Chicken Biryani with Saffron is a delicious and aromatic Indian rice dish made with marinated chicken, fragrant spices, and saffron-infused rice. Here’s a recipe you can follow:
Ingredients:
1 lb. chicken (bone-in, skinless, cut into pieces)
2 cups basmati rice
2 onions (sliced)
1 tomato (chopped)
2-3 green chilies (slit lengthwise)
1/4 cup yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp black pepper powder
1 cinnamon stick
3-4 cloves
3-4 green cardamom pods
1 bay leaf
1/2 tsp saffron strands
1/4 cup milk
1/4 cup ghee or oil
Salt to taste
Fresh coriander leaves (for garnish)
Instructions:
Wash and soak the basmati rice for 30 minutes. Drain the water and keep the rice aside.
In a large mixing bowl, add the chicken pieces, yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, and salt. Mix well to coat the chicken pieces evenly. Cover and let it marinate for at least 1 hour.
In a heavy-bottomed pan or a pressure cooker, heat ghee or oil. Add the cinnamon stick, cloves, green cardamom pods, and bay leaf. Saute for a few seconds.
Add the sliced onions and saute until golden brown.
Add the marinated chicken and saute for 5-7 minutes until the chicken pieces are slightly browned.
Add the chopped tomatoes and green chilies. Mix well and saute for another 2-3 minutes.
Add 1.5 cups of water to the chicken and mix well. Bring it to a boil, reduce the heat to low, cover the pan and let it cook for 10-12 minutes until the chicken is tender and fully cooked. If using a pressure cooker, cook for 1 whistle on high heat, then reduce the heat to low and cook for another 5 minutes.
While the chicken is cooking, heat the milk in a small saucepan. Add the saffron strands and let it infuse for 5 minutes.
In a separate large pot, bring 8 cups of water to a boil. Add the soaked rice and salt. Cook for 5-7 minutes until the rice is parboiled. Drain the rice and keep aside.
Once the chicken is fully cooked, layer the rice on top of the chicken. Drizzle the saffron-infused milk on top of the rice.
Cover the pan with a tight-fitting lid and cook on low heat for 10-12 minutes until the rice is fully cooked and fluffy.
Turn off the heat and let the biryani rest for 10-15 minutes.
Garnish with fresh coriander leaves and serve hot with raita, salad, or pickle.
Enjoy your delicious Chicken Biryani with Saffron!