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Biryani is a popular dish in South Asian cuisine that consists of rice, meat, and aromatic spices. It’s a one-pot meal that’s easy to make and full of flavor. One of the most popular types of biryani is chicken biryani, which features tender chicken pieces cooked in fragrant spices and layered with long-grain basmati rice. In this article, we will share a step-by-step recipe for making chicken biryani that’s sure to impress your family and friends.

Ingredients:

For the chicken:

• 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 1 tsp. turmeric powder
• 1 tsp. chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala
• Salt, to taste
• 3 tbsp. vegetable oil

For the rice:

• 2 cups basmati rice
• 4 cups water
• 1 cinnamon stick
• 4 cardamom pods
• 4 cloves
• 1 bay leaf
• Salt, to taste

For the assembly:

• 2 medium onions, thinly sliced
• 1/4 cup vegetable oil
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 cup fried onions (optional)
• Saffron strands (optional)

Instructions:

1. Marinate the chicken: In a large bowl, mix together the yogurt, ginger paste, garlic paste, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, and salt. Add the chicken pieces and mix well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
2. Cook the rice: Rinse the rice in cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rice, cinnamon stick, cardamom pods, cloves, bay leaf, and salt. Stir well and reduce the heat to low. Cover the pot and let the rice cook for about 18-20 minutes, or until the water has been absorbed and the rice is tender.
3. Fry the onions: In a large skillet, heat 1/4 cup of vegetable oil over medium heat. Add the thinly sliced onions and fry until they are golden brown and crispy. Use a slotted spoon to remove the onions from the skillet and transfer them to a paper towel-lined plate.
4. Cook the chicken: In the same skillet that you used to fry the onions, heat 3 tbsp. of vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until they are browned and cooked through, about 10-12 minutes.
5. Assemble the biryani: Preheat the oven to 350°F. In a large oven-safe casserole dish, spread half of the cooked rice in an even layer. Add the cooked chicken on top of the rice, spreading it out evenly. Sprinkle half of the fried onions, chopped cilantro, and chopped mint over the chicken. Layer the remaining rice on top of the chicken and sprinkle the remaining fried onions, cilantro, and mint on top. If desired, drizzle some saffron strands on top of the rice.
6. Bake the biryani: Cover the casserole dish with foil and bake in the preheated oven for 20-25

Chicken Biryani Recipe: A Delicious and Flavorful One-Pot Meal

Biryani is a popular dish in South Asian cuisine that consists of rice, meat, and aromatic spices. It’s a one-pot meal that’s easy to make and full of flavor. One of the most popular types of biryani is chicken biryani, which features tender chicken pieces cooked in fragrant spices and layered with long-grain basmati rice. In this article, we will share a step-by-step recipe for making chicken biryani that’s sure to impress your family and friends.

Ingredients:

For the chicken:

• 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tbsp. ginger paste
• 1 tbsp. garlic paste
• 1 tsp. turmeric powder
• 1 tsp. chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala
• Salt, to taste
• 3 tbsp. vegetable oil

For the rice:

• 2 cups basmati rice
• 4 cups water
• 1 cinnamon stick
• 4 cardamom pods
• 4 cloves
• 1 bay leaf
• Salt, to taste

For the assembly:

• 2 medium onions, thinly sliced
• 1/4 cup vegetable oil
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/2 cup fried onions (optional)
• Saffron strands (optional)

Instructions:

1. Marinate the chicken: In a large bowl, mix together the yogurt, ginger paste, garlic paste, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, and salt. Add the chicken pieces and mix well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
2. Cook the rice: Rinse the rice in cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rice, cinnamon stick, cardamom pods, cloves, bay leaf, and salt. Stir well and reduce the heat to low. Cover the pot and let the rice cook for about 18-20 minutes, or until the water has been absorbed and the rice is tender.
3. Fry the onions: In a large skillet, heat 1/4 cup of vegetable oil over medium heat. Add the thinly sliced onions and fry until they are golden brown and crispy. Use a slotted spoon to remove the onions from the skillet and transfer them to a paper towel-lined plate.
4. Cook the chicken: In the same skillet that you used to fry the onions, heat 3 tbsp. of vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until they are browned and cooked through, about 10-12 minutes.
5. Assemble the biryani: Preheat the oven to 350°F. In a large oven-safe casserole dish, spread half of the cooked rice in an even layer. Add the cooked chicken on top of the rice, spreading it out evenly. Sprinkle half of the fried onions, chopped cilantro, and chopped mint over the chicken. Layer the remaining rice on top of the chicken and sprinkle the remaining fried onions, cilantro, and mint on top. If desired, drizzle some saffron strands on top of the rice.
6. Bake the biryani: Cover the casserole dish with foil and bake in the preheated oven for 20-25