Aromatic, delicious and spicy one pot chicken biryani made with basmati rice, spices, chicken and herbs. This is a beginners recipe and can be made with ease. Serve chicken biryani with raita or salan (gravy).
For best results follow my detailed step-by-step photo instructions and tips.
1pinchsaffron(optional)(soaked in 2 tbsps hot milk)
How to make the recipe
To a bowl, add yogurt, ginger garlic paste, ½ tsp salt, garam masala, turmeric, lemon juice & red chili powder.
Mix up well and taste the marinade. Add more salt and spice if needed.
Make slits on the chicken pieces. Add it to the marinade &mix well. Cover and set aside for 1 hour to overnight.
Rinse basmati rice thrice and soak for 30 mins. Drain to a colander after 30 mins.
How to make chicken biryani
Heat ghee or oil in a pot or pressure cooker.
Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, shahi jeera & mace. Skip them if you do not have.
When the spices begin to sizzle, add onions & fry them evenly stirring often until uniformly light brown but not burnt.
Add chicken & saute until pale for 5 mins on a medium heat.
Cover & cook on a low flame until the chicken is soft cooked or tender. Saute to evaporate any excess moisture in the pot.
Taste test and add more salt if needed. I add about ¼ teaspoon salt. Add ¼ cup yogurt (curd), 2 tablespoons chopped mint leaves, 1 slit green chili, ½ to 1 teaspoon red chili powder & 1 teaspoon garam masala.
Mix everything well and layer chicken evenly at the bottom. (check video)
Spread drained rice in a layer over the chicken.
To a separate bowl, pour 3 cups water. If cooking in a pot use 3 ½ cups water.
Add ½ to ¾ tsp salt and mix. Taste the water. It must be slightly salty.
Pour 2 cups of this water across the sides of the cooker or pot. Gently pour the rest on top of the rice. (check video)
Level the rice if needed. Sprinkle 2 tablespoons mint leaves. Optionally add 2 tablespoons fried onions & saffron soaked milk if using.
Pot method - If cooking in a pot, cover and cook on a low flame until the chicken biryani is done to your liking. If the rice is still under cooked or hard, pour ¼ to ½ cup boiling water and cook further. When done it has to be fully cooked, yet remain grainy.
Cooker method - Set the flame to medium high. Cover & place the whistle. Cook for 1 whistle. Move the cooker away from the burner to stop cooking further.
Rest until the pressure settles. Fluff up the chicken biryani with a fork.
Serve from top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.