Chicken biryani is one of the age-old, delicious, and authentic dishes from Mughals. This chicken Biryani is prepared with basmati rice, indian spices and herbs. It is an aromatic and flavorsome dish that can be enjoyed for lunch, dinner, or on a regular day!
Begin by heating oil in your pressure cooker. Toss in bay leaf, cinnamon, star anise, javitri, cardamom, and green chili. Sauté them until you're greeted with their inviting aroma.
Next, add the thinly sliced onions. Sauté them until they turn golden and caramelized, which brings a deep flavor to your Biryani.
Now, stir in turmeric, chili, coriander, biryani masala, garam masala, salt, and ginger-garlic paste. Sauté everything until the raw smell disappears.
Add chopped tomatoes and ¼ cup of mint leaves and saute them until the tomatoes turn mushy. Sauteeing the tomatoes to smooth gives a slightly tangy flavor to the Chicken Biryani.
Mix in the chicken pieces, ensuring they're thoroughly coated in the spicy masala for full flavor.
Let the chicken simmer for about 7 to 10 minutes, stirring now and then. You'll know it's time when the chicken starts releasing its juices.
Next, blend in the curd with the chicken gravy until it's well incorporated.
Keep the chicken cooking for another 12 to 15 minutes. Remember to stir it occasionally to keep the gravy from sticking and burning. It's ready when you see oil starting to form around the edges.
Now, layer the soaked and drained basmati rice over the chicken gravy. Spread it out evenly for consistent cooking.
Add water by pouring it along the sides of the rice, ensuring even moisture distribution.
Let the rice cook until it's about 70% done - it should break when pressed between your fingers. Then, evenly pat down the rice.
Sprinkle the remaining mint leaves, fried onions, and a drizzle of ghee over the rice. Add a hint of orange food color for visual appeal. Reduce the heat to low-medium.
Seal the pressure cooker with its regulator on. Cook for approximately 15 minutes on low heat (don’t wait for the whistle since it's on low).
Turn off the stove and let the biryani rest for 5 minutes before opening the lid.
Gently fluff up the biryani. It’s now ready to be savored and enjoyed!
To Serve
Savor the delightful Chicken Biryani paired with your choice of raita or a non-vegetarian curry. Whether you prefer a rich, gravy-based curry or a dry dish, these accompaniments perfectly complement the biryani's flavors.
Notes
Essential Tips to Make Perfect Chicken Biryani:
Select Quality Rice: Go for aged basmati or seeraga samba rice to get that authentic aroma and non-sticky texture. Quality spices are key too!
Ideal Rice-Water Ratio: For basmati rice, use a 1:1.5 rice to water ratio to ensure perfect texture.
Don't Skip Soaking: Remember to wash and soak basmati rice for an hour. This step is crucial for achieving those signature long grains.
Flavor Foundations: Take time to caramelize onions well and cook tomatoes until soft. This builds a deep, rich flavor in your biryani.
Oil or Ghee: Choose between oil and ghee based on your flavor preference.
Rice Variations: Switch up your rice choice with Seeraga samba for a softer texture and a unique taste twist in your biryani.
Style of Cooking: For the most authentic biryani experience, delve into the traditional art of Dum cooking with Mughlai Chicken Dum Biryani. This age-old technique seals in the rich flavors and aromas, offering a taste that is both unique and deeply rooted in culinary heritage.