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Punjab · Dinner

Chicken Biryani

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional Recipe 8: Chicken Biryani recipe

⏱️150 minPrep
🔥50 minCook
🕒200 minTotal
🍽️15Serves

🧺 Ingredients

👩‍🍳 How to make Chicken Biryani

  1. Chicken: Mix yogurt (150ml), ginger-garlic paste (30g), red chili powder (5g), turmeric (2g), salt (8g), lemon juice (20ml), garam masala (3g). Coat chicken (800g), marinate 2 hours.
  2. Rinse rice (350g) in cold water 2-3 times until water runs clear. Soak 15 minutes, drain.
  3. Heat oil (30ml) in a pan over medium-high heat (190°C). Add sliced onions (200g), cook 8 minutes until deep golden-brown. Remove and reserve.
  4. In same pan, heat ghee (50ml) over high heat (200°C). Fry marinated chicken 4-5 minutes to brown. Remove and set aside.
  5. Add potatoes (200g) to ghee, fry 3-4 minutes until golden. Remove.
  6. Heat ghee (30ml) in a large, heavy-bottomed pot over medium heat (170°C). Add cumin seeds (5g), crackle 15 seconds.
  7. Add black cardamom (4), green cardamom (4), cinnamon (2 inch), bay leaves (2). Toast 30 seconds until fragrant.
  8. Add soaked rice, stir gently for 1 minute to coat with ghee.
  9. Layer browned chicken (800g), fried potatoes (200g), reserved fried onions (60g), fresh mint (30g), coriander leaves (30g) over rice.
  10. Add water (700ml) and salt (10g). Bring to boil over high heat (200°C).
  11. Once boiling, reduce to low (130°C), cover pot tightly with lid and aluminum foil.
  12. Cook 25 minutes without opening lid.
  13. Turn off heat, let biryani rest 10 minutes covered.
  14. Open lid carefully, fluff gently with fork, mixing rice and meat together.
  15. Serve hot with sliced onions, pickle, and raita.

📖 Cultural notes

Chicken Biryani is Punjab's regal dinner, where fragrant rice cooks with marinated chicken, creating a one-pot feast layered with aromatics and tradition. ---

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