| Prep: 30 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 675 | 28g | 10g | 68g |
| sugars | fibre | protein | salt |
| 4g | 4g | 50g | 1.2g |
One of the dishes I cherish revisiting most is the Indian Bay Leaf Chicken Biryani. This vibrant concoction is as much about its rich array of spices as it is about its colorful presentation and delightful blend of flavors. The Biryani tells a historical tale of culinary influence and tradition, much like the culinary scene of my home city, New York.
A Symphony of Flavors
The Indian Bay Leaf Chicken Biryani is similar to other Indian rice dishes like Pulao, but what sets Biryani apart is its layering technique combined with a generous use of spices. The green chilies and red chili powder awaken your taste buds, while the basmati rice and chicken cooked in butter (ghee) create a comforting base. Peeled eggs, fried onions, and a blend of raisins and almonds balance the heat and lend a unique crunchy texture to the dish. There’s an intricate dance of flavor happening with each bite, a balance of savory, sweet, and heat that’s utterly captivating.
Healthy and Hearty
But it’s not just a delightful dance for your taste buds. This dish is also packed with nutritional benefits. The chicken in the Biryani provides a healthy source of lean protein, which is essential for muscle development and recovery. Turmeric, a distinctive part of Indian cuisine, has health-changing antioxidants and anti-inflammatory properties. Garlic and ginger, aside from adding to the layered flavors, support your immune system. The yogurt that helps tenderize the chicken also contributes probiotics for a healthy gut.
Unlike most rice dishes that can be heavy, the fragrant basmati rice combined with the freshness of mint and cilantro leaves make this Chicken Biryani relatively light and refreshing. Even the side of lemon juice, which can be squeezed over your serving of Biryani, contributes Vitamin C and aids digestion.
The Perfect Ensemble
As a stage actor, I see a beautiful parallel between putting together a theatrical production and creating this Indian Bay Leaf Chicken Biryani. Like a well-rehearsed play, every element of this dish plays its part to perfection. The ensemble of fresh ingredients and aromatic spices put up a memorable performance that lingers on the palate. If you’re adventurous, you can pair this Biryani with a cool Cucumber-Yogurt Raita or a tangy Mango Chutney, each adding an additional, harmonious layer to the gastronomic narrative of the meal.
Every time I prepare this Indian Bay Leaf Chicken Biryani, it reminds me of the subway rides through the different boroughs of NYC – diverse, vibrant, a charming chaos, and an all-round sensory delight – just like this recipe.
What You’ll Need
- 2 cups Basmati rice
- 3 lbs Chicken cut into pieces
- 4 Indian bay leaves
- 1 cup plain Yogurt
- 2 large Onions, finely chopped
- 6 Green cardamom pods
- 3 cloves Garlic, minced
- 2 tablespoons Ginger, minced
- 4 small green Chilies, sliced
- 2 teaspoons Turmeric powder
- 2 teaspoons Red chili powder
- 2 teaspoons Garam masala powder
- 1 cup fresh Cilantro leaves, chopped
- 1/2 cup fresh Mint leaves, chopped
- 1/4 cup Lemon juice
- 1 cup boiling water
- 1/2 cup clarified Butter (Ghee)
- Salt to taste
- 4 cups Water (for cooking rice)
- 1/2 cup fried Onions, for garnish
- 1/2 cup Raisins and Almonds, for garnish
- 6 Eggs, boiled and peeled for garnish
Method
Step One
Firstly, wash the basmati rice thoroughly under cold water until the water runs clear, soak it in water for 30 minutes, then drain. After that, bring 4 cups of water to a boil in a large pan, add the soaked and drained rice to it. Cook the rice until it is 70% cooked, then strain and set it aside.
Step Two
While the rice is soaking, marinate the chicken pieces. In a large bowl, combine the yogurt, minced garlic, minced ginger, green chili slices, red chili powder, turmeric powder, two of the bay leaves, salt, and half of the garam masala powder. Add the chicken pieces to this marinade, mix well ensuring all the pieces are coated with the marinade. Cover the bowl and set it aside for at least 30 minutes.
Step Three
In a large pan, melt the clarified butter (ghee) over medium heat. Add the remaining bay leaves, cardamom pods, and the chopped onions. Saute until the onions turn golden brown. Then, add the marinated chicken along with its marinade to the pan. Cook on high heat for 10 minutes.
Step Four
Now, reduce the heat to low, cover the pan, and let the chicken cook for another 20-30 minutes until it becomes tender and fully cooked. Stir occasionally to prevent sticking to the pan and ensure even cooking.
Step Five
Once the chicken is cooked, layer the partially cooked rice over the chicken in the pan. Sprinkle the remaining garam masala powder, chopped cilantro leaves, chopped mint leaves, and lemon juice over the rice layer.
Step Six
Next, pour the boiling water evenly over the rice. Cover the pan with a tight-fitting lid and cook on very low heat for 20 minutes or until the rice is fully cooked and all the flavors are well combined.
Step Seven
Finally, garnish your biryani with fried onions, raisins, almonds, and boiled, peeled eggs. You can also add a few dabs of ghee on top for extra flavor if you wish. Serve your Indian Bay Leaf Chicken Biryani warm with raita or your favorite side dish.
