Fragrant Chicken Biryani Recipe

About this recipe

Fragrant Chicken Biryani is a classic Indian dish that combines tender chicken, fragrant basmati rice, and a medley of spices to create a rich and satisfying meal. Perfectly balanced in flavors, this biryani starts with marinated chicken cooked in a flavorful masala base, then layered with partially cooked rice, fried onions, and aromatic herbs. The dish is steamed to perfection, infusing every grain of rice with the essence of the spices and the juices of the chicken. With 620 calories and 32 grams of protein per serving, it’s a wholesome dinner that’s both comforting and nutritious. Whether you're hosting a special occasion or craving a hearty meal, this biryani is sure to impress. Serve hot with refreshing raita or a crisp salad for a complete dining experience.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 100g Greek Yogurt
• 1 pack (100 g) Everest - Ginger Garlic Paste
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 Bunch Mint Leaves (Pudina)
• 50 g Cloves
• 40 g Orika True Cinnamon Stick
• 500 G Mongri Fali/Radish Pods(500 Gm)
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Wash the basmati rice and soak it in water for 20 minutes before cooking.
2. 2. Heat oil in a large pot and sauté sliced onions until golden brown and crisp.
3. 3. Remove half the fried onions and set them aside for garnishing later.
4. 4. Add ginger-garlic paste, chopped tomatoes, green chilies, and sauté until the tomatoes soften.
5. 5. Stir in turmeric powder, red chili powder, garam masala, and salt to create a rich masala base.
6. 6. Add the chicken pieces and cook until they are lightly browned and coated in spices.
7. 7. Mix in yogurt, coriander leaves, and mint leaves, and let the chicken simmer for 5 minutes.
8. 8. In a separate pot, boil 4 cups of water with cloves, cinnamon, cardamom, and bay leaf.
9. 9. Add soaked rice to the boiling water and cook until 70% done, then drain the rice.
10. 10. Layer the partially cooked rice over the chicken mixture in the pot.
11. 11. Sprinkle reserved fried onions and a few mint leaves over the rice layer.
12. 12. Cover the pot tightly and cook on low heat for 15 minutes to steam the biryani.
13. 13. Turn off the heat and let the biryani rest for 10 minutes before serving.
14. 14. Fluff the rice gently and serve hot with a side of raita or salad.