Today, I’m thrilled to share with you a simple but mouthwatering recipe for biryani marinated with yogurt. It’s going to be a flavor explosion in your mouth.
So let’s dive into this mouthwatering yogurt marinated chicken biryani recipe, and trust me, your taste buds will thank you.
Ingredients for yogurt marinated chicken biryani:
- 500 grams of chicken breast
- ¼ teaspoon yellow food color (zarda ka rang)
- 2-3 tablespoons of cooking oil
- A pinch of salt, to taste
- 1 container of whole milk yogurt (dahi)
- ½ tablespoon red chili powder (lal mirch powder)
- 1 teaspoon paprika powder
- 1 and a half teaspoons of garam masala powder
- ½ teaspoon turmeric powder (haldi powder)
- 1 tablespoon coriander powder (dhania powder)
- 2 tablespoons tamarind
- 2 tablespoons ginger garlic paste (adrak lehsun paste)
- 2 tablespoons crushed green chilies (hari mirch paste)
- 2 red onions
- 2 tomatoes
- ¼ cup of cooking oil
- ½ cup of chopped fresh mint leaves
- ½ cup of chopped fresh coriander leaves
- ½ cup fried onions
Also check: Best Murgh Biryani
For Rice:
- 5 cups of basmati rice (chawal), boiled until ¾ done
- 1 sachet of chicken powder (10gms)
- 1 and ½ tablespoons of ghee
- 6-7 cups of water
- ½ teaspoon of yellow food color, or as required
- 1/2 cup fried onions (pyaz)
Instructions:
Preparation:
- First, rinse and boil the basmati rice along with a pinch of salt and water until they are ¾ cooked. After cooking, remove the pot from heat and keep it covered until you are ready for the next step.
- In a separate bowl, mix half of the yogurt, ginger garlic paste, garam masala, turmeric powder, red chili powder, green chili paste, and paprika (for a more spicy flavor). Mix well and add the chopped chicken pieces to the mix.
- Marinate well, ensuring even coating, and set the bowl in the refrigerator for at least an hour.
- Begin by heating a large non-stick pan over medium-high heat and add ghee. Once the ghee is hot, toss in the sliced onions along with a pinch of salt.
- Let them cook for about 5 to 6 minutes or until they turn a beautiful golden brown color.
- Now, it’s time to add the marinated chicken along with all its marinade, along with the tomatoes and half a stock cube. Carefully add these ingredients to the pan.
- Reduce the heat to medium and let the ingredients simmer together for about 8 to 10 minutes. Stir occasionally during this time to ensure everything cooks evenly.
- You’ll notice the tomatoes starting to soften, releasing their juices and melding with the rich flavors of the marinade.
- Once the tomatoes have softened, it’s time to add tamarind paste. Drizzle it into the pan and let it simmer along with the rest of the ingredients for another minute. This addition will boost the flavors of the dish, adding a delightful balance of sweet and sour notes.
- Now, spread half of the rice over the bottom of a serving dish. Top with half of the cooked chicken, followed by half of the chopped coriander and mint. Top with the remaining rice, chicken, and coriander.
- Gently mix the biryani until the rice is evenly coated. Divide among plates and serve with a dollop of the remaining yogurt and a sprinkling of crispy onions.
Your delicious yogurt marinated chicken biryani is ready, enjoy!
Do try our other recipes: Easy Chicken Biryani with Potatoes, Authentic Vijayawada Biryani (Chicken)