সবচেয়ে লোভনীয় স্বাদের চিকেন বিরিয়ানি রেসিপি

Ingredients

• 1.5 kg Chicken Thighs, bone‑in, skinless (cut into 3‑4 cm pieces)
• 2 cup Basmati Rice (rinsed and soaked 30 min)
• 1 cup Plain Yogurt (full‑fat, room temperature)
• 2 large Onion (thinly sliced)
• 2 tbsp Garlic Paste (freshly made)
• 2 tbsp Ginger Paste (freshly made)
• 1 medium Tomato (chopped)
• 2 pieces Green Chili (slit lengthwise)
• 2 tbsp Biryani Masala Powder (store‑bought or homemade)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Cumin Seeds
• 2 pieces Bay Leaf (Tej Patta)
• 4 pieces Cloves
• 4 pieces Cardamom Pods
• 1 inch Cinnamon Stick
• 4 tbsp Oil (vegetable or mustard oil)
• 2 tbsp Ghee (for finishing layer)
• to taste Salt
• 4 cup Water (for cooking rice)
• 1 tsp Vinegar (optional, for tanginess)
• 1/4 cup Fresh Coriander Leaves (chopped, for garnish)
• 1/4 cup Fresh Mint Leaves (chopped, for garnish)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine chicken pieces, yogurt, garlic paste, ginger paste, half of the biryani masala, turmeric, red chili powder, salt and vinegar. Mix well, cover, and let it rest for at least 15 minutes (or up to 2 hours in the fridge).

   Time: PT15M

2. Fry Onions

   Heat 2 tbsp oil in a frying pan over medium heat. Add sliced onions and fry until deep golden brown, stirring occasionally. Remove half for garnish and set aside; keep the remaining onions in the pan.

   Time: PT10M

   Temperature: Medium heat

3. Cook the Chicken

   To the same pan add the remaining 2 tbsp oil, cumin seeds, bay leaf, cloves, cardamom, and cinnamon. Sauté for 30 seconds. Add the marinated chicken and cook on medium‑high heat, stirring, until the chicken is about 75 % done and the oil separates, about 12 minutes.

   Time: PT12M

   Temperature: Medium‑high

4. Prepare the Rice

   Rinse the soaked basmati rice until water runs clear. Drain using a fine mesh sieve. Bring 4 cups water to a rolling boil in the heavy‑bottomed pot, add salt, bay leaf, and a few drops of oil. Add the rice and par‑cook for 5‑6 minutes until 70 % done. Drain and set aside.

   Time: PT10M

   Temperature: Boiling

5. Layer the Biryani

   In the pot with the cooked chicken, spread the fried onions (reserved half) over the chicken, then add the partially cooked rice evenly on top. Sprinkle the remaining biryani masala, chopped coriander, mint, and dot with 2 tbsp ghee. Cover tightly with a lid or seal with aluminum foil.

   Time: PT2M

6. Dum (Steam) Cooking

   Place the pot on a low flame (or use a heat diffuser) and cook for 20 minutes. After 20 minutes turn off the heat and let the biryani rest, undisturbed, for another 10 minutes to allow flavors to meld.

   Time: PT30M

   Temperature: Low heat

7. Serve

   Gently fluff the biryani with a fork, mixing the layers slightly. Transfer to a serving plate, garnish with the reserved fried onions and fresh herbs. Serve hot with raita or salad.

   Time: PT3M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g