Recipe

Chicken Biryani is a fragrant and flavour-packed Indian rice dish made with marinated chicken, basmati rice, whole spices, herbs and saffron milk. It is a complete meal and is perfect for weekends, family gatherings and celebrations. Cooking it in a Prabha Triply Biryani Handi with Lid helps maintain even heat during dum cooking, allowing the chicken and rice to cook beautifully together.

Ingredients

For Marination

• 500 g chicken pieces
• 1/2 cup curd
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon biryani masala
• 1/2 teaspoon garam masala
• Salt to taste
• 1 tablespoon lemon juice

For Rice

• 2 cups basmati rice
• 1 bay leaf
• 4 cloves
• 1 cinnamon stick
• 2 green cardamoms
• Salt to taste
• Water for boiling

For Biryani Layering

• 2 large onions, sliced
• 1 tomato, chopped
• 2 green chillies, slit
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 2 tablespoons ghee
• 2 tablespoons oil
• 1/4 cup saffron milk
• 1/2 teaspoon biryani masala
• Fried onions for garnish

Method

1. Wash basmati rice and soak it for 25–30 minutes.
2. In a bowl, mix curd, ginger-garlic paste, red chilli powder, turmeric powder, biryani masala, garam masala, lemon juice and salt.
3. Add chicken pieces to the marinade and mix well. Keep aside for at least 30 minutes.
4. Boil water in a deep vessel. Add bay leaf, cloves, cinnamon, cardamom and salt.
5. Add soaked rice and cook until it is about 70% done. Drain the rice and keep it aside.
6. Heat oil and ghee in a Prabha Triply Biryani Handi. Add sliced onions and fry until golden brown. Remove some fried onions for garnish.
7. Add green chillies and chopped tomato to the handi. Cook until the tomato softens.
8. Add the marinated chicken and cook on medium flame until the chicken is almost done and the masala becomes thick.
9. Spread the chicken evenly at the bottom of the handi.
10. Add the partially cooked rice on top of the chicken layer.
11. Sprinkle mint leaves, coriander leaves, fried onions, biryani masala and saffron milk over the rice.
12. Cover the handi tightly with the lid. Cook on low flame for 20–25 minutes until the rice and chicken are fully cooked.
13. Turn off the flame and let the biryani rest for 10 minutes before opening the lid.
14. Gently mix from the sides without breaking the rice grains.
15. Serve hot with raita, salad or salan.

Cooking Tip

For better dum cooking, keep the flame low and avoid opening the lid frequently. This helps the rice absorb the aroma of the chicken, spices and saffron.