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Chicken Biryani

madhurasrecipe's picture
Tandoori Chicken cooked in flavored basmati rice.
Ingredients
To marinate chicken drumsticks
  Ginger garlic paste 1 Teaspoon
  Yogurt 2 Teaspoon
  Red chili powder 2 Teaspoon
  Salt To Taste
  Lemon juice 1 Teaspoon
  Red food color 1 Pinch (Optional)
  Chicken drumsticks 1 1⁄2 Pound, skin removed
To brush the chicken pieces before baking
  Oil 1 Teaspoon
To grease baking tray
  Oil 2 Teaspoon (As needed for greasing)
For the biryani gravy
  Oil 3 Teaspoon
  Cumin seeds 1 Teaspoon
  Onion 1 Large, sliced
  Coriander powder 2 Teaspoon
  Tomato 1 Medium, pureed
  Curry leaves 6 Medium
  Biryani masala 3 Teaspoon
To cook the rice
  Long grain basmati rice 2 Cup (32 tbs) (Washed and soaked in water for 45 minutes)
  Water 8 Cup (128 tbs)
  Desi ghee 3 Teaspoon
  Bay leaves 2 Medium
  Cinnamon stick 1 Inch
  Cloves 2 Medium
  Black peppercorns 3 Medium
  Cardamom 2 Medium
For layering
  Water 1⁄4 Cup (4 tbs) (As needed to avoid chicken burning at the bottom of the pan)
  Biryani masala 1 Teaspoon (As needed)
  Fried onions 1⁄4 Cup (4 tbs) (As needed)
  Saffron 1 Pinch (A few strands soaked in water)
Directions

GETTING READY
1. In a mixing bowl, add all the ingredients to marinate the chicken. Mix to combine well to form a paste like consistency of the marinade.
2. Add the chicken drumsticks to the marinade and mix well to coat each piece with the marinade.
3. Cover and let marinate for 60 minutes.
4. Wash and soak long grain Basmati rice in water for about 45 minutes. Once done, drain and set aside.

MAKING
5. Preheat oven to 350 F.
6. Grease a baking tray with oil and place the marinated chicken drumsticks into the greased baking tray. Brush a little oil over the chicken pieces.
7. Bake in the preheated oven for 20 minutes.
8. Meanwhile, to prepare the biryani gravy, heat a pan on medium-high temperature.
9. When oil is hot, add cumin seeds and onions. Saute until light brown in color.
10. When onions have browned, add ginger garlic paste, coriander powder and red chili powder. Stir and cook for about 3 - 4 minutes.
11. After cooking for about 4 minutes, add tomato puree, mix well. Cook until oil start oozing out of the masala (spice mixture).
12. Meanwhile, in a separate pot boil water to cook the rice.
13. Into the boiling water add desi ghee, whole spices (cinnamon stick, cloves, peppercorns and cardamom) and salt. Stir well.
14. Add the soaked and drained rice. Cook until the rice is 80% cooked.
15. Drain the rice and set aside.
16. Into the pan with the masala (spices) cooking, add biryani masala and cook for a minute. Watch Biryani Masala for directions on how to make Biryani Masala at home.
17. Add the baked chicken drumsticks along with the oil left in the baking tray. Cover and cook on very low heat for 10 minutes.
18. After 10 minutes, remove a little of the chicken and keep aside for layering.
19. Add a little water into the pan to avoid the chicken at the bottom of the pan from burning. Layer alternatively with rice and chicken followed by rice again.
20. Sprinkle some biryani masala and fried onions in between layers of rice.
21. Finally pour the saffron soaked water over the top layer of rice.
22. Cover and cook on medium heat for 10 minutes.
23. After 10 minutes, reduce the heat to the lowest temperature and cook for another 20 minutes.
24. After 20 minutes, turn off the heat and let it rest covered for another 10 minutes before serving.

SERVING
25. Serve warm with raita of your choice, pickle or freshly cut vegetable salad.

Things You Will Need
1. Baking tray

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Biryani
Ingredient: 
Chicken
Restriction: 
High Protein, Low Sugar
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
6
Chicken in Indian style is cooked essentially with spices and sometimes also with other food. Watch Madhura showing how to make Chicken Biryani with lot of South Asian flavors infused in chicken and rice. Best with fresh raita!

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