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Chicken Biryani – Fragrant Layered Rice and Chicken

Chicken Biryani is a legendary Indian rice dish made with layers of fragrant basmati rice, spiced chicken, caramelized onions, and aromatic whole spices. Cooked using the dum (steam) method, it’s a celebratory dish enjoyed across India with countless regional variations.

Nutrition & Benefits:
Provides protein from chicken and carbohydrates from rice. Whole spices aid digestion, while saffron adds antioxidants.

Serving Suggestions & Variations:

  • Best served with raita, salad, and papad.

  • Add boiled eggs for extra protein.

  • Try Hyderabadi or Lucknowi styles for regional flavors.

Cooking Tips:

  • Use long-grain basmati rice for fluffiness.

  • Fry onions until golden brown for authentic taste.

  • Seal the pot well for dum cooking to trap steam.

FAQs:

  • Is Chicken Biryani very spicy? → Spice level varies; it can be mild to hot.

  • What’s the difference between Pulao and Biryani? → Biryani is layered and cooked with dum, while pulao is simpler.

  • Can I cook it without saffron? → Yes, but saffron enhances aroma and color.

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Chicken Biryani – Fragrant Layered Rice and Chicken

Chicken Biryani is a world-famous North Indian rice dish where fragrant basmati rice is layered with spiced chicken, caramelized onions, and aromatic whole spices. Cooked using the dum (steam) method, this biryani is a feast in itself.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Indian, Mughlai, North Indian
Calories: 560
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 500 g chicken bone-in preferred
  • 2 cups basmati rice soaked 30 mins
  • 3 onions sliced & fried until golden
  • 2 tomatoes chopped
  • ½ cup yogurt
  • 2 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp chili powder
  • 1 tsp biryani masala
  • 4 green cardamoms 1 black cardamom, 4 cloves, 1 cinnamon stick, 1 bay leaf
  • 4 tbsp ghee or oil
  • ½ cup fresh coriander + mint chopped
  • 2 cups hot water or chicken stock
  • Saffron strands soaked in 2 tbsp warm milk
  • Salt to taste

Method
 

Instructions:
  1. Marinate chicken with yogurt, turmeric, chili powder, and ginger-garlic paste for 30 minutes.
  2. Heat ghee, add whole spices, then onions and tomatoes. Cook until soft.
  3. Add marinated chicken, biryani masala, cook until partially done.
  4. Boil rice until 70% cooked, drain water.
  5. In a heavy-bottomed pot, layer rice and chicken alternately, topping with fried onions, coriander, mint, and saffron milk.
  6. Cover tightly, cook on very low heat (dum) for 30 minutes.

Notes

Serving Suggestions:
  • Best paired with raita (yogurt dip) and papad.
  • Serve with a side of kachumber salad or boiled eggs for a complete meal.