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Ingredients:
For the basmati rice:
– 2 cups basmati rice
– 4 cups water
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon salt
For the chicken marinade:
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 1 teaspoon garam masala powder
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon cayenne pepper (optional)
– Salt, to taste
For the biryani masala:
– 2 tablespoons coriander seeds
– 1 tablespoon cumin seeds
– 1 tablespoon cinnamon sticks
– 2-3 green cardamom pods
– 1/2 teaspoon mace
– 1/2 teaspoon nutmeg
For the biryani assembly:
– 2 tablespoons ghee or vegetable oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
Step 1: Prepare the basmati rice
1. Rinse the rice in a fine mesh sieve until the water runs clear.
2. In a large saucepan, combine the rice, water, ghee or oil, and salt.
3. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Step 2: Marinate the chicken
1. In a large bowl, whisk together the yogurt, lemon juice, garam masala powder, cumin powder, coriander powder, cayenne pepper (if using), and salt.
2. Add the chicken pieces and mix well to coat.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Step 3: Prepare the biryani masala
1. In a small pan, dry roast the coriander seeds, cumin seeds, cinnamon sticks, cardamom pods, mace, and nutmeg over medium heat, stirring frequently, until fragrant.
2. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle.
Step 4: Assemble and cook the biryani
1. Heat 1 tablespoon of ghee or oil in a large saucepan over medium heat.
2. Add the sliced onion and cook, stirring occasionally, until lightly browned and caramelized.
3. Add the minced garlic and grated ginger and cook for 1 minute, stirring constantly.
4. Add the marinated chicken and cook until browned and cooked through.
5. Stir in the biryani masala powder and cook for 1 minute.
6. To assemble the biryani, create a layer of cooked rice in the saucepan.
7. Add a layer of the chicken mixture, followed by another layer of rice.
8. Repeat the layers two more times, ending with a layer of rice on top.
9. Cover the saucepan with a tight-fitting lid and simmer over low heat for 10-15 minutes or until the flavors have melded together and the rice is heated through.
Step 5: Serve
1. Turn off the heat and let the biryani rest for 5 minutes.
2. Fluff the rice gently with a fork.
3. Garnish with chopped cilantro (if using) and serve hot.
Enjoy your delicious homemade Chicken Biryani!