Chicken biryani marinade ingredients:
- Chicken
- Yogurt
- Chili powder
- Biryani masala powder
- Ground gram masala powder
- Turmeric
- Paprika
- Lemon
- Salt to taste
Biryani rice ingredients:
- Basmati rice
- Fresh curry leaf
- Fresh garlic
- Fresh ginger
- Cardamom pods
- Red onion
- Tomato
- Bay leaf
- Cinnamon
- Star anise
Biryani rice topping ingredients:
- Golden raisins
- Cashew
- Mint
- Cilantro
- Onion
HOW TO MAKE INDIAN CHICKEN BIRYANI RICE
Chicken biryani rice is split into three stages: marinating the chicken, making the rice, and making the rice toppings. I’ve broken these three stages into more detail in the next sections.
MARINATE THE CHICKEN
Remove the skin from the chicken, if there is any. Cut the chicken into 2″ (5 cm) sections. Squeeze some fresh lemon and salt on the chicken. Let sit while preparing the biryani marinade.
- Add the yogurt, garam masala powder, biryani powder, chili powder, and turmeric powder in a bowl.
- Mix everything. It will look a little bit like spicy mustard.
- Add the biryani marinade to the chicken and mix well. Let the chicken marinate for a minimum of 15 minutes.
- Soak the basmati rice grains for 10 minutes while the chicken is marinating
MAKE THE BIRYANI RICE
Prepare the ingredients. Slice the red onion. Slice the chili peppers down the middle. Roughly chop the tomatoes. Remove the peel from the ginger and cut it into similar-sized pieces as the garlic.
- Mash the garlic and fresh ginger with a mortar and pestle until pulverized. A ginger garlic paste will form.
- Add the ghee and coconut oil to a large pot on medium-high heat. Once it’s hot, add the cinnamon stick, curry leaf, red onion, cardamom pods, star anise, and bay leaf.
- Add the mashed garlic and ginger paste once the red onion softens. Then, add the sliced green chilies, marinated chicken pieces, and chopped tomatoes. Mix well. Turn the heat to medium and cover the pot. Cook for 10 minutes.
- Add the soaked basmati rice.
- Pour in the water (or stock). Mix everything. Turn the heat on high to get the rice to a boil. Once the rice starts boiling, reduce the heat to medium.
- Once the water is level with the rice, stir the rice with two turns. Reduce the heat to low and cover. Cook for 15 to 20 minutes on very low heat or until the rice is tender.
PREPARE THE BIRYANI RICE TOPPING
Roast the cashews and golden raisins in a pan in the oven at 400 ℉ (205 ℃) for 5 minutes. Alternatively, roast in a pan on the stovetop in a frying pan on medium heat until the color changes.
- Slice the white onion into circles. Deep fry in oil or pan-fry in olive oil until golden brown. Remove the fried onions using a slotted spoon onto a paper towel lined plate.
- Chop the mint and cilantro (coriander leaves).
- Mix the fresh herbs into the fluffy rice. Top the rice with toasted cashews, golden raisins, and caramelized onions.
- Serve the cooked rice as a complete meal alongside a yogurt salad or bowl of homemade yogurt.
Spice Up Your Biryani Experience with Excellence Hot Sauce
Looking to elevate the fiery flavor of your Indian Chicken Biryani? Look no further than Excellence Hot Sauce! Whether you’re craving a mild kick or an extra spicy sensation, Excellence Hot Sauce is the perfect companion to your biryani adventure.