Chicken Biryani

To properly marinate chicken for biryani, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, and salt in a large bowl. Coat the chicken pieces evenly with this marinade and refrigerate for at least 30 minutes, or preferably overnight. This allows the spices to penetrate the meat, resulting in a more flavorful dish.

If you don't have basmati rice, you can substitute it with jasmine rice or long-grain rice. However, keep in mind that the texture and aroma may differ slightly. For a healthier option, you can also use brown rice, but you will need to adjust the cooking time as brown rice takes longer to cook.

To store leftover chicken biryani, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. When reheating, add a splash of water to prevent it from drying out.

Chicken biryani pairs wonderfully with a variety of side dishes. Consider serving it with raita (yogurt sauce), salad, or a tangy pickle to balance the flavors. You can also serve it with a simple cucumber and tomato salad for a refreshing contrast.

Yes, you can make chicken biryani in a pressure cooker. After marinating the chicken and sautéing the spices and onions, add the marinated chicken and cook for a few minutes. Then, layer the partially cooked rice on top, add saffron milk, and a little water. Close the lid and cook on high pressure for about 5-7 minutes. Allow the pressure to release naturally before opening the lid.