THE BEST CHICKEN BIRYANI

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: 5

This recipe may have a lot of steps and somewhat difficult for others, but I promise you that it is a very easy recipe. It will be worth all your efforts! Just follow these simplified steps and you are good to go. Enjoy the amazing flavours of this Chicken Biryani!

Ingredients:

Brown Onions:

2 Onions Large

1/2 cup Vegetable Oil

Chicken Marinade:

700 grams Chicken Thighs and Drumsticks bone-in and skinless

3/4 cup Yogurt or hung curd

1/4 cup Tomato Puree

1/4 cup Vegetable Oil

1 tablespoon Ginger Garlic Paste minced ginger and garlic

1 tablespoon Red Chili Powder sub with 1 teaspoon Paprika + 1 teaspoon Cayenne

1 teaspoon Turmeric Powder

1 teaspoon Garam Masala Powder

2 tablespoon Brown Onions

1 1/4 teaspoon salt

Saffron:

2 tablespoon Hot Milk

10-15 Saffron strands

Parboiled Rice (70% cooked):

2 cups Basmati Rice

6 cups Water

2 tablespoon salt

1 Bay leaf

5-6 Cloves

2-3 Cardamom Pods

Other Biryani:

1 cup Mint Leaves fresh

1 cup Coriander Leaves Cilantro

1 1/2 tablespoons Ghee or Butter

To Serve:

Crispy Brown Onions

Onion Raita

Directions:

Step 1: Let the onions sit at room temperature for 20 minutes, then pat them dry.

Step 2: Place a saucepan on the stove and turn to medium heat. Add oil and sauté the onions for 15 minutes or until fried.

Step 3: In a large mixing bowl, add the chicken marinade and add the chicken drumsticks and thighs. Marinate for about 2 hours or overnight.

Step 4: Soak the saffron strands in hot milk. Rub until smooth using the back of a spoon.

Step 5: Place a pot on the stove and pour in water. Turn the heat to high and bring it to a boil.

Step 6: Add the salt, basmati rice, and whole spices. Cook for 5 minutes. Drain and leave the whole spices with the rice.

How to layer and cook the Chicken Biryani:

Step 1: Place the chicken o the bottom of the heated pot.

Step 2: Cook for 4 minutes or until brown, then flip. Cook the other side for another 3 minutes.

Step 3: Turn off the heat and add in 1/2 of the onions, mint leaves, and coriander on top of the chicken.

Step 4: Top with the rice and drizzle ghee and saffron milk over.

Step 5: Turn the heat to low and cook for 20 minutes, covered until the rice is soft and tender.

Step 6: Turn off the heat and let it sit covered for 5 minutes more.

Step 7: Spoon on a clean plate, then top with the remaining onions.

Notes:

Use only chicken drumsticks and thighs for a cheaper cost

You can use instant browned onions for this recipe.

I only use basmati rice because it tasted perfect for this recipe.

Nutrition Facts:

Calories: 866kcal | Carbohydrates: 70g | Protein: 26g | Fat: 54g | Saturated Fat: 35g | Cholesterol: 88mg | Sodium: 3514mg | Potassium: 570mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1309IU | Vitamin C: 11mg | Calcium: 140mg | Iron: 3mg