Chicken Biryani
Cook soaked and washed rice. Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, and tomato…
- Prep
- 30 min
- Cook
- 1 hr 9 min
- Total
- 1 hr 39 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Cook soaked and washed rice.
Procedure
Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, and tomato purée.
Procedure
Heat oil in a pan, add onions, and cook until onions turn golden brown. Add these to the chicken.
Procedure
Grease a heavy-bottomed deep and wide mouthed pan. Add a layer of rice. Put in the chicken mixture, top with the rest of the rice, and put the saffron on top.
Procedure
Bake in the oven for 1–1½ hours at 150°C (300°F); cut into a piece of chicken to see if it is cooked.
Procedure
Serve the biryani with yoghurt on the side.
Photo: Ranjith Kumar · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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