Chicken biryani, sometimes referred to as biriyani or biriani, originated in India. Some claim the Northern part of India, but this is not certain. Since that time, it has made its way into various kitchens and restaurants around the world with a variety of ingredients and methods. This recipe is the Cook n’ Share variation.
This recipe can be changed in several ways. To begin with, we use a number of spices such as cumin and masala to make the biryani sauce. You can, however, pick up a box of pre-made biryani sauce which is available in most supermarkets. I have mentioned to many people, that if you are serious about cooking, to start building a collection of the most popular spices in your kitchen.
We use basmati rice as it’s so flavourful and aromatic, but you can use the rice of your choice. Jasmine rice or other whole grained rices go nicely with the dish too.
This recipe uses chicken thighs, but any cut of chicken can be used depending on your preference. For example, boneless, skinless chicken breast work nicely in the dish and can be a bit healthier. You can even pick up a whole chicken and cut it up for that matter.
The rice in this dish is spiced with bay leaves, salt, and chicken stock, but the spicing options are limitless. For example, cloves, cardamon, cinnamon sticks, etc. can be used.
We merely marinate the chicken for about 30 minutes, but if you have extra time, is better for it to soak in the juices overnight. A longer period of marination allows the marinate to soak into the meat and break it down.
Tomatoes and lemon juice are used in our biryani recipe as they tend to add extra flavour and acidity to make the spices a touch subtler.
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- For the Marinate:
- 9 Chicken thighs or breasts, cubed
- 1/2 cup of plain yogurt
- 1 medium chopped tomato
- 4 – 5 cloves of crushed garlic
- 2 thumb size ginger, crushed
- 1 tbsp of lime juice
- 1/2 tsp of salt
- 1/2 tsp of pepper
- drizzle of olive oil
- 2 tsp of garam masala
- 2 tsp of cumin
- 2 tsp of turmeric powder
- For the Rice:
- 2 cups of basmati rice
- 2 bay leaves
- 1 pack of chicken bouillon or 1 chicken cube
- 2 tsp of salt
- water for soaking and boiling
- Additional Ingredients and Garnishes:
- 1 large red onion, sliced
- handful of fresh mint and coriander leaves
- 3 tbsp of warm milk
- 2 pinches of saffron
- cooking oil or ghee
- Soak the rice in water for about 20 minutes.
- While the rice is soaking, put the chicken in a bowl and add in the marinate ingredients. Using a spoon or your hands, mix to ensure the spices are well combined and the chicken is completely coated. Cover the bowl with cling wrap and let it marinate for 30 minutes or so – overnight is preferred.
- Add the onions to a pan and fry until soft and brown. This will take 10 minutes or so over medium high heat. Set them aside.
- Transfer the chicken into a pot with the marinate and bring it to a boil. Reduce to a simmer, cover, and let the chicken cook through. This will take about 20 minutes on medium heat. Turn off the heat and set aside.
- Meanwhile, combine the warm milk and saffron. Mix until well combined and allow it to soak for a few minutes. The mixture should turn orange.
- Bring a pot of water to a boil. Season it with salt, bay leaves, and chicken bouillon. Drain the rice and put it into the boiling water. Cook for 3minutes and not more than 5. You want it 70 percent cooked.
- Ladle the rice over the chicken mixture.
- Top the rice with the onions, mint, and coriander.
- Spoon the saffron mixture over the top.
- Put the pot back on the stove, over low heat, and let it steam for 10 or 15 minutes.
- Serve and enjoy your chicken biryani.
