Chicken Biryani is a Fragrant Halal Delight
Chicken Biryani is a dish that needs no introduction—it’s a beloved classic in South Asian cuisine, known for its aromatic spices, tender chicken, and perfectly cooked rice. But what makes this dish truly special is not just its taste, but its ability to bring people together. Whether it’s a family dinner, a festive celebration, or a special gathering, Chicken Biryani is often the star of the table.
A Dish with a Global Appeal
Biryani has transcended borders and is enjoyed by millions around the world. From the vibrant streets of Karachi to the elegant dining tables in London, this dish is synonymous with celebration and joy. Its universal appeal lies in its versatility; whether it’s made with chicken, mutton, beef, or even vegetables, Biryani adapts to every palate and occasion. In Pakistan, Chicken Biryani is more than just food—it’s a symbol of hospitality and community, often served during large gatherings where it can easily feed dozens of people.
Ingredients:
- 1 kg chicken, cut into pieces
- 3 cups basmati rice, soaked for 30 minutes
- 4 tbsp oil or ghee
- 2 large onions, thinly sliced
- 3 tomatoes, chopped
- 1 cup yogurt
- 3 tbsp Biryani masala (store-bought or homemade)
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- 4 cloves
- 2-3 bay leaves
- 4 green cardamom pods
- 1 cinnamon stick
- Salt to taste
- Fresh coriander and mint leaves, chopped (for garnish)
- Fried onions (for garnish)
- Lemon wedges (for serving)
Instructions:
- Prepare the Rice: Start by bringing a large pot of water to a boil. Add the soaked basmati rice along with cumin seeds, cloves, bay leaves, cardamom, cinnamon, and salt. Cook until the rice is about 70% done—firm but not fully cooked. Drain and set aside.
- Cook the Chicken: Heat oil or ghee in a large pot over medium heat. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish. Add the chicken pieces to the pot and sauté until browned.
- Make the Gravy: Add the chopped tomatoes, yogurt, Biryani masala, red chili powder, turmeric, and salt to the chicken. Cook until the chicken is fully done and the oil begins to separate from the gravy.
- Layer the Biryani: In a large pot or Dutch oven, start layering the Biryani. First, add a layer of the cooked chicken with gravy at the bottom. Then, spread a layer of the partially cooked rice on top. Garnish with chopped coriander, mint, and the reserved fried onions. Drizzle a little oil or ghee over the top.
- Dum Cooking: Cover the pot tightly with a lid and cook on low heat for 20-25 minutes to allow the flavors to meld together. You can also place the pot in a preheated oven at 180°C (350°F) for 15-20 minutes.
- Serve and Enjoy: Serve the Chicken Biryani hot, garnished with additional fried onions, fresh herbs, and lemon wedges. Pair it with a cool raita or a simple salad to balance the rich flavors.
