Chicken biriyani Recipe for Beginners | Homemade Chicken biriyani for bachelors

Chicken biriyani

Bachelors Biryani

Here's a simple recipe for a basic chicken biryani:

Ingredients:

For Chicken Marinade:

500g chicken (cut into pieces)

1. 1 cup yogurt

2. 1 tbsp ginger-garlic paste

3. 1 tbsp red chili powder

4. 1 tsp turmeric powder

5. 1 tbsp garam masala powder

6. Salt to taste

7. Juice of 1 lemon

8. Fresh coriander and mint leaves (finely chopped)

9. 2 tbsp oil

For Rice:

1. 2 cups Basmati rice

2. 4 cups water

3. 1-2 bay leaves

4. 2-3 cloves

5. 1 cinnamon stick

< style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"> style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"> style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;">style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;">

6. 2-3 cardamom pods

7. Salt to taste

style="border: none; margin: 0 0 0 40px; padding: 0px;"> style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;">

Lucknowi biryani

For Biryani:

1. 2 onions (thinly sliced)

2. 1 tbsp ghee

3. 1 tbsp oil

4. 1 tsp ginger-garlic paste

5. 1 tomato (chopped)

6. 1/2 cup water or chicken stock

7. Fresh coriander and mint leaves for garnish

Instructions:

1. Marinate the Chicken:

• In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, lemon juice, and chopped coriander and mint leaves.
• Let it marinate for at least 30 minutes (preferably a few hours for best results).

2. Cook the Rice:

• Wash the rice until the water runs clear.
• In a large pot, bring 4 cups of water to a boil. Add bay leaves, cloves, cardamom, cinnamon, and salt.
• Add the rice and cook until it's 70-80% cooked (it should still be firm).
• Drain the rice and set it aside.

3. Fry the Onions:

In a large pan, heat oil and ghee. Add the sliced onions and fry until golden brown and crispy. Remove half of the fried onions and set aside for garnish.

4. Cook the Chicken:

• In the same pan, add ginger-garlic paste and sauté for a minute.
• Add the marinated chicken and cook until the chicken is fully cooked (about 10-12 minutes). Add chopped tomatoes and cook until soft.
• Add a little water or chicken stock to make a gravy-like consistency.

5. Layering the Biryani:

In a large pot, layer the partially cooked rice and chicken. Start with a layer of rice, followed by a layer of the chicken mixture, and repeat.

Add some fried onions, coriander, and mint leaves on top of each layer.

6. Final Cooking (Dum):

Cover the pot with a lid and cook on low heat for about 20-30 minutes. You can place a heavy pan or tava under the pot to prevent direct heat and avoid burning.

Alternatively, you can seal the edges of the pot with dough and cook for the same time.

Thalassery biryani

7. Serve:

Gently mix the biryani before serving to combine the layers. Serve hot with raita or a side salad.

Enjoy your homemade biryani!