Biryani is a popular and flavorful dish originating in India. It's made with spices, rice, meat (chicken, beef goat), as well eggs or potatoes depending on the regional variety of biryani. Biryani can be found throughout much of the Indian subcontinent including Afghanistan and Iraq where it has become very common fare for weddings during their celebratory feasts due to its delicious flavor.
Chicken Biryani is very delicious and tempting main course dish, popular almost all over India. It is a complete meal in itself. Chicken Biryani can be cooked in many ways. In this recipe, we have cooked chicken and the rice seperately and then combined in the last step. This way of cooking chicken biryani is called the ‘Pakki Biryani’. Chicken biryani can be served along with any raita such as carrot raita, cucumber raita, pineapple raita etc.
Soak rice in a bowl for 15 minutes and keep it aside.
Heat the oil in a pan. Add cumin seeds, black cardamom, cloves, cinnamon, black pepper and bay leaves and saute them.
Now add garlic and stir it for few seconds and then add onion and fry them until they become transculent.
Add chicken and fry it for 15 minutes, stirring in between.
Now add salt, chilly powder and curd and cook for another 10 to 15 minutes or until chicken is cooked. When chicken is done add garam masala.
Boil the soaked rice until 90% is cooked.
Drain the water completely from the rice and add this rice to the chicken.
Add few drops of colour and cover it and cook it at low flame for 10 minutes.
Serve chicken biryani with any type of raita.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.