A simple, flavorful Indian chicken biryani made using an all-in-one marinade and mix-in method. No layering required, just marinate everything, cook the chicken and potatoes, then mix in fluffy rice for a beautifully blended biryani that’s packed with traditional flavor.
Equipment
- 1 20cm high pot to cook the rice
- 1 30cm large pot to cook the chicken
- 1 large mixing bowl to marinate the chicken
- 1 sharp knife
- 1 Cutting board
- mixing spoons
Ingredients
For the Rice
- 300 g basmati rice
- 1 tbsp coarse salt (to taste)
- 3/4 tsp turmeric
- 1 cinnamon stick
For the Chicken
- 1/4 cup vegetable oil (sunflower)
- 1 whole chicken (cut into pieces)
- 1 tbsp vadouvan (optional)
- 4 tbsp mixed Kashmiri chilli powder
- 1 tbsp turmeric
- 1 1/2 tsp crushed ginger and garlic
- 4 fresh green chillies
- 1 sprig thyme
- 1 sprig curry leaves
- 1 tbsp coarse salt (to taste)
- 2 tbsp garam masala
- 1/2 cup (125g) plain yogurt
- 1 tomato
- 1 onion
- 20 g mint (optional)
- 150 g margarine
- dhania (to garnish)
- 5 potatoes (sliced in half)
Instructions
- Parboil the Rice: Rinse the basmati rice until the water runs clear. Boil with salt, turmeric, and a cinnamon stick until the grains are about 70% cooked. Drain and set aside.
- Marinate Everything Together: In a large mixing bowl, add the chicken pieces, vadouvan, Kashmiri chilli powder, turmeric, crushed ginger, crushed garlic, green chillies, thyme, curry leaves, salt, garam masala, and yogurt. Add the sliced onions, sliced tomatoes, chopped mint, chopped dhania, and sliced potatoes. Mix thoroughly until everything is well coated. Marinate for at least 30 minutes, or longer for deeper flavor.
- Cook the Marinated Chicken: Heat oil in a large pot. Add the entire marinated mixture to the pot. Cook on medium heat, stirring occasionally. Add a little water (about 1 - 2 cups) to help the potatoes cook and prevent burning. Simmer until the chicken is fully cooked and the potatoes are tender.
- Add Margarine: While the chicken and potatoes are cooking (but before the potatoes fully cook), add small pieces of margarine over the mixture. This enriches the flavors, adds a subtle creaminess, and helps the masala coat the rice evenly when mixed later.
- Remove the Potatoes: Once the potatoes are soft, use a spoon to gently remove them from the pot.Set aside carefully so they stay whole.This prevents the potatoes from breaking when the rice is mixed in.
- Mix in the Rice: Once the chicken is fully cooked, add the parboiled rice directly into the pot.You can leave a small amount of rice aside to sprinkle on the top.Gently fold everything together, ensuring the rice is evenly coated with the chicken masala.
- Steam: Reduce the heat to low. Cover the pot with a lid to trap steam. Let it steam for another half an hour or more to infuse the flavors.
- Serve: Fluff gently with a spoon and serve warm with raita, salad, or pickles.
Notes
- Adjust the amout of fresh chillies and chilli powder according to your preferred spice level.
- Removing potatoes prevents them from breaking during mixing.
- Leave a little rice aside to add on top for a nicer texture and appearance.
- Add water only as needed to soften potatoes, and to avoid burning.
- Use long-grain basmati rice for best results.
- Stir gently when mixing to keep rice grains intact.