By Ujjainee Roy
September 4, 2024
Spicy Chicken Biryani is a beloved dish that epitomizes the rich culinary heritage of South Asia. This one-pot dish combines aromatic basmati rice, tender chicken, and a medley of spices to create a meal that is both flavorful and satisfying. Biryani is often reserved for special occasions, but with the right ingredients and techniques, you can recreate this dish in your own kitchen. Try this spicy and delicious recipe!
– 500g chicken (bone-in pieces) – 1 cup yogurt – 2 tbsp ginger-garlic paste – 2 tsp red chili powder – 1 tsp turmeric powder – 1 tsp garam masala – 1 tsp coriander powder – 1 tsp cumin powder – Salt to taste – Juice of 1 lemon
2 cups basmati rice 4 cups water 2-3 bay leaves 4-5 cloves 4-5 green cardamom pods 1 cinnamon stick 1 tsp salt 1 tbsp ghee or oil 2 large onions, thinly sliced 2 large tomatoes, chopped 4-5 green chilies, slit
In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, salt, and lemon juice. Add the chicken pieces and coat them well with the marinade.
Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pot, bring 4 cups of water to a boil. Add bay leaves, cloves, cardamom pods, cinnamon stick, and salt. Add the soaked rice and cook until the rice is 70-80% cooked (the grains should still be firm). Drain the rice and set aside.
In a large, heavy-bottomed pan or pot, heat 1/4 cup of ghee or oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for layering.
Add the green chilies to the remaining onions and sauté for a minute. Add the marinated chicken and cook on medium heat until the chicken is fully cooked and the oil separates. Stir in the chopped tomatoes and cook until they are soft and well-incorporated into the chicken mixture.
Add the chopped coriander and mint leaves, and cook for another 2 minutes. Reduce the heat to low. Spread a layer of partially cooked rice over the chicken mixture in the pot. Sprinkle the reserved fried onions over the rice layer. If using, drizzle the saffron milk over the top.