| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 638 | 24g | 5g | 79g |
| sugars | fibre | protein | salt |
| 13g | 5g | 32g | 1.7g |
Why I Love Indian Chicken and Onion Biryani
One of my favorite memories from childhood is the smell of my mother’s kitchen on weekends, as she delicately juggled a universal symphony of spices to create the beloved Indian classic dish: Chicken and Onion Biryani. Known for its fragrant aroma and distinctive, flavorful layers, this dish serves as a delicious bridge between my Indian heritage and Californian upbringing.
Biryani: A Flavorful Fusion
Biryani is a versatile dish that can be crafted to reflect various regions, traditions, and tastes. The Chicken and Onion Biryani version I am sharing is indicative of the vibrant flavors of Gujarat and pays homage to my West Coast influences. Think of it as a happy marriage of California’s farming abundance and India’s warm spices. It’s a dish that satisfies on both sensory and soulful levels, affirming my belief that food should not only be tasty but also tell a story.
Inspired by the Masters
In coming up with this recipe, I cannot help but acknowledge the impact of culinary wizards like Madhur Jaffrey. Her work in popularizing Indian cuisines in the West ignited a spark in me to combine the best of both worlds in my recipe. However, this Chicken and Onion Biryani remains deeply personal to me. Each ingredient and every step in preparing this magical dish echoes a unique part of my story, the journey from my mother’s kitchen in Gujarat to our family home in California.
The aromatic Basmati rice, tender chicken soaked in a potpourri of spices, the caramelized onions imparting a certain sweetness – all weaved together with the sharpness of mint and smoothness of yogurt to create a magnificent feast for the senses, that’s Chicken and Onion Biryani for you.
More than an Indian recipe, this dish also mirrors my life with my husband, Faisal, and our two amazing sons. Just as the ingredients, spices, and flavors intertwine to form a beautiful meal, our distinct roots and experiences have amalgamated to make us the loving, multicultural family we are today. And for me, there’s no better way to commemorate this than by serving up a pot full of my chicken and onion biryani at our dinner table.
What You’ll Need
- 2 cups Basmati rice
- 1.5 lbs Chicken, cut into pieces
- 3 large Onions, finely sliced
- 1/4 cup Vegetable oil
- 2 tablespoons Garlic paste
- 2 tablespoons Ginger paste
- 2 Green chili peppers, slit lengthwise
- 2 teaspoons Turmeric powder
- 2 teaspoons Red chili powder
- 2 teaspoons Garam masala powder
- 1 cup Plain yogurt
- 1 cup Fresh cilantro leaves, chopped
- 1 cup Fresh mint leaves, chopped
- 4 cups Water
- 4 Bay leaves
- 6 Cloves
- 2 inch Cinnamon stick
- 4 Cardamom pods
- Salt to taste
- Fried onion slices, for garnish
- Boiled eggs, for garnish
- Lemon wedges, for serving
Method
Step One
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Step Two
In a large pan, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they are golden brown. Keep aside half of the fried onions for garnish later.
Step Three
In the same pan with the remaining onions, add the garlic paste, ginger paste, green chili peppers, turmeric powder, red chili powder, and garam masala. Sauté for a few minutes until the spices are well combined.
Step Four
Add the chicken pieces to the pan and cook until they are well browned on all sides. Add salt to taste.
Step Five
Reduce the heat to low, add the plain yogurt, chopped cilantro, and chopped mint leaves to the pan. Mix well to evenly coat the chicken with the yogurt and herbs.
Step Six
In a large pot, bring 4 cups of water to a boil. Add the bay leaves, cloves, cinnamon stick, and cardamom pods.
Step Seven
Drain the soaked rice and add it to the boiling water. Cook the rice until it is 70% cooked, then drain the water.
Step Eight
Layer the partially cooked rice over the chicken in the pan. Sprinkle the top with the reserved fried onions.
Step Nine
Cover the pan with a tight lid and let it cook on low heat for 20-30 minutes, until the rice is fully cooked and has absorbed the flavors of the chicken and spices.
Step Ten
Serve the biryani hot, garnished with boiled eggs, extra fried onions and lemon wedges on the side.
