The ONLY Chicken Biryani Recipe You’ll Ever Need!

📝 Ingredients: 400 gms boneless chicken thighs 1/4 tsp turmeric powder Salt – to taste 1 tbsp ginger-garlic paste 250 gms basmati rice 2–3 green cardamoms 1 bay leaf 1 cinnamon stick 1 masala cardamom (black cardamom / badi elaichi) 3 medium onions – thinly sliced 1 large tomato – finely chopped 1 green chilli – slit 1 cup curd (dahi) 2.5 tsp chicken masala 1 tsp red chilli powder 1 tsp Kashmiri red chilli powder (for colour) Ghee – as needed Fresh coriander leaves – chopped Fresh mint leaves – chopped Keora water – for flavour (optional) Rice water – for layering 👩‍🍳 Method: Marinate the Chicken Wash 400 gms of boneless chicken thighs. Marinate them with 1/4 tsp turmeric, salt, and 1 tbsp ginger-garlic paste. Set aside for at least 20 minutes. Prepare the Masala In a pressure cooker, heat some ghee. Add 1 bay leaf, cinnamon, green cardamoms, and black cardamom (masala elaichi). Then add 3 medium sliced onions and sauté until golden brown. Add Tomato & Spices Add 1 large finely chopped tomato and 1 slit green chilli. Sauté until the tomatoes soften. Add 1 tsp red chilli powder, 1 tsp Kashmiri red chilli powder, and 2.5 tsp chicken masala. Mix well. Cook the Chicken Add the marinated chicken to the masala and let it simmer. Once the chicken begins to release juices, reduce the flame and add 1 cup curd (dahi). Let it simmer gently. Add lots of fresh coriander and mint leaves for added flavour. Cook the Rice In a separate pot, wash and cook 250 gms basmati rice until it is 80% cooked. Drain and set aside. Layer the Biryani Once the chicken is cooked and masala is well blended, layer the 80% cooked rice on top of the chicken mixture. Drizzle keora water, a spoonful of ghee, and some reserved rice water over the rice for extra flavour and moisture. Final Cooking Close the pressure cooker lid and cook for 1 whistle on low flame. Let the pressure release naturally. Fluff up the biryani gently and serve hot with raita or salad.