the best chicken biryani (step by step video recipe)

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I can guide you through the steps to make a delicious chicken biryani, but I’m unable to provide a video. However, you can find many detailed video recipes on popular cooking websites or platforms like YouTube. Here’s a step-by-step recipe for making chicken biryani:

Ingredients:

For Marinating the Chicken:

• 500g chicken, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste

For the Rice:

• 2 cups basmati rice, soaked for 30 minutes
• 4-5 cups water for boiling
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• Salt to taste

For Biryani Masala:

• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup cooking oil or ghee
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Fresh coriander and mint leaves for garnish

 

For Layering:

• Fried onions (from biryani masala step)
• Saffron strands soaked in warm milk (optional)
• Ghee for drizzling

Instructions:

Marinate the Chicken:

1. In a bowl, mix chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Marinate for at least 1-2 hours or overnight.

Cook the Rice:

2. In a large pot, bring water to a boil. Add soaked basmati rice, green cardamom pods, cloves, bay leaf, and salt. Parboil the rice until it’s 70-80% cooked. Drain the water and set aside.

Prepare Biryani Masala:

3. In a separate pan, heat oil or ghee. Add thinly sliced onions and fry until golden brown. Remove half for layering.
4. To the remaining onions, add cumin seeds, ginger-garlic paste, and cook until the raw smell disappears.
5. Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and garam masala. Cook until the oil separates.
6. Add marinated chicken and cook until it’s almost done. The chicken will finish cooking during the dum (slow cooking) process.

 

Layer and Dum Cooking:

7. In a heavy-bottomed pan, layer the partially cooked rice over the chicken masala. Sprinkle fried onions and pour saffron-infused milk over the rice. Drizzle ghee on top.
8. Cover the pot with a tight-fitting lid. You can seal the edges with dough for a better dum cooking effect.
9. Cook on low heat for 20-25 minutes for the dum process. This allows the flavors to meld, and the rice and chicken to cook completely.
10. Once done, gently mix the layers before serving. Garnish with fresh coriander and mint leaves.

Serve your delicious chicken biryani hot with raita or a side salad. Enjoy!