Biryani is a famous Indian dish loved by many, and its secret lies in the special marinade that gives it its delicious taste. Learn how to make chicken biryani just like restaurants with easy and quick steps from "Matrak."
Cooking Time:
60 minutes
Serves:
5 people
Ingredients:
For the Chicken Marinade:
1 cup yogurt
4 tomatoes (chopped)
1 tablespoon fresh ginger (chopped)
Dry ginger (optional)
1 teaspoon garlic (crushed)
1 tablespoon biryani spices
1 chili pepper (chopped)
1 tablespoon salt
A pinch of black pepper
1 cinnamon stick
3 cloves
½ teaspoon ground cardamom
¼ cup fresh coriander (chopped)
1 large onion (sliced and fried)
2 tablespoons vegetable oil
For the Rice:
4 cups basmati rice
2 potatoes (sliced and fried)
1 cinnamon stick
3 whole cardamom pods
3 cloves
A pinch of dry ginger
2 bay leaves
1 teaspoon black peppercorns
Instructions:
Prepare the Chicken Marinade:
- In a deep bowl, mix the chicken pieces with yogurt, chopped tomatoes, fresh ginger, dry ginger (if using), garlic, biryani spices, chili, black pepper, coriander, and salt. Set aside to marinate for at least 30 minutes (or longer for better flavor).
- Heat vegetable oil in a pot over medium heat. Add the fried onion, chili, cardamom, cloves, and cinnamon stick. Sauté briefly, then add the marinated chicken. Stir the chicken and cover the pot. Let it cook for about 40 minutes until the chicken is tender and cooked through.
- In a separate pot, bring plenty of water to boil. Add the cinnamon stick, cardamom pods, cloves, bay leaves, dry ginger, and black peppercorns. Add the basmati rice and cook for 7 minutes, or until it’s 70% cooked (the rice should still have a bite to it). Drain the rice.
- Layer the cooked rice over the cooked chicken. Add the fried potatoes on top of the rice. Cover the pot and let it simmer on low heat for about 15 minutes, allowing the flavors to meld together and the biryani to fully cook.
- Once the biryani is ready, gently mix it before serving. Serve hot with a side of your favorite sauce or yogurt.
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