Modern Spicy Chicken Biryani

About this recipe

This modern take on a classic Spicy Chicken Biryani brings together rich flavors and tender chicken with a medley of aromatic spices. Perfect for a comforting family meal, this dish combines traditional methods with contemporary touches to ensure fool-proof results. Cooked with precision, the biryani is layered with fragrant basmati rice and seasoned chicken, enhancing each bite with fresh mint and cilantro.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 1 lb chicken breast, cut into bite-sized pieces
• 1 large onion, thinly sliced
• 2 medium tomatoes, chopped
• 1/2 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp Kashmiri red chili powder
• 1/2 tsp turmeric powder
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves
• Salt to taste
• 2 tbsp ghee or oil
• 1/4 tsp saffron strands
• 2 tbsp warm milk
• 4-5 green cardamom pods
• 4-5 cloves
• 1 cinnamon stick
• 2 bay leaves

Directions

1. 1

   Soak the basmati rice in water for 30 minutes, then drain.

2. 2

   In a large pot, bring 4 cups of water to a boil with cardamom, cloves, cinnamon, and bay leaves. Add the soaked rice and cook until it's 70% cooked. Drain and set aside.

3. 3

   Mix yogurt, ginger-garlic paste, cumin, coriander, garam masala, chili powder, turmeric, and salt. Marinate chicken in this mixture for 30 minutes.

4. 4

   In a deep pan, heat ghee or oil. Sauté onions until golden brown.

5. 5

   Add tomatoes and cook until mushy. Stir in marinated chicken and cook until completely cooked.

6. 6

   Dissolve saffron in warm milk. Layer rice and chicken in a pot, sprinkle with saffron milk, cilantro, and mint.

7. 7

   Cover and cook on low heat for 20 minutes. Let it rest for a few minutes before serving.

8. 8

   Garnish with fresh cilantro and mint. Serve hot with raita and papadum.