Easy And Delicious Chicken Biryani Recipe – How To Make It Like A Pro

Indulge in the tantalizing flavors of India with this comprehensive guide on how to make chicken biryani Kerala style. Renowned for its aromatic spices, tender chicken, and fluffy rice, this delectable dish is a culinary masterpiece that will transport your taste buds to the heart of Kerala.

Ingredients:

For the Chicken:

• 1 kg boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• 1/4 cup yogurt
• Salt to taste

For the Rice:

• 3 cups basmati rice
• 6 cups water
• 1 tbsp salt

For the Biryani Masala:

• 1 cup chopped onions
• 1/2 cup chopped tomatoes
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped carrots
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 cup chopped mint leaves
• 1/4 cup chopped cilantro leaves

For the Layering:

• 1/2 cup fried onions
• 1/2 cup chopped cashews
• 1/2 cup chopped raisins
• Saffron strands mixed with 1/4 cup milk

Step-by-Step Instructions:

1. Marinate the Chicken:

In a bowl, combine the chicken pieces, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, yogurt, and salt. Mix well and set aside for at least 30 minutes.

2. Cook the Rice:

Rinse the basmati rice several times until the water runs clear. In a large pot, bring 6 cups of water to a boil. Add the rice and salt. Bring back to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is tender and most of the water has been absorbed. Drain the rice and set aside.

3. Prepare the Biryani Masala:

Heat some oil in a large skillet or kadai. Add the onions and sauté until golden brown. Add the tomatoes, green bell peppers, carrots, garlic, and ginger. Cook until the vegetables have softened. Add the coriander powder, cumin powder, red chili powder, turmeric powder, and garam masala. Cook for 2-3 minutes, stirring constantly. Stir in the mint and cilantro leaves.

4. Layer the Biryani:

In a large pot or Dutch oven, spread half of the cooked rice. Top with half of the biryani masala. Arrange the marinated chicken pieces over the masala. Add the remaining biryani masala and rice.

5. Garnish and Bake:

Top the biryani with the fried onions, cashews, raisins, and saffron milk. Cover the pot tightly with a lid or aluminum foil. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the chicken is cooked through.

Serving Suggestions:

Serve the chicken biryani Kerala style with your favorite raita, such as cucumber raita or onion raita. A side of chutney, such as mint chutney or coconut chutney, will also complement the flavors of the biryani.

Tips:

• For a richer flavor, use chicken thighs instead of breasts.
• Marinate the chicken for at least 30 minutes, but overnight is even better.
• Use high-quality basmati rice for the best results.
• Do not overcook the rice. It should be tender but still have a slight bite to it.
• If you don’t have a Dutch oven, you can use a large pot with a tight-fitting lid.

Variations:

• Vegetable Biryani: Omit the chicken and add vegetables such as potatoes, peas, and cauliflower to the biryani masala.
• Lamb Biryani: Replace the chicken with lamb for a richer flavor.
• Prawn Biryani: Use prawns instead of chicken for a seafood twist.

Conclusion:

Making chicken biryani Kerala style is a culinary adventure that will reward you with an unforgettable meal. By following the steps and tips outlined in this guide, you can create an authentic and delicious dish that will impress your family and friends. So, gather your ingredients, fire up your stove, and embark on this culinary journey to the heart of India.

What People Want to Know

1. Can I use other types of rice for biryani?

Yes, you can use other types of long-grain rice such as jasmine rice or brown rice. However, basmati rice is the traditional choice for biryani and will give you the best results.

2. What is the purpose of marinating the chicken?

Marinating the chicken helps to tenderize it and infuse it with flavor. It also helps to prevent the chicken from drying out during cooking.

3. Can I make biryani in a slow cooker?

Yes, you can make biryani in a slow cooker. Layer the ingredients as directed in the recipe and cook on low for 6-8 hours, or on high for 3-4 hours.

4. What is the difference between biryani and pulao?

Biryani is a layered dish with rice on the bottom and meat and vegetables on top. Pulao is a one-pot dish where the rice and other ingredients are cooked together.

5. How can I store leftover biryani?

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm in a skillet over medium heat.