Madras Chicken Biryani Recipe

Cooking Directions

• STEP 1.Marinate the chicken with yogurt, ginger-garlic paste, and spices for at least 1 hour.
• STEP 2.In a large pot, heat oil and fry the onions until golden brown. Remove half of the fried onions and set aside.
• STEP 3.Add the marinated chicken to the pot and cook until it is browned and cooked through.
• STEP 4.In a separate pot, parboil the basmati rice with whole spices until it is 70% cooked. Drain the rice and set aside.
• STEP 5.Layer the partially cooked rice over the chicken in the pot. Sprinkle the reserved fried onions, mint leaves, and saffron-infused milk over the rice.
• STEP 6.Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, or until the rice is fully cooked and fluffy.
• STEP 7.Gently fluff the rice with a fork before serving. Serve hot with raita or a side salad.

Cooking Tips

• Make sure to marinate the chicken for at least 1 hour to allow the flavors to penetrate.
• Parboiling the rice ensures that it cooks evenly and doesn't become mushy.
• You can add a few drops of rose water or kewra water for an extra aromatic touch.

Storage and Serving

• Leftover Madras Chicken Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, sprinkle some water over the biryani and heat it in a microwave or on the stovetop until heated through.
• Serve the Madras Chicken Biryani hot with raita, pickle, or a side salad for a complete meal.