Craving chicken biryani? try this mouthwatering recipe with 1 kg chicken!

Chicken biryani, a beloved dish in many parts of the world, is a symphony of flavors and textures that tantalizes taste buds. This comprehensive guide provides a detailed chicken biryani recipe with quantities, ensuring you can recreate this culinary masterpiece in your own kitchen.

Ingredients for the Chicken Marinade:

• 1 kg boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt

Ingredients for the Rice Layer:

• 2 cups basmati rice, soaked for 30 minutes
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon ghee

Ingredients for the Onion Layer:

• 2 large onions, thinly sliced
• 1/4 cup vegetable oil

Ingredients for the Spice Layer:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon fenugreek seeds
• 2 bay leaves
• 4-5 cloves
• 1 cinnamon stick
• 1/2 teaspoon nutmeg powder
• 1/4 teaspoon saffron strands (optional)

Ingredients for the Garnish:

• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped mint leaves
• Fried onions (optional)

Step-by-Step Instructions:

Marinating the Chicken

1. In a large bowl, combine the chicken pieces, yogurt, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
2. Mix well to coat the chicken thoroughly.
3. Cover and refrigerate for at least 2 hours, or overnight.

Cooking the Rice

1. Drain the soaked rice and rinse it well.
2. In a large pot or Dutch oven, bring the water and salt to a boil.
3. Add the rice and reduce the heat to low.
4. Cook for 10-12 minutes, or until the rice is tender and all the water has been absorbed.

Frying the Onions

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the sliced onions and fry until golden brown and crispy.
3. Remove the onions from the oil and drain them on paper towels.

Preparing the Spice Layer

1. In a small skillet, dry roast the cumin seeds, coriander seeds, and fenugreek seeds until fragrant.
2. Grind the roasted seeds into a fine powder.
3. In the same skillet, add the bay leaves, cloves, cinnamon stick, nutmeg powder, and saffron strands (if using).
4. Toast for a few seconds until the spices become aromatic.

Assembling the Biryani

1. Grease a large baking dish with ghee.
2. Spread half of the cooked rice in the dish and press it down gently.
3. Top with the marinated chicken pieces.
4. Spread the fried onions evenly over the chicken.
5. Sprinkle the ground spice mixture over the onions.
6. Add the remaining cooked rice on top and press it down again.
7. Cover the biryani with aluminum foil.

Baking the Biryani

1. Preheat the oven to 375°F (190°C).
2. Bake the biryani for 30-45 minutes, or until the chicken is cooked through and the rice is heated.

Resting and Serving

1. Remove the biryani from the oven and let it rest for 10-15 minutes before serving.
2. Garnish with chopped cilantro, mint leaves, and fried onions (if desired).
3. Serve hot with raita or your favorite sides.

Variations:

• Vegetable Biryani: Replace the chicken with a variety of vegetables, such as carrots, peas, bell peppers, and potatoes.
• Lamb Biryani: Use lamb meat instead of chicken for a richer flavor.
• Hyderabadi Biryani: This version features a thicker gravy and is often cooked in a sealed pot (dum style).
• Kashmiri Biryani: Known for its vibrant red color and use of dried fruits and nuts.

Tips for the Perfect Biryani:

• Use high-quality basmati rice for the best texture.
• Don’t overcook the rice, as it will become mushy.
• Layer the ingredients carefully to ensure even cooking.
• Rest the biryani before serving to allow the flavors to meld.
• Serve it with a side of raita or other accompaniments.

Ending Notes:

Chicken biryani is a culinary masterpiece that combines the rich flavors of India. By following this detailed recipe with precise quantities, you can create this delectable dish in the comfort of your own home. Experiment with variations and enjoy the culinary journey that awaits you.

What You Need to Know

Q: Can I use other types of rice besides basmati?
A: While basmati rice is traditionally used, you can substitute it with other long-grain varieties like jasmine or brown rice.

Q: What is the purpose of marinating the chicken?
A: Marinating tenderizes the chicken and infuses it with flavor.

Q: Can I make biryani without an oven?
A: Yes, you can cook biryani in a pot on the stovetop over low heat. However, the oven method ensures even cooking and a crispy top layer.

Q: How can I store leftover biryani?
A: Store leftover biryani in an airtight container in the refrigerator for up to 3 days.

Q: What are some common accompaniments for biryani?
A: Raita, onion salad, and papadum are popular accompaniments for biryani.