The Secret Guide To Roasted Chicken Biryani Recipe

This chicken biryani recipe has been one among the foremost requested reader recipes and I’m so excited to share it with you today. Succulent, juicy pieces of chicken are cooked during a yogurt marinade then layered with crispy onions, coriander, mint and basmati rice to offer you a dish that the whole family will enjoy. I've changed a bit and tried this new way bye roasting the chicken.
The first time I attempted it, i used to be nervous, because it seemed so difficult and daunting and it seemed like there have been a gazillion steps. 

So I took a deep breath and decided to interrupt them down for you.

I hope you all just love it.

Let's get started...!!!

Roasted Chicken Biryani Recipe

  PREP TIME: 120 MINS

 COOK TIME:20 MINS

 TOTAL TIME:140 MINS

  COURSE:MAIN COURSE

   SERVINGS:  4

INGREDIENTS

 

Brown Onions 

2 Onions Large
1/2 cup Vegetable Oil 

Saffron:

2 tablespoon Hot Milk
10-15 Saffron strands or yellow food colour

Parboiled Rice (70-75% cooked):

2 cups Basmati Rice  
6 cups Water
2 tablespoon Salt
1 Bayleaf
5-6 Cloves
2-3 Cardamom 

• Chicken Marinade:
• 700 grams Chicken Thighs and Drumsticks ( or 4 Chicken Legs)
• 3/4 cup Yogurt or hung curd
• 1/4 cup Tomato Puree
• 1/4 cup Vegetable Oil
• 1 tablespoon Ginger Garlic Paste 
• 1 tablespoon Red Chilli Powder 
• 1 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala Powder
• 2 tablespoon Brown crispy Onions
• 1 1/4 teaspoon Salt

Other Ingredients:

1 cup Mint Leaves 
1 cup Coriander Leaves 
1 1/2 tablespoons Ghee 

 

INSTRUCTIONS

• For making brown onions, pat the onions dry and if time allows, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. Shallow fry the onions for 15 minutes on a medium flame till they are a deep golden brown, without burning them. Drain them out on a paper towel, and set aside.
• Take a bowl and add all the ingredients for the spiced roasted chicken (except the chicken leg) and mix well.
• Smear the spiced yoghurt all over the chicken and allow to marinade for 1-2 hours.
• In the meantime, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside. (or you can use yellow food clour as a substitute).
• Preheat the oven to 230ْC and roast the chicken pieces on a roasting rack for about 15-20 minutes until nicely browned.
• Boil water in a pot and add salt, whole spices and basmati rice simmer over high heat covered.
• Once it starts boiling, turn the heat down to a simmer until the rice is tender and 70% cooked.
• Heat a heavy bottomed pot, and add the rice to it and above it add the roasted chicken. Scatter half the onions all over the chicken, and then all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes - this will help steam the rice, cook it to doneness and cook the chicken. 
• After the biryani is cooked, let it rest for 5 minutes, and scatter the remaining onions on top. Serve hot with raita.

In case you made this, please take a pic and tag me on Instagram (#the.foodseasons), Facebook. Find this pin on Pinterest. I’d love to see your Roasted Chicken Biryani looked 😊.