Welcome to my boneless chicken biryani recipe, where we’ll explore how to create this mouth-watering dish right in your kitchen! But what makes it even better is that it is incredibly simple to make, perhaps the simplest biryani actually! This restaurant style chicken dum biryani, which you will have to impress your family and friends is sure going to be a favourite.
Key Ingredients for Perfect Flavoured Boneless Chicken Biryani:
Each ingredient plays a key role in making this Boneless Chicken Biryani flavourful and balanced:
- ◉ Boneless Chicken: Boneless chicken is the hero of the dish and grills quickly, soaking up the flavourings making each piece succulent.
- ◉ Basmati Rice: Basmati rice especially the long-grain has a nice smell and it doesn’t stick together when cooked especially for biryani.
- ◉ Fresh Yogurt: Yogurt is used in the preparation of this biryani to make the gravy thick, to provide creaminess to the gravy.
- ◉ Spices: The most important to balance the taste of biryani is the use of mixed spices including cinnamon, cloves, and cardamom.
- ◉ Onions –Onions are deep fried in ghee to a golden colour, and are used because of the sweet and savoury nature that adds to the biryani’s depth.
How to make boneless chicken biryani recipe step by step:
1
Marinating the Chicken
- ◉ Start by marinating the boneless chicken pieces. Red chili powder, salt, cumin powder, black pepper powder, ginger garlic paste can all be mixed in a bowl. Lemon Juice and a small amount of food colour will put the dish in another league visually. Spread the spice over everything well so the chicken is completely covered by the spices. Let is sit for however long is convenient—if at all, for 30 minutes or so that the flavours meld.
2
Cooking the Rice
- ◉ While the chicken is marinating I get to prepare the rice. Bring water to a boil in a large pot and add salt and oil and the seeds and whole spices indicated above. Add the soaked biryani rice in the water after seasoning it. Cook until the rice is about 90 percent done — it shouldn’t be super mushy. Drain the rice, set aside. For more tips on perfecting rice for biryani, check out our comprehensive Indian Rice Recipe.
3
Frying Potatoes and Chicken
- ◉ Heat 200 ml of oil also, together in one pot, fry the potato pieces till golden brown. Remove and set aside. Then you fry the marinated chicken in the same oil on high heat until golden. This step helps to give your chicken biryani that beautiful caramelised chicken.
Serving Tips
- Serve the chicken biryani hot, paired with a refreshing raita or a simple cucumber salad. A squeeze of lemon enhances the flavors even more. Enjoy it with crispy papad for a delightful crunch alongside!
4
Making the Gravy
- ◉ Then, using the oil left in the pot, you sauté sliced onions until turn golden brown. Now Add the ginger garlic paste and green chilies and cook until fragrant. Chop them, and cook until they are soft. Add red chili powder and add a little water so it doesn’t burn. When the tomatoes are cooked well, add your homemade or store bought biryani masala. Finally simply mix with yogurt and chopped herbs and finish with fried potatoes. Put this mixture to simmer until the potatoes are tender.
5
Layering the Biryani
- ◉ It’s time to build layers of the biryani that can be observed in the second picture above. Put cooked rice at the bottom of a big pot then the chicken and gravy. Follow the process of layering up to the last with rice as what has been used on top of it as well. Finally for taste and colorful appearance mix food color and kewra water and pour it on top of the ghee. Place the pot with its content in to another pot cover it with a clean cloth, then put the lid on it.
6
Cooking the Biryani
- ◉ Last, place a griddle at the bottom on the pot and cook the layered biryani on high flame for 5 minutes and on low flame for 20- 25 minutes. Allow it cook for the next 15-20 minutes. And, finally, after 30 minutes you get the scrumptious biryani that you’ve always dreamed of.
7
Serving Suggestions
- ◉ That’s it, as soon as they are open it generates a mouth-watering aroma of something That has just been cooked. Give the boneless chicken biryani a gentle mix before serving hot. We complement this dish well with raita or a fresh salad.
RECIPE OF CHICKEN BIRYANI:
Yield: 8
Boneless Chicken Biryani
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Ingredients
- Boneless Chicken: 1 kg, washed and cut into pieces
Spices:
- Red Chili Powder: 2 tablespoons
- Salt: 2 tablespoons (adjust to taste)
- Cumin Powder: 1 teaspoon
- Black Pepper Powder: 1 teaspoon
- Ginger-Garlic Paste: 2 tablespoons
- Food Color: a pinch (for color)
- Lemon Juice: from 1 whole lemon
- Rice: 5-6 cups of basmati rice, soaked for 15-20 minutes
- Whole Spices for Cooking Rice:
- Bay Leaves: 2
- Cinnamon Stick: 1 large
- Green Cardamom: 1 big and 2 small
- Cloves: 2-3
- Potatoes: 2 medium, cut into small pieces (optional)
- Onions: 3 medium, sliced
- Tomatoes: 3 medium, chopped
- Fresh Yogurt: 200 grams
- Chopped Herbs: Fresh coriander and mint leaves
Instructions
- Marinate the Chicken: In a very big bowl, marinated chicken pieces with red chilly powder, salt, cumin powder, black pepper powder, ginger garlic paste, food colour along with lemon juice. Let it sit for a minimum of 30 mins.
- Prepare the Rice: In a pot heat water and then adds the soaked basmati rice with the addition of bay leaves, cinnamon, cardamom, and cloves. Allow the rice to cook until it is 70 percent done, then turn it away from the heat source and let drain.
- Cook the Chicken: Today is Wednesday, October 27 or 2010 in another part of Florida in large pot heat the oil on medium. Tip the sliced onions and stir until they are caramelised to a beautiful golden brown colour. Then, put the marinated chicken and stir until the chicken is cooked through and no more pink.
- Add Tomatoes and Yogurt: Finally add chopped tomatoes and saute them till they become soft. Finally put the fresh yogurt into this above mixture and stir well and let it cook for 2- 3 minutes.
- Layer the Biryani: If used add the potato pieces to the chicken mixture. Then spread the half cooked rice over the chicken layer. Add chopped spices on top of the pizza.
- Final Cooking: Cover the pot tightly with a lid and cook on low heat for 20-25 minutes to sit and wait the flavours to meld and the rice to finish cooking.
- Serve: Just before serving turn the biryani carefully using a fork to fluff it up. Bon appetite with your chicken biryani!
Frequently Asked Questions (FAQ):
Can I use bone-in chicken for this biryani recipe?
Yes, you can use bone-in chicken, but you may need to adjust the cooking time to ensure the chicken is fully cooked.
How can I make this biryani less spicy?
To make the biryani milder, reduce the amount of red chili powder and black pepper. You can also add more yogurt to balance the heat.
What type of rice is best for biryani?
Basmati rice is ideal for biryani due to its long grains and ability to stay separate after cooking, adding to the dish’s texture.
Can I make the biryani ahead of time?
Yes, biryani can be made a few hours ahead and kept warm. The flavours tend to deepen and become more delicious over time.
How should I store leftovers?
Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly on the stovetop or in the microwave.
Summary
Recipe Name
Boneless Chicken Biryani
Author Name
Sophie
Published On
Preparation Time
Cook Time
Total Time
