AuthorDebbie
Prepare the Marinade:
In a large bowl, combine the chicken, yogurt, chili powder, garam masala, salt, ginger-garlic paste, and turmeric. Mix well. Cover and set aside for 1 hour or, for deeper flavor, marinate overnight. Before cooking, allow the chicken to come to room temperature.
Toast the Spices:
Heat ghee in a large Dutch oven over medium heat. Add the whole spices: star anise, caraway seeds (or cumin seeds), cinnamon stick, bay leaf, cardamom, and cloves. Toast the spices for 2 minutes until aromatic.
Fry the Onions:
Add the sliced red onions to the pot and fry until they are slightly browned, stirring often to avoid burning (about 7-10min).
Cook the Chicken:
Add the marinated chicken to the pot with a splash of hot water, cover and cook completely (about 15min.) Stirring occasionally.
Simmer the Chicken:
Add a splash of water to the pot, stir, and reduce the heat to low. Cover and cook the chicken completely for about 15 minutes, stirring occasionally to scrape up any bits from the bottom of the pot.
Add Additional Ingredients:
Stir in the yogurt, chili powder, saffron, garam masala, green chili, and salt. Mix everything well.
Layer the Biryani:
Carefully spread the chicken evenly across the bottom of the pot. Evenly sprinkle the soaked rice on top of the chicken, leveling it if necessary.
Add Water:
Gently pour 2 cups of hot water around the edges of the pot and 1 cup of hot water around the center.
Cook the Biryani:
Ensure everything is well covered. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Steam:
Check to ensure all the water has been absorbed. Remove the pot from heat and let it steam with the lid on for 10 minutes.
Serve:
Fluff the biryani and serve hot, garnished with fresh cilantro leaves and a side of salty lemon cucumber yogurt. Enjoy!
This recipe draws inspiration from the legendary 'Swasthi's Chicken Biryani' on IndianHealthyRecipes.com 🫶🏼. While the ingredient list may seem extensive, it's packed with antioxidant-rich whole spices that give this dish its incredible flavor.
Don’t let the ingredients intimidate you—once you go through the directions, you’ll see how easily this one-pot dish comes together. I’m certain this will become a regular in my kitchen!
Ingredients
Directions
Prepare the Marinade:
In a large bowl, combine the chicken, yogurt, chili powder, garam masala, salt, ginger-garlic paste, and turmeric. Mix well. Cover and set aside for 1 hour or, for deeper flavor, marinate overnight. Before cooking, allow the chicken to come to room temperature.
Toast the Spices:
Heat ghee in a large Dutch oven over medium heat. Add the whole spices: star anise, caraway seeds (or cumin seeds), cinnamon stick, bay leaf, cardamom, and cloves. Toast the spices for 2 minutes until aromatic.
Fry the Onions:
Add the sliced red onions to the pot and fry until they are slightly browned, stirring often to avoid burning (about 7-10min).
Cook the Chicken:
Add the marinated chicken to the pot with a splash of hot water, cover and cook completely (about 15min.) Stirring occasionally.
Simmer the Chicken:
Add a splash of water to the pot, stir, and reduce the heat to low. Cover and cook the chicken completely for about 15 minutes, stirring occasionally to scrape up any bits from the bottom of the pot.
Add Additional Ingredients:
Stir in the yogurt, chili powder, saffron, garam masala, green chili, and salt. Mix everything well.
Layer the Biryani:
Carefully spread the chicken evenly across the bottom of the pot. Evenly sprinkle the soaked rice on top of the chicken, leveling it if necessary.
Add Water:
Gently pour 2 cups of hot water around the edges of the pot and 1 cup of hot water around the center.
Cook the Biryani:
Ensure everything is well covered. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Steam:
Check to ensure all the water has been absorbed. Remove the pot from heat and let it steam with the lid on for 10 minutes.
Serve:
Fluff the biryani and serve hot, garnished with fresh cilantro leaves and a side of salty lemon cucumber yogurt. Enjoy!
Notes
This recipe draws inspiration from the legendary 'Swasthi's Chicken Biryani' on IndianHealthyRecipes.com 🫶🏼. While the ingredient list may seem extensive, it's packed with antioxidant-rich whole spices that give this dish its incredible flavor.
Don’t let the ingredients intimidate you—once you go through the directions, you’ll see how easily this one-pot dish comes together. I’m certain this will become a regular in my kitchen!