World Food Adventure

Across India and beyond, Biryani has become a dish that unites people, whether it’s served at family gatherings, weddings, or festive occasions. Thanks to Cookpad and Home Cook worldwide sharing their food recipes, Biryani has traveled across borders, allowing home cooks everywhere to recreate this iconic meal. While there are countless regional variations, from Hyderabad to Kolkata, the heart of Biryani remains the same: a labor of love that brings joy to those who share it.

Traditional Chicken Biryani Recipe

Ingredients:

For the rice:

• 2 cups basmati rice, rinsed and soaked for 30 minutes

• 4 cups water

• 4–5 whole cloves

• 2 green cardamom pods

• 1 cinnamon stick

• 1 bay leaf

• 1 tsp salt

For the chicken marinade:

• 500 g chicken, cut into pieces

• 1 cup yogurt

• 2 tbsp ginger-garlic paste

• 1 tsp turmeric

• 1 tsp red chili powder

• 1 tsp garam masala

• Salt to taste

For the biryani:

• 2 large onions, thinly sliced

• 2 tomatoes, chopped

• 1/4 cup oil or ghee

• 1/4 cup milk with a pinch of saffron

• 2 tbsp chopped mint leaves

• 2 tbsp chopped coriander leaves

• Fried onions (for garnish)

• Boiled eggs (optional, for garnish)

Method:

1. Marinate the chicken:
   In a large bowl, combine chicken, yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix well, cover, and marinate for at least 1 hour (or overnight for best flavor).

2. Cook the rice:
   In a large pot, bring water to a boil. Add whole spices (cloves, cardamom, cinnamon, bay leaf) and salt. Add soaked rice and cook until 70% done. Drain and set aside.

3. Prepare the biryani base:
   Heat oil or ghee in a large pan. Fry the sliced onions until golden and crispy. Remove half for garnish. In the remaining oil, add tomatoes and cook until soft. Add marinated chicken and cook for 10–15 minutes until the chicken is mostly cooked.

4. Layer the biryani:
   In a heavy-bottomed pot, layer the chicken mixture at the bottom. Top with rice, sprinkle fried onions, mint, coriander, and drizzle saffron milk over the top. Cover tightly with a lid or foil.

5. Dum cooking:
   Cook on low heat for 20–25 minutes, allowing the flavors to meld. Rest for 10 minutes before serving. Garnish with boiled eggs, fried onions, and fresh herbs.

FAQs about Biryani

1. Can I make Biryani vegetarian?
Absolutely! Many food recipes on Cookpad by Home Cook worldwide feature vegetarian Biryani using paneer, mixed vegetables, or even soya chunks for a protein boost.

2. What is the secret to fluffy Biryani rice?
Using good-quality basmati rice, soaking it before cooking, and boiling it with whole spices until it’s 70% cooked helps achieve light, fluffy rice that doesn’t turn mushy.

3. Is Biryani the same as Pulao?
No, Biryani and Pulao are different. Biryani involves layering partially cooked rice over cooked meat and slow-cooking (dum), while Pulao is usually a one-pot dish with rice and meat or vegetables cooked together.

4. How can I store leftover Biryani?
Biryani can be stored in the refrigerator for up to 3 days. Reheat gently to preserve the flavor and texture. Many Home Cook worldwide recommend adding a splash of water or milk when reheating to keep it moist.

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