Aromatic Chicken Biryani with Saffron-Infused Basmati Rice

Recipe Collection: Dinner

Aromatic Chicken Biryani with Saffron-Infused Basmati Rice transports your taste buds to South Asia with this traditional Indian/Pakistani dish that’s perfect for family gatherings or special occasions. This non-vegetarian recipe features tender chicken simmered with fragrant spices and saffron-infused basmati rice, creating a rich and flavorful meal. Ideal for those who appreciate bold flavors, this dish is versatile enough to be served on its own or paired with a side salad.

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Overview

Experience the rich and aromatic flavors of this Fragrant Spiced Chicken Biryani, a traditional Pakistani/Indian dish perfect for special occasions. This recipe combines tender chicken with a medley of spices and saffron-infused basmati rice, creating a symphony of flavors that will transport your taste buds to South Asia. While it requires some preparation, the end result is a dish that is truly worth the effort.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Indian/Pakistani

Serving Size: 6

Cooking Time: 110 minutes

Ingredients

• 4 Tablespoons (tbsp) vegetable oil, divided
• 4 Small potatoes, peeled
• 2 Large onions, minced
• 2 Cloves garlic, minced
• 1 Tablespoon fresh ginger root, minced
• 2 Medium tomatoes, peeled
• 1 Teaspoon (tsp) salt
• 1 Teaspoon (tsp) cumin, ground
• 0.5 Teaspoon (tsp) chili powder
• 0.5 Teaspoon (tsp) black pepper, ground
• 0.5 Teaspoon (tsp) turmeric, ground
• 2 Tablespoons (tbsp) plain yogurt
• 2 Tablespoons (tbsp) fresh mint leaves, minced
• 0.5 Teaspoon (tsp) cardamom, ground
• 1 2 Inch piece cinnamon stick
• 3 Pounds (lb) chicken pieces, divided
• 1 Pound (lb) basmati rice
• 2.5 Tablespoons (tbsp) vegetable oil
• 1 Large onion, diced
• 5 Pods cardamom
• 3 Whole cloves
• 1 1 Inch piece cinnamon stick
• 0.5 Teaspoon (tsp) ginger, ground
• 1 Pinch saffron
• 4 Cups chicken stock
• 1.5 Teaspoons (tsp) salt

Steps

1. Prepare the Potatoes: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the potatoes until lightly browned, about 3 to 5 minutes. Remove and drain on a paper towel-lined plate. Set aside.
2. Cook the Aromatics: In the same skillet, add the remaining 2 tablespoons of oil. Sauté the onions, garlic, and ginger until the onions are soft and golden. Add the tomatoes, salt, cumin, chili powder, black pepper, and turmeric. Cook, stirring constantly, for 5 minutes.
3. Simmer the Chicken: Stir in the yogurt, mint, cardamom, and cinnamon stick. Cover and cook over low heat, stirring occasionally, until the tomatoes are cooked to a pulp. Add a little hot water if the mixture becomes too dry. Add the chicken, stirring well to coat. Cover and cook over very low heat until the chicken is tender, about 35 to 45 minutes. Reduce the gravy if necessary by cooking uncovered for a few minutes.
4. Prepare the Rice: Wash the basmati rice thoroughly and drain in a colander for at least 30 minutes.
5. Cook the Rice: Heat the oil in a large skillet. Add the diced onion and cook until golden. Add the cardamom pods, cloves, cinnamon stick, ground ginger, and saffron. Stir in the rice until well coated with the spices.
6. Combine with Stock: Heat the chicken stock with salt in a medium pot until hot. Pour over the rice and stir well.
7. Assemble the Biryani: Add the chicken mixture and fried potatoes to the rice. Stir gently to combine and bring to a boil.
8. Steam the Biryani: Reduce the heat to very low, cover with a tight-fitting lid, and steam for 20 minutes without lifting the lid or stirring.
9. Serve: Spoon the biryani onto a warm serving dish and garnish with additional chopped mint leaves if desired. Enjoy the aromatic and flavorful experience of this traditional dish.

Enjoy your homemade Aromatic Chicken Biryani with Saffron-Infused Basmati Rice!