🍛 Delicious Chicken Biryani Recipe | Authentic Restaurant Style
>Prep Time: 25 mins | Cook Time: 45 mins | Serves: 4–5
🌿 Ingredients
For Chicken Marinade:
- Chicken – 1 kg (cut into medium pieces)
- Yogurt – 1 cup
- Ginger-Garlic Paste – 2 tbsp
- Red Chili Powder – 1 ½ tsp
- Turmeric Powder – ½ tsp
- Garam Masala – 1 tsp
- Salt – to taste
- Lemon Juice – 2 tbsp
- Fried Onions – ½ cup
For Rice:
- Basmati Rice – 3 cups (soaked for 30 mins)
- Whole Spices – (2 bay leaves, 4 green cardamoms, 6 cloves, 1 cinnamon stick)
- Salt – 1 tbsp
- Water – as needed
For Layering:
- Fried Onions – ½ cup
- Fresh Coriander – chopped
- Mint Leaves – chopped
- Saffron – few strands soaked in 2 tbsp warm milk
- Ghee or Oil – 2 tbsp
👩🍳 Instructions
Step 1: Marinate the Chicken
In a bowl, mix chicken with yogurt, ginger-garlic paste, spices, lemon juice, and fried onions. Cover and refrigerate for at least 1 hour (for best flavor, 3–4 hours).
Step 2: Cook the Rice
Boil water with salt and whole spices. Add soaked rice and cook till 70% done. Drain and keep aside.
Step 3: Cook the Chicken
Heat oil or ghee in a heavy-bottomed pan. Add marinated chicken and cook till the gravy thickens and chicken is tender.
Step 4: Layering
In a large pot, layer half the rice, then chicken, and then remaining rice. Top with fried onions, coriander, mint, saffron milk, and ghee.
Step 5: Dum (Steam)
Seal the lid (use dough or tight lid). Cook on low flame for 20–25 minutes. Let it rest for 10 minutes before serving.
🌼 Serving Suggestion
Serve hot with raita, salad, or mint chutney. Perfect for festive meals, family dinners, or special occasions!
Pro Tip: For that authentic restaurant-style aroma, add a few drops of kewra water or rose essence just before sealing the lid.
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