Description
A flavorful and aromatic Spiced Chicken Biryani recipe that combines tender chicken, fragrant basmati rice, and a blend of spices for a delicious meal.
Ingredients
Scale
- 2 cups basmati rice
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1/2 cup plain yogurt
- 1/4 cup cooking oil
- 2 teaspoons cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 4 cups water
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/4 cup fresh mint leaves, chopped (for garnish)
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a large pot, heat the cooking oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the sliced onions and sauté until golden brown, about 8-10 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the chicken pieces to the pot, cooking until they are no longer pink, about 5-7 minutes.
- Mix in the chopped tomatoes, yogurt, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the tomatoes soften and the spices are well combined.
- Pour in the water and bring the mixture to a boil. Once boiling, add the soaked and drained rice. Stir gently to combine.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes, or until the rice is cooked and has absorbed all the liquid.
- Remove the pot from heat and let it sit, covered, for an additional 10 minutes.
- Fluff the biryani with a fork, garnish with fresh cilantro and mint, and serve warm.
Notes
- For added richness, you can stir in a couple of tablespoons of ghee or butter just before serving.
- To make it vegetarian, substitute the chicken with mixed vegetables like peas, carrots, and bell peppers, and use vegetable broth instead of water.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg