Chicken Biryani Recipe

Chicken Biryani is a delicate balance of artistry and indulgence. Long, slender Basmati grains infused with Saffron and gentle spices, layered with succulent, marinated chicken define a Chicken Biryani. As it steams in a sealed pot, the aromas intertwine, creating a dish that’s at once regal and comforting.

Preparation

Marinate the Chicken

  • In a large bowl, mix chicken pieces with yogurt, ginger garlic paste, lemon juice, salt and Johnny’s Chicken Biryani Masala
  • Mix thoroughly and marinate for at least 1-2 hours

Cook the Chicken

  • Sear the marinated chicken in a heavy-bottomed pan until its partially cooked and coated in its own spiced juices

Cook the Rice

  • Boil water with bay leaves, cloves, cardamoms, cinnamon and salt
  • Add soaked rice (Basmati) and parboil it to almost 70% cooked
  • Drain and keep aside

Layer the Biryani

  • In a large pot (Dum), layer chicken at the bottom. Spread half the rice over it
  • Sprinkle a little more Johnny’s Chicken Biryani Masala, chopped mint (pudina) and fresh coriander leaves
  • Repeat the layer of remaining rice and other toppings of your choice

Dum Cooking

  • Seal the lid with dough or use a tight lid
  • Cook on low flame for 25-30 mins, you may place the pot on a tawa to prevent burning
  • Let it rest for 10 mins before opening

Johnny’s Tip

“Don’t over-spice chicken. It doesn’t need to wrestle with masala – it needs to dance with it. That’s why I keep this blend soft, bright and layered.”

You may have Johnny’s Chicken Biryani Masala directly from here also.