Indian Chicken Biryani

To marinate chicken for Indian Chicken Biryani, mix 500 g of chicken pieces with 200 g of yogurt, 2 tbsp of ginger-garlic paste, 1 tbsp of red chilli powder, 1 tbsp of biryani masala, and a dash of salt. Let the mixture rest for at least 2 hours to allow the flavors to penetrate the chicken.

If you don't have ghee, you can substitute it with vegetable oil or butter. For a dairy-free option, use coconut yogurt instead of regular yogurt. If you want a milder flavor, reduce the amount of red chilli powder or use paprika instead.

To store leftover Indian Chicken Biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, where it can last for up to 2 months. Reheat thoroughly before serving.

Indian Chicken Biryani pairs wonderfully with raita, a yogurt-based side dish that helps balance the spices. You can also serve it with a fresh salad, pickles, or a tangy chutney to enhance the meal experience.

To cook basmati rice for Chicken Biryani, rinse 500 g of rice under running water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain. Boil in 2 L of water until it's about 70% cooked, then drain and set aside before layering it over the chicken.