • Once the chicken is cooked, spread the partially cooked rice evenly over the chicken.

   • Drizzle 1 tsp ghee over the rice.

   • Sprinkle the remaining mint and coriander leaves, and fried onions on top.

   • Cover with a lid and place a heavy object on top to ensure the rice steams properly.

5. Steam the Biryani:

   • Let the biryani cook on low heat for about 5 minutes to allow the flavors to meld and the rice to fully cook in its own steam.

6. Serve:

   • Gently fluff the biryani with a fork and serve hot.