The Indian Chicken Biryani
Just imagine the following: juicy and tender chicken bites, covered in Indian spices, all served with flavored rice, caramelized onion and saffron! And if it’s spicy, why not, some cream😊
Tasty enough?🤤
If you love Indian food, then I would suggest you to try this Chicken Biryani, which will impress all your guests! It’s very easy to make and full of flavors!
I already have an IGTV on my IG account where I’m showing you how to prepare this dish. The quantities are slightly different there because it depends on the number of people for whom you are preparing the dish.
- 700 grams chicken with bone
- 2 tablespoons tandoori masala (garam masala or good quality biryani masala will work too)
- 2 tablespoons lemon juice
- 150 grams yogurt
- 1 teaspoon Salt (as per your taste)
- 1 tablespoon ginger-garlic paste
- 5 big onions, cut into slices (julienne)
- 4 tablespoons Oil
- 1 teaspoon Salt (as per your taste)
- 300 grams long grain basmati rice (good quality, soaked for 30 min at least - however the soaking time might differ deending upon the type of Basmati that you are using; some require only 15 minutes soaking time, so check the label)
- 8 cloves
- 1 cinnamon stick
- 3 green cardamom pods
- 1 pinch saffron strands, soaked in 4 tbsp water for at least 30 min
- 1 tablespoon salt (as per taste)
- 3 tablespoons chopped coriander
- 3 tomatoes, peeled and chopped
- 1 tablespoon honey
Mix the all ingredients specified under the section "For the chicken marinade " and marinate for at least 1h. For best results, marinate overnight.
Heat the oil in a pan and add the onion and salt. Make sure every piece of onion is coated with oil and salt.
Tips to make perfect caramelised onion
-use a stainless steel pan with heavy bottom or a pan with heavy bottom, because that will not burn your onion
-stir the onion as little as possible, making sure that each side is evenly browned. If it gets too dark in some places, add a drop of water and stir and reduce the heat a little
-everything has to happen on a low heat
-distribute the onion in an even layers
-have patience, it can take between 30-45 minutesAfter the first 10 minutes, you can stir in he onion once and flip the pieces on the other side. Let it cook for further 10 minutes, then repeat these steps until fully caramelised.
After it’s done, divide the onions in half and keep the other half in the pan. Half of them will be used for the chicken and the other half for layering the rice.
In a hot pan add the marinated chicken (including the marinade) and add half of the caramelised onions. Cook everything for about 5 minutes.
After 5 minutes, flip the chicken on the other side and let it cook for further 5-10 minutes.
After 5-10 minutes, add the tomatoes and cook for 10 more minutes until softened. Add the honey at the end and turn off the heat. Keep the chicken aside while we prepare the rice.In a big pot, bring 2-3L of water to a boil. Add the whole spices to it and 1 tsp salt. Add the washed and drained rice and cook until 90% cooked. Do not overboil the rice since it will be cooked in the oven too. Click here to see my IGTV if you don’t know how to cook it.
In the same pot where you cooked the chicken, place a few spoons of the cooked rice, then add the saffron which has been soaked in water. Repeat the steps with the second layer of rice. Bake in the preheated oven for about 30 minutes or on the stove. Make sure you have a lid on it. Serve with extra coriander and yogurt. Enjoy!