Today, we’re sharing the ultimate Bachelor Special Chicken Biryani recipe that’s not only easy to make but also packed with flavor. This simple biryani is perfect for beginners and busy individuals who want to enjoy a delicious homemade meal without spending hours in the kitchen.
In this video, we’ll guide you through each step of preparing this mouth-watering biryani, from marinating the chicken with a blend of aromatic spices to layering it with fluffy, fragrant rice. We’ve also included tips on how to achieve that perfect biryani aroma and texture.
Ingredients:
1.2 kg chicken, cut into small pieces
2 tsp salt, to taste
½ cup plain yogurt
1 tsp lime juice, plus 1 tsp for rice water
1 tbsp garlic paste
1 tbsp ginger paste
2 tsp red chili powder (Kashmiri or any mild variant)
1 tbsp cumin powder
2 tbsp biryani masala (homemade or store-bought)
2 tbsp chopped mint leaves
4 tbsp chopped coriander leaves
4-5 green chilies, slit
¾ cup crushed fried onions
¼ cup cooking oil
2½ cups basmati or kalijeera rice
3 slices of ginger (for rice water)
½ cup cream or malai
1½ tbsp ghee
A few drops of food color (optional)
Additional chopped coriander and mint leaves, and fried onions for garnishing
Instructions:
In a pot, combine chicken pieces with 2 tsp salt, ½ cup yogurt, 1 tsp lime juice, garlic paste, ginger paste, red chili powder, cumin powder, biryani masala, chopped mint, chopped coriander, green chilies, crushed fried onions, and cooking oil. Mix well and marinate for at least 30 minutes.
In a large pot, bring enough water to a boil. Add salt to taste (water should taste like seawater), 1 tsp lime juice, and 3 slices of ginger. Add the basmati or kalijeera rice and cook on high heat for 5 minutes. Drain the rice and set aside.
Reserve ½ cup of the rice cooking water and add it to the marinated chicken. Mix well.
Layer the partially cooked rice over the marinated chicken. Pour ½ cup cream or malai over the rice, followed by 1½ tbsp of ghee, a few drops of food color (if using), and sprinkle additional chopped coriander, mint leaves, and fried onions.
Seal the pot with aluminum foil tightly. Place it on high heat for 5 minutes until you can smell the aromatic biryani fragrance. Then reduce the heat to low, cover with a lid, and cook for 40 minutes.
Once done, let it rest for 10 minutes. Then, carefully open the foil and gently mix everything together.
Serve the Chicken Biryani with yogurt raita.
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