Description
This Chicken Biryani recipe delivers a fragrant, flavorful one-pot meal combining tender chicken, aromatic basmati rice, and a rich blend of spices, nuts, and dried fruits. Perfectly balanced with toasted whole spices, a homemade spice paste, and slow cooking to infuse every grain with authentic Indian-inspired taste, this dish is both hearty and elegant.
Ingredients
Scale
Rice and Spices
- 1 cup basmati rice (200 g)
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 2 whole cloves
- 4 cardamom pods (green)
- 1 laurel leaf
- 1 cinnamon stick
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp brown sugar (or coconut sugar)
- salt (to taste)
Fresh Ingredients
- 2 cloves garlic
- 1 thumb big piece ginger
- 1 green chile
- ½ bunch fresh cilantro
- 1 onion
- 2 big chicken breasts or thighs, boneless and skinless (about 300 g)
Additional ingredients
- 1 tbsp tomato paste
- 10 cashew nuts
- 1/4 cup coconut flakes (30 g)
- 2 tbsps coconut oil
- 2 tbsps ghee
- 1/4 cup raisins (golden preferred)
- 1/4 cup dried cranberries
- 450 ml chicken broth (1.9 cups)
Instructions
- Rinse and soak rice: Rinse the basmati rice 4 to 5 times in plenty of water until it runs clear to remove starch. Drain and soak the rice for 20 minutes to soften.
- Prepare aromatics: Peel and mince garlic and ginger. Halve the green chile and remove seeds for milder heat. Chop cilantro, setting some aside for garnish.
- Toast and grind spices: Heat a small pan over medium heat, toast cumin seeds, coriander seeds, cloves, and 2 cardamom pods for 2 minutes until fragrant. Remove and grind to a powder using a spice mill.
- Make spice paste: In a food processor, combine ground spices, garlic, ginger, chili, chopped cilantro, tomato paste, cashew nuts, garam masala, 2 tbsp coconut oil, 1 tsp salt, and 1 tsp coconut sugar. Pulse until you get a thick paste, adding a splash of water or extra coconut oil if needed.
- Prepare chicken and onions: Peel and slice the onion thinly. Cut chicken breasts or thighs into cubes or strips for even cooking.
- Drain rice: After soaking, drain the rice thoroughly in a sieve to remove excess water.
- Sauté whole spices and onions: Heat 2 tbsp ghee in a pot over medium heat. Add sliced onions, laurel leaf, cinnamon stick, and the remaining cardamom pods. Fry for about 10 minutes until onions are soft and fragrant.
- Cook chicken and spice paste: Add turmeric, cubed chicken, and the homemade spice paste to the pot. Sauté for 3 minutes, stirring occasionally to coat the chicken evenly.
- Add rice and dried fruits: Stir in the drained rice, raisins, and dried cranberries, mixing well with the chicken and spices.
- Add broth and cook: Pour in the chicken broth, increase heat to bring everything to a boil for about 45 seconds. Cover with a lid, reduce heat to medium, and let cook for 10 minutes until the liquid mostly evaporates. If it evaporates too fast, add a splash of water or broth and stir gently.
- Steam and rest: Remove the lid, stir the biryani quickly, then cover the pot with a clean kitchen towel before placing the lid firmly back on. Reduce heat to the lowest setting and cook for another 5 minutes to steam the rice fully.
- Final rest and serve: Turn off the heat and let the biryani rest for 10 minutes so the flavors meld and all liquid is absorbed. Fluff up the biryani with a fork and garnish with the reserved chopped cilantro before serving.
Notes
- Make sure to rinse basmati rice thoroughly to avoid sticky grains.
- Removing seeds from the chile reduces heat but keeps flavor; adjust to your spice preference.
- Toasting whole spices before grinding enhances their aroma and flavor.
- If broth evaporates too quickly, adding a splash of water keeps rice moist and prevents burning.
- Using a kitchen towel during the final steam keeps moisture trapped, producing fluffy rice.
- This recipe can be adjusted for chicken thighs for juicier meat or chicken breasts for leaner results.
