Our Recipes

Biryani, the aromatic and flavorful rice dish, is a favorite among many food enthusiasts. With its origins deeply rooted in the Indian subcontinent, biryani has countless variations, each offering a unique blend of spices and ingredients. Today, I’m excited to share with you a mouthwatering Chicken Biryani recipe, using the fragrant Sanjeevani King Basmati Rice, renowned for its long grains and rich aroma. Let’s dive into the culinary journey of creating this irresistible dish!

Ingredients:

For Marination:

• 500g chicken, cut into pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For Biryani:

• 2 cups Sanjeevani King Basmati Rice
• 4 cups water
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 3-4 green chilies, slit lengthwise
• 1 cup chopped mint leaves
• 1 cup chopped coriander leaves
• 1/2 cup fried onions (for garnish)
• 1/4 cup ghee or oil
• Whole spices (2-3 bay leaves, 4-5 cloves, 4-5 green cardamoms, 2-inch cinnamon stick)
• Saffron strands soaked in warm milk (optional)

Instructions:

Marinate the Chicken:

• In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Allow it to marinate for at least 1 hour, preferably overnight in the refrigerator.

Prepare the Rice:

• Rinse the Sanjeevani King Basmati Rice under cold water until the water runs clear.
• In a pot, bring 4 cups of water to a boil. Add a pinch of salt and the rinsed rice.
• Cook the rice until it’s 70-80% done. Drain and set aside.

Sauté Onions and Tomatoes:

• Heat ghee or oil in a large pan. Add thinly sliced onions and sauté until golden brown.
• Add chopped tomatoes and green chilies. Cook until the tomatoes are soft and the mixture becomes pulpy.

Layering the Biryani:

• In a heavy-bottomed pan or biryani pot, spread a layer of marinated chicken at the bottom.
• Sprinkle chopped mint leaves and coriander leaves on top.
• Add a layer of partially cooked rice over the chicken mixture.
• Sprinkle some fried onions and whole spices (bay leaves, cloves, cardamoms, cinnamon) on top of the rice.
• Repeat the layers until all the chicken, rice, and garnishes are used up. The top layer should be rice.

Dum Cooking:

• If using saffron, drizzle the saffron-infused milk over the layered biryani.
• Cover the pan tightly with a lid or seal it with aluminum foil.
• Place the pan on low heat and let it cook on dum (steam) for 20-25 minutes. This allows the flavors to meld together and the chicken to cook tenderly.

Serve:

• Once done, gently fluff up the biryani with a fork, ensuring the layers remain intact.
• Garnish with more fried onions, chopped coriander, and mint leaves.
• Serve hot with raita, salad, or your favorite biryani accompaniments.

Enjoy the heavenly aroma and flavors of this Chicken Biryani prepared with Sanjeevani King Basmati Rice. With its tender chicken, fragrant rice, and aromatic spices, this biryani is sure to be a hit at your dining table. Bon appétit!