This classic Indian dish is best known for it’s well-seasoned taste. It combines a perfect blend of chicken, rice and vegetables to make your taste buds linger in excitement. Tasty chicken juices make their way down to the rice, trickling into every single grain to create an explosion of flavor that you won’t soon forget! You could probably search the web to find an easier chicken biryani recipe online. However, it won’t taste nearly as authentic and delicious as this one! Chicken and rice are a classic combo that’s popular all around the world. When your friends or family try this dish they’ll know exactly why these two ingredients mix together so well!
Make this classic Indian dish anytime you want delicious chicken and rice with a bit of spice. It's worth the time!
- 1 1/2 tbsp ground ginger
- 1/4 cup milk
- 1 1/2 tbsp garlic powder
- 1/2 tsp saffron
- 1 1/2 tsp yellow chili powder
- 5 tbsp butter
- 1/2 tsp garam masala
- 2 cups carrot (chopped)
- 2 tbsp water
- 2 cups green bell pepper (chopped)
- 3/4 cup plain yogurt
- 2 lb chicken thighs, legs or both
- 1 lb basmati rice
- 1 medium onion (chopped)
- 8 cups chicken stock
- 2 cups dry white wine
- 2 tsp garam masala
- 1/4 cup butter (melted)
- 2 tsp fresh mint (chopped)
- 1 1/2 tsp ground coriander
- 1 1/2 tsp fresh cilantro (chopped)
Mix together garlic powder, yellow chili powder, ground ginger, and 1/2 teaspoon garam masala in a bowl with enough water (2 tbsp is usually enough) to make a paste. Then, place the paste along with plain yogurt into a large resealable plastic bag (I use Ziploc bags). Put chicken into the bag and cover it with the yogurt marinade. Squeeze out excess air and then seal the bag. Marinate inside the refrigerator for at least 1 hour.
Boil rice, chicken stock and white wine in a large saucepan. Reduce to medium-low heat and cover. Let simmer until the rice is tender and all liquids have been absorbed. Usually around 20-25 minutes.
Preheat your oven to 350 degrees F (175 degrees C).
Using a small saucepan, keep 1/4 cup melted butter, milk, and saffron warm on low heat.
Melt the remaining 5 tablespoons of butter in a large skillet over medium heat. Then, cook and stir onion, carrot, bell pepper, and 2 teaspoons garam masala until the vegetables are golden brown. This usually takes about 10 to 15 minutes.
Remove chicken from the marinade, shake off excess, and add to vegetables. Reserve remaining marinade.
Cook and stir until all of the liquid evaporates. Stir marinade, mint, ground coriander, and cilantro into chicken mixture; reduce heat to low and simmer until chicken is tender. This usually takes about 10 minutes.
Spread about 1/3 of the rice into a large baking dish. Layer about 1/3 of the chicken and vegetable mixture over rice and then top it with 1/3 of the saffron butter mixture. Repeat the layers twice more.
Bake in the oven until it's bubbly. This usually takes about 15 minutes.
Serve and enjoy!