how to make chicken biryani recipe

Chicken Biryani Recipe with a Refreshing Mattha

An excellent main course for a meal, chicken biryani is a simple dish of chicken and rice, plus plenty of spices and a delicious yogurt-based marinade for the chicken. Though the exact origins of chicken biryani are unknown, it has possible origins in either Persia or the Mughal Empire. Today, variations of this rice dish are enjoyed across South Asia. Once you’ve got this recipe down, you’ll find that there are endless ways to customize it for your personal preferences, for example, by swapping out the chicken for beef, mutton, goat, fish, or potatoes.

Ingredients for Chicken Biryani

  • 4 medium-sized chicken drumsticks (about 12oz)
  • 1 cup basmati rice
  • 3 bay leaves
  • 1 cup thick yogurt
  • 2 medium-sized onions, sliced
  • ½ cup coriander leaves, finely chopped
  • 1 tbsp fresh mint leaves, finely chopped
  • 2 tbsp freshly squeezed lime juice
  • 1 cinnamon stick
  • 1 tbsp cloves
  • ¼ tsp red chili powder
  • ¼ tsp red chili flakes
  • 1 tsp ground turmeric
  • ½ tsp ground mace
  • 1 tsp coriander powder
  • 2 tsp cumin seeds
  • 1 cup oil plus more for frying

How to Make Chicken Biryani

  1. Rinse the meat under cold running water and pat dry with a kitchen paper. Place in a medium-sized bowl. Add lime juice, cloves, red chili powder, ground turmeric, ground mace, coriander powder, cumin, and half of the chili flakes. Pour in the oil and toss well to combine.
  2. Now add one cup of yogurt, two tablespoons of finely chopped coriander leaves, cinnamon stick, and fresh mint. Mix well again and wrap tightly in aluminum foil. Refrigerate overnight (or at least 3 hours).
  3. Place basmati in a medium-sized bowl. Add enough water to cover, bay leaves, and the remaining coriander leaves and chili flakes. Soak for 20-30 minutes.
  4. Remove basmati from the water and transfer to a heavy-bottomed pot. Add about two cups of water and bring it to a boil. Cook for 3 minutes, stirring constantly. Remove from the heat and set aside.
  5. Now, peel and slice the onions. Heat up three tablespoons of oil in a medium-sized skillet. Add onions and stir-fry until golden-brown color. Remove from the heat and set aside.
  6. Remove the chicken from the marinade and place in a deep pot with a tight lid. Add about ½ cup of the marinade and fried onions. Finally, add basmati and cover the lid.
  7. Cook for 15-20 minutes over medium-high heat. Make sure the lid stays on all the time.
  8. Remove biryani from the heat and serve with mattha.

Ingredients for Mattha

  • 4 cups lassi
  • 2 cups water
  • 3 tbsp fresh coriander leaves, finely chopped
  • 1 tbsp fresh mint leaves, finely chopped
  • 2 medium-sized cucumbers, peeled and sliced
  • ½ tsp garlic powder
  • ¼ tsp cumin powder

How to Make Mattha

  1. Place the ingredients in a blender.
  2. Pulse to combine.
  3. Serve cold.



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