Chicken Biryani
Ready to spice up your day? Dive into our Chicken Biryani, made with the Royal® Lucknowi Biryani Kit. Dine like royalty and taste the grandeur in every mouthful—juicy chicken, fragrant basmati rice, and spices that have stood the test of time.
Ingredients
2 cups Royal® Chef’s Secret Basmati Rice
1 lb. chicken, cut into pieces
1 cup yogurt
2 onions, thinly sliced
2 tomatoes, chopped
4 cloves garlic, minced
1-inch piece ginger, minced
2 green chilies, slit lengthwise
2 tablespoons biryani masala
1 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
4 cardamom pods
4 cloves
1 cinnamon stick
1 bay leaf
1/4 cup chopped fresh coriander leaves
1/4 cup chopped fresh mint leaves
1/4 cup fried onions (for garnish)
1/4 cup melted ghee or oil
Salt to taste
Preparation
- Wash Royal® Chef’s Secret Basmati Rice under running water until it’s clear. Allow the rice to soak in water for approximately 30 minutes, then drain and set aside.
- In a bowl, marinate the chicken pieces with yogurt, half of the chopped onions, half of the minced garlic, half of the minced ginger, half of the chopped tomatoes, biryani masala, turmeric powder, red chili powder, salt, half of the chopped coriander leaves, and half of the chopped mint leaves. Let it marinate for at least 30 minutes.
- In a large pan or pot, warm ghee or oil over medium heat. Add the remaining sliced onions and sauté until they turn golden brown.
- Add the remaining minced garlic, minced ginger, and slit green chilies. Sauté for a couple of minutes until fragrant.
- Add the remaining chopped tomatoes and cook until they become soft and mushy.
- Add the marinated chicken, along with its marinade, to the pan. Cook for 10-12 minutes until the chicken is partially cooked.
- Bring water to a boil in a separate pot. Add the soaked and drained rice along with cumin seeds, fennel seeds, cardamom pods, cloves, cinnamon stick, bay leaf, and salt. Cook the rice until it’s 80% done. Drain the excess water and set aside.
- Layer the partially cooked chicken mixture over the rice in the pot. Sprinkle the remaining chopped coriander leaves and mint leaves over the chicken.
- Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes until the chicken is fully cooked and the rice is tender.
- Once done, gently fluff the biryani with a fork. Garnish with fried onions.
- Serve hot with raita (yogurt sauce) and salad.
- Enjoy your flavorful Chicken Biryani!
