Biryani is one of my favorite Asian dishes, and Chicken Biryani is one of my top picks. It’s delicious, flavourful, energizing, and stimulating! I’m a foodie who enjoys writing and cooking. So, I’m thrilled to share this easy-to-make recipe!
Easy Chicken Biryani Recipe
Here’s What You Need:
- 360 grams basmati rice
- 2 and 1/2 tablespoon mint leaves
- 1 and 1/4 teaspoon coriander powder
- 1/2 tablespoon garlic paste
- 1 and 1/4 tablespoon tomato puree
- 240 grams white onion
- 4 and 3/4 green cardamom
- 1/2 tablespoon milk
- 600 grams chicken thighs
- 1/2 teaspoon garam masala powder
- 1 and 1/5 pinches saffron
- 1/2 tablespoon ginger paste
- 2 and 1/2 green chili
- 3/4 cup and 3 and 1/4 tablespoon tomato
- 1 and 1/4 teaspoon cumin seeds
- 3 and 1/2 tablespoon refined oil
- salt & pepper to taste
For Marination:
- 1/4 teaspoon chili powder
- 3 and 1/2 tablespoon plain Greek yogurt
- 1/2 teaspoon turmeric
Time to Cook our Easy to Make Chicken Biryani Recipe
Step 1: To marinate the chicken, combine Greek yogurt, turmeric, chili powder, and salt and pepper to taste in a large mixing bowl. Mix it thoroughly with a spoon, then add the chicken thighs to the mixture. Properly rub the mixture to the chicken meat. Set aside for 20-30 minutes allowing the meat to absorb the yogurt mixture. Also, soak saffron in milk to make saffron milk and set it aside.
Step 2: In the meantime, heat cooking oil in a deep-bottomed pan over medium heat. Sauté the cumin seeds and green cardamom for about 2 minutes. When done, immediately add the sliced onion and cook for another 2-3 minutes. When the onion begins to brown, add the tomatoes and tomato puree and cook for another 5 minutes to avoid burning it.
Step 3: Add the slit green chilies to the mixture, along with the ginger-garlic paste, and fry for another minute. Then, add the coriander powder and reduce the heat to medium-low to continue stirring and cooking the masala. Add the marinated chicken quickly and mix for a few minutes to allow the ingredients to absorb the juices properly.
Step 4: Return the flame to medium and heat through for 5-6 minutes before switching to low heat. Allow simmering for 5 minutes, covered. Ensure to keep stirring throughout the process, or else the chicken will stick to the bottom and burn. If the texture is too thick, you can add a little water.
Step 5: When finished, turn off the heat and add half of the boiled rice to the pan, leaving the rest aside until needed. Sprinkle with milk-soaked saffron, garam masala, mint, and coriander leaves. Top the remaining rice on the layer and garnish with the four ingredients listed above.
Step 6: Finally, cover the pan, reduce the heat to low medium, and leave the rice to cook for about 5 minutes. After that, please turn it off and leave the biryani covered for about 10 minutes. Serve immediately with raita or your favorite chutney.
Check out my source of inspiration! I love Chicken Biryani and would strongly advise you to try it. Please let me know about your experience; I’d love to hear your thoughts.
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