Biryani is a beloved dish that combines fragrant basmati rice with tender meat and aromatic spices. This spicy chicken biryani recipe is perfect for those who enjoy bold flavors and a touch of heat in their meals. It’s a great dish for family dinners or special occasions.
Ingredients:
For the Chicken Marinade:
- 1 lb (450g) chicken thighs, cut into pieces
- 1 cup plain yogurt (halal-certified)
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
For the Rice:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 4 cups water
- 1 bay leaf
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- Salt to taste
For the Biryani:
- 2 large onions, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fried onions (optional)
- 2 tablespoons ghee or oil
- 1/2 cup milk
- A pinch of saffron threads (optional)
- 1 teaspoon garam masala
- Salt to taste
Instructions:
- Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, cumin, garam masala, and salt. Add the chicken pieces and coat them well. Cover and marinate for at least 2 hours or overnight for best results.
- Cook the Rice:
- In a large pot, bring water to a boil. Add the bay leaf, cardamom, cloves, cinnamon, and salt. Stir in the soaked rice and cook until the rice is 70-80% done (about 7-8 minutes). Drain and set aside.
- Prepare the Biryani:
- Heat the ghee or oil in a large pan. Fry the sliced onions until golden brown. Remove half of the onions and set aside for layering.
- Add the marinated chicken to the pan with the remaining onions. Cook until the chicken is browned and cooked through.
- Stir in the chopped tomatoes and green chilies. Cook until the tomatoes soften and the oil begins to separate.
- Add the fresh cilantro and mint leaves. Mix well.
- Layer the Biryani:
- In a large pot, layer half of the cooked rice at the bottom. Spread the chicken mixture evenly over the rice. Top with the remaining rice.
- Drizzle the milk over the top layer of rice. If using, dissolve saffron threads in the milk before adding.
- Sprinkle garam masala and the reserved fried onions over the rice.
- Dum Cooking (Steaming):
- Cover the pot with a tight-fitting lid. Cook on low heat for 20-25 minutes, allowing the flavors to meld together.
- For an authentic dum method, you can place a heavy object on the lid to seal the pot and prevent steam from escaping.
- Serve:
- Once done, fluff the biryani gently with a fork. Serve hot with raita, a side of salad, and a squeeze of fresh lemon juice.
Conclusion
This spicy halal chicken biryani is a delightful combination of fragrant rice, tender chicken, and rich spices. Perfect for a festive meal or when you want to impress your guests with something truly special. Enjoy every bite of this flavorful feast!
Do you have a favorite biryani variation? Share your tips and tricks in the comments below!
