Tender Chicken Biryani With Aromatic Spices Recipe

About this recipe

Tender Chicken Biryani is a quintessential Indian lunch dish that combines fragrant basmati rice with succulent chicken and a medley of aromatic spices. This biryani is cooked to perfection, with layers of flavor that develop as the rice and chicken steam together. The sweetness of caramelized onions complements the heat from green chilies and red chili powder, while fresh mint and coriander add a refreshing herbal note. With 31g of protein per serving, it’s not just delicious but also nourishing, making it a great choice for a hearty meal. Serve it with a cooling raita or a crisp salad to balance the spices and complete the experience. Perfect for family meals, special occasions, or whenever you crave an indulgent treat!

Ingredients

• 100G Chicken Masala (100g)
• 1 kg Basmati Rice
• 500 g Desi Tomato (Tamatar)
• 100g Greek Yogurt
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 Bunch Mint Leaves (Pudina)
• 1 pack (25 g) Popular Essentials Cinnamon Whole (Dalchini)
• 20 g Turmeric Powder
• - Red Chilli Powder
• - Garam Masala Mix
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes, then drain.
2. 2. Heat oil in a large pan and fry the sliced onions until golden brown; set aside half for garnishing.
3. 3. Add whole spices to the pan and sauté until aromatic, then stir in garlic and ginger paste.
4. 4. Mix in the chopped tomatoes, turmeric, red chili powder, and salt; cook until the tomatoes soften.
5. 5. Add chicken thighs and coat them well with the spice mixture; cook for 5-7 minutes until lightly browned.
6. 6. Stir in the dairy-free yogurt and cook the chicken on a medium-low heat for 10 minutes until tender.
7. 7. Boil water in a separate pot, add the soaked rice, and cook until 70% done; drain and set aside.
8. 8. Layer the partially cooked rice over the chicken in the pan, then sprinkle garam masala, mint, and coriander leaves.
9. 9. Cover the pan with a tight lid and cook on low heat for 15 minutes to steam and blend the flavors.
10. 10. Turn off the heat and let the biryani rest for 10 minutes before fluffing it gently with a fork.
11. 11. Garnish with the reserved fried onions and serve hot with a side of raita or salad.