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biryani de poulet

biryani de poulet

Chicken biryani is a fragrant and flavorful one-pot meal, perfect for sharing with family or friends. This recipe combines tender marinated chicken, aromatic basmati rice, and a blend of warm spices slow-cooked to perfection.
Imprimer la recette Recette d'épingle
Temps de préparation 20 minutes
Temps de cuisson 40 minutes
Resting Time 10 minutes
Durée totale 1 hour
Cuisine Indian
Calories 650 kcal

Équipement

  • Large pot or Dutch oven

Ingrédients
  

Chicken Marinade

  • 800 g boneless chicken thighs cut into pieces
  • 1 cup plain yogurt
  • 1 tbsp fresh ginger, grated
  • 1 tbsp garlic, minced
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • salt to taste

Rice and Spices

  • 400 g basmati rice rinsed several times
  • 1 stick cinnamon
  • 4 pcs green cardamom pods
  • 3 pcs cloves
  • 1 leaf bay leaf

Assembly

  • 2 onions thinly sliced
  • 2 fresh tomatoes diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp ghee or vegetable oil
  • fresh coriander chopped, for garnish
  • 2 tbsp warm milk with a pinch of saffron strands infused

Instructions
 

  • Mix yogurt, turmeric, garam masala, ginger, garlic, and salt in a bowl. Add chicken pieces and coat well. Marinate for at least 2 hours in the fridge.
  • Bring a large pot of water to boil with cinnamon, cardamom, cloves, and bay leaf. Add rinsed basmati rice and cook until 70% done (rice should still be firm). Drain and set aside.
  • Heat ghee or oil in a large pan. Sauté sliced onions until golden brown. Add diced tomatoes and cook until soft. Stir in cumin and coriander powders, then add the marinated chicken. Cook over medium heat until chicken is fully cooked and sauce thickens.
  • In a large pot or Dutch oven, layer half of the rice, then the cooked chicken mixture, then the remaining rice. Pour the saffron-infused milk on top. Cover tightly and cook on very low heat for 20 minutes to blend flavors.
  • Remove from heat and let the biryani rest, covered, for 10 minutes before serving.

Notes

Use aged basmati rice for best results. Avoid overcooking rice initially to prevent mushiness. Marinating the chicken overnight intensifies flavors. Use a heavy-bottomed pot to ensure even cooking. Keep the lid closed during the final cooking stage to preserve steam and aroma.