Boneless Chicken Biryani Recipe - Pakki Style
Calories: 18
Adjust Servings Here: 8 servings
Description
This is probably the easiest chicken biryani recipe you will ever make. Chicken marinated and cooked in a yogurt gravy, over partially cooked basmati rice makes this biryani easy peasy. It takes about 40 minutes to prep and 40 minutes to cook.
Ingredients
Ingredients
- 2 cups (300 g) Thinly sliced onions deep-fried in cooking oil or 1 cup store-bought deep-fried onions
Rice with whole Spices
- 2 cups (400 g) Basmati rice
- 6 Cloves
- 2 Green cardamoms
- 2 Black cardamons
- 3 Bay leaves
- 2 Cinnamon sticks
- 1 Mace (javitri)
- 1 Star anise
- 1 tsp Caraway seeds (Shahi jeera)
Yogurt Marinade
- 2 lbs (900 g) Boneless chicken thighs cleaned and cut to bite size pieces
- 4 tbsp (60 ml) Oil divided
- 1 cups (240 ml) Yogurt
- 1 tbsp Ginger grated
- 1 tbsp Garlic minced
- 1 tsp Garam masala
- 2 tbsp Coriander powder
- 1 tbsp Cumin powder
- ½ tsp Turmeric powder
- 1 tsp Sweet paprika
- ½ tbsp Chilly powder spicy or mild
- 2 tbsp Lemon juice
- 2 Bay leaves
- 1 tsp Salt
- ½ tsp Pepper
For layering
- 1 tsp Saffron threads soaked in ¼ cup water (or food colors)
- ¼ cup Mint leaves chopped
- ½ cup Cilantro chopped
Instructions
- Marinate Chicken - Add all the marinade ingredients to a bowl and combine well. Then, add the chicken pieces and mix well. Cover and let marinate for 30 minutes or overnight in the fridge.2 lbs Boneless chicken thighs, 4 tbsp Oil, 1 cups Yogurt, 1 tbsp Ginger, 1 tbsp Garlic, 1 tsp Garam masala, 2 tbsp Coriander powder, 1 tbsp Cumin powder, ½ tsp Turmeric powder, 1 tsp Sweet paprika, ½ tbsp Chilly powder, 2 tbsp Lemon juice, 2 Bay leaves, 1 tsp Salt, ½ tsp Pepper
- Caramelized Onions - In a saute pan, add 2 tbsp cooking oil and 1 cup of sliced onions. Saute with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes on low heat. Set aside. Alternatively, you can deep fry the onions in oil until they are golden brown, then drain on a paper towel.2 cups Thinly sliced onions deep-fried in cooking oil
- Saffron - Soak the saffron in ¼ cup and let it steep for 10 minutes - set aside.
- Partially cook Rice - Wash and soak basmati rice in water for 30 minutes. Drain. Then, place a large pot of water on the stove and add the whole spices. Let it come to a boil. Add the salt and rice, stir, and let it boil. Cook the rice for about 3 to 4 minutes until it is 70% cooked (see rice test notes below). Drain and set aside.2 cups Basmati rice, 6 Cloves, 2 Green cardamoms, 2 Black cardamons, 3 Bay leaves, 2 Cinnamon sticks, 1 Mace, 1 Star anise, 1 tsp Caraway seeds
- Cook the chicken - To a heavy bottom pan or Dutch oven, add the remaining oil and saute the remaining onions until lightly golden. Then, add the marinated chicken and cook until the chicken is no longer pink. Add the cilantro. Cover and cook on medium to low for 8 to 10 minutes. Open and cook another 5 minutes for the excess liquid to evaporate.
- Layer the biryani - Once the chicken is ready, top it with half the drained, partially cooked rice. Sprinkle some chopped herbs (cilantro and mint) and caramelized onions. Top with the remaining rice, herbs, and caramelized onions.1 tsp Saffron threads soaked in ¼ cup water, ¼ cup Mint leaves, ½ cup Cilantro
- Seal and cook - Cover the pot with a lid and make sure it is sealed well. You want all the steam to stay in. Cook on low for 20 minutes.
- Rest before serving - When the cooking time is done, don't open the pot just yet. Let the residue heat continue to steam for another 10 minutes.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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