Chicken Biryani
Chicken Biryani, a fragrant rice and meat dish, originates from the Indian subcontinent and is beloved across South Asia, particularly in India, Pakistan, and Bangladesh. With influences from Persian and Mughal cuisines, it has become a festive staple, especially during weddings, Eid, and Ramadan. This simplified one-pot version combines tender halal chicken, basmati rice, and aromatic spices, making it perfect for any occasion.
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Servings: 4-6 person
- 2 cups basmati rice (soaked for 20-30 minutes)
- 1 lb halal chicken, cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, finely chopped
- 2 tbsp biryani masala (adjust to taste)
- 1/4 cup yogurt
- 2 cups chicken stock (adjust based on rice type)
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit (optional)
- 1/4 cup chopped fresh cilantro and mint leaves (for garnish)
- 3 tbsp oil or ghee
- Whole spices: 2 bay leaves, 4-5 cloves, 2-3 cardamom pods, 1-inch cinnamon stick
Instructions:
- Saute Whole Spices: Heat oil or ghee in a large pot. Add bay leaves, cloves, cardamom, and cinnamon. Let them sizzle for a few seconds.
- Cook Onions: Add sliced onions and saute until golden brown.
- Add Chicken and Spices: Stir in chicken pieces and ginger-garlic paste. Cook until the chicken starts to brown. Add biryani masala, tomatoes, and yogurt. Cook until the oil separates.
- Add Rice and Stock: Mix in soaked rice and pour chicken stock. Add green chilies, mint, and cilantro. Adjust salt.
- Simmer and Cook: Bring to a boil, then reduce heat to low. Cover and cook until the rice absorbs all the liquid (about 15-20 minutes).
- Rest and Serve: Let it rest for 5 minutes, fluff with a fork, and serve with raita or salad.
Notes/Tips:
- Rice Preparation: Soaking basmati rice for 20-30 minutes ensures fluffy and well-cooked grains.
- Spice Levels: Adjust green chilies and biryani masala to match your preferred level of heat.
- Chicken Options: Bone-in chicken enhances flavor, while boneless is quicker to cook.
- Stock or Water: If chicken stock isn’t available, use water with a bouillon cube for added depth.
- Fresh Herbs: Don’t skip mint and cilantro—they elevate the dish’s aroma and flavor.
- Resting Time: Let the biryani sit covered for 5-10 minutes after cooking to enhance the flavors.
- Serving Suggestion: Pair with raita, salad, or pickles for a satisfying meal.
I am the culinary expert behind Halaal Cuisine. With a passion for cooking, I research halal food from around the world, trying and tasting new dishes to bring unique flavors to my audience. Discover the rich flavors of halal cuisine with me.