Simple Chicken Biryani
About this recipe
Chicken Biryani is a classic dish known for its fragrant rice and aromatic spices, making it a favorite for special occasions like Eid. In this video, Chef Varun Inamdar simplifies the process, showing how to create a delicious and easy version of this beloved recipe at home.
This version stands out because it combines marinated chicken with perfectly cooked basmati rice, all layered together for maximum flavor. Plus, the addition of boiled eggs and fresh garnishes adds a lovely touch.
Ingredient notes
- You can adjust the amount of salt according to your taste preference.
- If you don't have ghee, you can substitute it with more oil.
Tips from Get Curried’s video
- Soak the basmati rice for 15 to 20 minutes before cooking to ensure it cooks evenly and remains fluffy.
- When layering the rice with the chicken, avoid pressing down on the rice to keep it fluffy; gently move it around instead.
Good to know
- How long should I soak the basmati rice?
- Soak the basmati rice for 15 to 20 minutes before cooking.
- What is the cooking time for the biryani once the rice is added?
- Cook on high flame for 8 minutes, then on low flame for 2 minutes.
No life story here — the video and the recipe are the whole point. All credit to Get Curried: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat oil and ghee in a pan on moderate flame.
- 2
Add garam masala and peeled potatoes to the pan, cooking until the potatoes are golden brown.
- 3
In a bowl, marinate the chicken with yogurt, ginger garlic paste, salt, turmeric powder, red chili powder, fried onions, and tomatoes. Mix well.
- 4
Add the marinated chicken to the pan and mix well. Then add a little water and cover the pan, cooking on medium flame until done.
- 5
In another pan, heat ghee and oil, then add garam masala, lower the flame, and add water and salt.
- 6
Once the water is boiling, add the washed and soaked basmati rice and cook on high flame. When the rice is 3/4 cooked, drain it.
- 7
Add the drained rice and two boiled eggs to the chicken in the pan. Cover with a lid and cook on high flame for 8 minutes, then on low flame for 2 minutes.
- 8
Garnish with fried onions, fresh mint, and fresh onion.
Heads up — we had to guess a little:
- The quantity of salt is inferred as 'as required' based on common cooking practices.
Credit where it’s due: this recipe was transcribed from Get Curried’s original video on YouTube. Follow them there — it’s their dish.
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