Chicken Biryani Recipe

Here’s a simple 5-step Chicken Biryani recipe:

1. Marinate the Chicken
   • Mix: 500g chicken pieces, ½ cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp turmeric, 1–2 tsp red chili powder, 1 tsp garam masala, salt, and a squeeze of lemon.
   • Rest for at least 30 minutes (longer is better).


2. Parboil the Rice
   • Rinse 2 cups basmati rice until water runs clear.
   • Boil with whole spices (bay leaf, cloves, cinnamon, cardamom) and salt.
   • Cook until **70% done**, then drain.


3. Cook the Chicken Masala
   • Sauté 2 sliced onions in oil/ghee until golden.
   • Add the marinated chicken and cook until chicken is 70–80% done.
   • Add tomatoes (optional) and fresh herbs (mint + cilantro).


4. Layer the Biryani
   • In a heavy pot, layer: chicken → rice → fried onions → herbs.
   • Add a splash of saffron milk or food-color water.
   • Top with 1 tbsp ghee.


5. Dum Cook
   • Cover tightly (foil or dough seal).
   • Cook on low heat for **20–25 minutes**.
   • Rest 10 minutes before opening, then fluff gently.