Hey there foodie friends,
It’s Al here, and this time around, I’m taking you on a flavorful journey to the vibrant streets of India with a dish that’s close to my heart – the ever so fragrant and festive Chicken Biryani accompanied by a soothing Cucumber Raita.
There is something incredibly magical about biryani. Perhaps it’s the array of spices that waft through the kitchen as it cooks, or the way the tender pieces of chicken nestle themselves amongst fluffy grains of rice. In our cozy kitchen here in the UK, the colorful spectacle of a biryani never fails to transport us to a faraway land.
So, why biryani, you ask? With spring rustling just around the corner, I wanted to bring something to the table that sings of warmth, spices, and all things nice. The Chicken Biryani recipe I’m sharing today hits all the right notes – it has depth, a kick of flavor, and, of course, soul.
You’ve probably seen biryani recipes that range from intimidatingly complex to oversimplified. I’ve attempted to strike a balance with this one. After several trial and error rounds (and with my better half being the patient taste-tester), I’ve refined a biryani recipe that’s not too daunting for a home cook, but still holds true to the biryani essence.
Now, grab your favorite apron, some mood music – may I suggest some breezy Bollywood tunes – and let’s embark on this culinary Indian adventure together!
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This glorious Chicken Biryani expedition demands a bit of multitasking and patience, but trust me, your taste buds will be doing a happy dance by the end of it. Be sure to follow the method closely for that authentic taste.
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The contrast of the hot, spicy, and hearty biryani with the cool, minty cucumber raita is a combination as old as time, and with one bite, you’ll understand why. That cooling raita is not just a sidekick – it’s an essential companion that brings its own refreshing zing to help balance every spice-laden forkful of biryani.
Friends, preparing and sharing this Chicken Biryani and Cucumber Raita feels much like narrating a poetic ode to my love for varied cuisines. It encapsulates a bit of adventure, the joy of cooking, and a whole lot of love – all nestled in a single dish.
This recipe feeds a crowd, but if you’re not entertaining, no worries – the leftovers taste even better the next day as the flavors continue to mingle.
I’m incredibly excited for you guys to try this one out. Don your chef’s hat, and let’s create some beautiful food memories. And hey, when you do whip up this dish, be sure to share your creations and tag the blog! I can’t wait to see your very own biryani banquets.
Happy cooking, and as always, happy eating!
Cheers,
Al
Ingredients
– 500g basmati rice
– 1kg chicken thighs, bone-in
– 3 tablespoons vegetable oil
– 2 medium onions, thinly sliced
– 2 large tomatoes, finely chopped
– 1 tablespoon ginger paste
– 1 tablespoon garlic paste
– 2 green chillies, slit lengthwise
– 1/4 cup fresh coriander leaves, chopped
– 1/4 cup fresh mint leaves, chopped
– 1 teaspoon turmeric powder
– 1 1/2 tablespoons garam masala
– 1 teaspoon cumin seeds
– 4 cardamom pods
– 4 cloves
– 2-inch piece of cinnamon stick
– 2 bay leaves
– 6 cups water
– Salt to taste
– 1/2 cup plain yogurt
– Saffron strands (a small pinch)
– 1/2 cup warm milk
– 2 tablespoons ghee
For the Cucumber Raita:
– 1 large cucumber, grated
– 2 cups plain yogurt
– 1/2 teaspoon cumin powder
– Salt to taste
– 1 tablespoon fresh coriander leaves, finely chopped
– 1 tablespoon fresh mint leaves, finely chopped
– 1/2 teaspoon black pepper, freshly ground
Method
1. Rinse the basmati rice under cold water until the water runs clear, then soak in water for 30 minutes. After soaking, drain the rice and set aside.
2. In a large pot or deep pan, heat the vegetable oil over medium heat. Add the cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for about 2 minutes until the spices are fragrant and start to sizzle.
3. Add the thinly sliced onions to the pot and fry them until they turn golden brown, which should take around 10-12 minutes. Remove about a quarter of the fried onions and set aside for garnishing the biryani later.
4. Add the ginger and garlic pastes to the pot with the remaining onions. Stir and cook for another 2 minutes.
5. Increase the heat to medium-high and add the chicken thighs to the pot, browning them for about 5 minutes on each side.
6. Mix in the turmeric powder, garam masala, salt, green chillies, chopped tomatoes, half of the coriander, and half of the mint leaves. Cook for 8-10 minutes until the tomatoes break down and the chicken is coated well with the spices.
7. Reduce the heat to low, add the plain yogurt, and cook for another 10 minutes, covered, until the chicken is tender and the oil separates from the gravy.
8. While the chicken is cooking, bring 6 cups of water to a boil in a separate large pot. Add a teaspoon of salt and the soaked/drained rice. Boil the rice for 5 minutes or until it’s 70% cooked. Drain the rice and remove it from heat.
9. Preheat your oven to 180°C (350°F).
10. Warm the milk and soak the saffron strands in it for 5 minutes to release the color and aroma.
11. Layer the partially-cooked rice over the cooked chicken in the pot, pour over the saffron-infused milk, sprinkle the reserved fried onions, and the remaining coriander and mint leaves.
12. Dot the surface with ghee, then cover the pot with a tight-fitting lid or seal with aluminum foil.
13. Place the pot in the preheated oven and bake for 25-30 minutes, at which point the chicken should be fully cooked, and the rice fully fluffy and aromatic.
14. While the biryani is in the oven, prepare the cucumber raita. Combine the grated cucumber, plain yogurt, cumin powder, salt, black pepper, and chopped herbs in a mixing bowl. Stir until well mixed. Refrigerate until the biryani is ready to serve.
15. After baking, remove the biryani from the oven and allow it to rest, covered, for an additional 10 minutes.
16. Before serving, gently fluff the rice with a fork to mix the layers and distribute the flavors without breaking the rice grains.
Serve the aromatic chicken biryani with a side of cool cucumber raita for a complete, indulgent meal.
