Layered Chicken Biryani

Featuring tender, juicy chicken, fragrant basmati rice, and a delicious blend of warm spices, this Layered Chicken Biryani is beautifully layered and bursting with rich aromas. It’s a crowd-pleasing dish, perfect for family gatherings, festive celebrations, or whenever you want to bring something extra special to the table!

INGREDIENTS:

• 2 cups Basmati Rice
• 500 grams Chicken Thigh Fillet

Chicken Marinade

• 1 cup Greek Yogurt
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• Pinch of Saffron
• ½ cup Warm Milk

Chicken Biryani

• 2-3 tbsp Sunflower Oil, for cooking
• 3 Cloves
• 3 Cardamom Pods
• 1 tsp Garam Masala
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• ½ tsp Chili Powder
• 1 tsp Ground Cumin
• 1 large White Onion, cut into slices
• 2 tbsp Butter, unsalted
• 3 plum Tomatoes. Cut into strips
• 1 Green Chili, cut into slices
• 2 tbsp Tomato Paste
• 1 tbsp Ginger Garlic Paste
• 1 Cinnamon Stick

For Layering

• 3 tbsp Coriander, chopped
• 1 tsp Mint, chopped
• 2 tbsp Onion, fried
• Pinch of Garam Masala
• Salt & Pepper, to taste

Raita

• 1 cup Greek Yogurt
• ½ Cucumber, chopped coarsely
• 1 tbsp Mint Leaves, chopped
• ½ tsp Cumin Powder
• Salt, to taste

PROCEDURE:

1. Start with the basmati rice. Wash it with water and swirl your hands through the rice to remove excess starch. Pour off the water. Add water again and soak the rice for 30 minutes.
2. Marinate the chicken thigh fillet. In a mixing bowl, add the Greek yogurt, chili powder, turmeric powder, and ground coriander powder. Give a good stir.
3. Cut the chicken into bite-size pieces. Add the chicken to the marinade. Mix everything. Chill in the fridge for 30 minutes.
4. Drain the water from the basmati rice.
5. Fill the same pan with 3 cups of water. Put a little salt and mix it well. Cook the basmati rice over low heat. Simmer it for 15-18 minutes. Once cooked, cover and let it cool for 10 minutes.
6. In a small bowl, mix a pinch of saffron and ½ cup warm milk. Set it aside.
7. Cook the chicken biryani. Heat oil over low heat. Add coriander powder, chili powder, and ground cumin. Give a good stir and fry the spices for a few seconds. Add the sliced onions and sauté everything. Put in the unsalted butter, sliced tomatoes, and green chili. Mix everything until the tomatoes are mushy. Mash the tomatoes using the back of your spoon. Lower the heat and pour in the tomato paste. Stir well for 3-5 minutes. Add the ginger-garlic paste and cinnamon stick. Mix it well.
8. Put the marinated chicken and season it with salt. Increase heat to medium. Mix well and simmer for 8-10 minutes.
9. Fluff up the rice. Transfer it to a serving dish.
10. Start with the layering. For the first layer, put the basmati rice on top of the chicken. Spread the saffron soaked in milk all over the rice. Season lightly with salt, chopped coriander, chopped mint, fried red onions, and a pinch of garam masala.
11. Put the second layer of basmati rice. Put some saffron soaked in milk and season again with salt, coriander, mint, fried onions, and a pinch of garam masala.
12. Lower the heat. Cover and cook for 5-8 minutes.
13. Make a raita. In a mixing bowl, add the Greek yogurt, chopped cucumber, chopped mint leaves, and cumin powder. Season it with salt. Mix them well and set it aside.
14. To assemble, transfer the biryani to a serving plate. Garnish with fried onions and mint leaves. Serve everything together.