Chicken Biryani

Kozhi Biryani, Chicken Pulao, Murgh Biryani

Biryani is a fragrant rice dish made with spices, herbs, and meat or vegetables. It is a beloved recipe in India and across the world. Below is a flavorful chicken biryani recipe. By substituting chicken with other meats, you can prepare various versions of biryani.

Ingredients – 1

• 3 cups Basmati rice
• 1 lb (½ kg) Chicken (cut into small pieces)
• 1 large or 2 small Onions (sliced lengthwise)
• 2 Tomatoes (finely chopped or crushed)
• 1 tsp Ginger garlic paste
• ¼ cup Coriander leaves (chopped)
• ¼ cup Mint leaves (chopped)
• 5 Green chillies (chopped)
• 3 tbsp Oil
• 3 tbsp Ghee
• ¼ cup Yoghurt
• 4.5 cups Water + Coconut milk mixture (1 cup coconut milk + remaining water)
• Salt to taste
• 2 tsp Chilli powder (or as needed)
• 2 tbsp Fennel powder
• ¼ tsp Turmeric powder

Ingredients – 2 (For Marination)

• ¼ tsp Salt
• 2 tbsp Lemon juice or Yoghurt
• ¼ tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam Masala
• ½ tsp Pepper powder
• 1 tsp Chilli powder
• 1 tsp Ginger garlic paste

Whole Garam Masala

• 2 Bay leaves
• 4 pieces Cinnamon
• 2 Star anise
• 5 Cloves
• 3 Cardamoms

Preparation Steps

• Wash and cut chicken into small pieces. Marinate with all ingredients from list 2 and refrigerate for at least 30 minutes.
• Rinse the rice, soak for at least 15 minutes, drain, and set aside.
• Optional: Lightly toast the rice in ghee until aromatic. This prevents sticking and adds flavor.

Method

Heat oil and ghee in a heavy-bottomed pot or pressure cooker. Add the whole garam masala. Next, sauté onions and green chillies until golden. Add ginger garlic paste, coriander, and mint leaves. Stir in tomatoes and cook until the oil separates. Add marinated chicken, turmeric powder, chilli powder, fennel powder, yoghurt, and salt. Sauté for 5–10 minutes until the mixture thickens into a gravy.

Cooking Options

• Pressure Cooker: Add coconut milk-water mixture, bring to a boil, then add rice. Cook on low heat for 20–30 minutes.
• Rice Cooker: Add gravy, rice, and coconut milk-water mixture. Cook as usual.
• Heavy Pan: Add coconut milk-water mixture, bring to a boil, then add rice. Cover tightly and cook on very low heat for 30 minutes.
• Conventional Oven: Add gravy, rice, and coconut milk-water mixture to an oven-safe dish. Cover with foil and bake at 350°F for 45 minutes.
• Microwave: Add gravy, rice, and coconut milk-water mixture to a microwave-safe dish. Cover and cook on high power for 20 minutes.

Regardless of the method, the result is a flavorful, aromatic chicken biryani. Garnish with coriander leaves, toasted cashews, and raisins before serving.