Baked Chicken Biryani Recipe

Baked Chicken Biryani Recipe

This easy-peasy Baked Chicken Biryani Recipe is ready in a jiffy and I concocted this recipe during one of my lazy, “dontwantospendtoomuchtimeinthekitchenonSundays” and it is my lip-smacking signature dish that is relished every time I serve it. It just needs some assembly and Eureka!! You have an exotic dish ready! Not only is this Biryani easy, but it is also healthy and aromatic too and the spices infuse it with an explosion of flavours. If there was anything called Food of the Gods, this would be it, as it is exceptionally delicious.

Baked Chicken Biryani Recipe

Baked Chicken Biryani Recipe has aromatic basmati rice cooked with a bouquet garni of Indian spices layered with cooked, marinated chicken in yoghurt, ginger garlic and spices and baked for ten mutes for that slow eruption  of spices and flavours

Biryani-a One-Pot Meal

If there is any one-pot meal that deserves to be put on a pedestal, it is the Biryani; a complete meal in itself accompanied with or without raita or salan. And I have seen that chicken cooked, any which way is relished by all.  Biryani is a mixed rice dish from India and is made with spices, meat or vegetables, and rice. All over India, Biryani is the most popular dish on the menu card of any restaurant. Biryani is usually cooked in layers but it can also be cooked as one whole amalgamated dish.

Do try this Baked Chicken Biryani and share how you liked it. Another favourite veg Biryani of mine is Mushroom and Baby Corn Biryani and Chicken Dum Biryani

Baked Chicken Biryani Recipe

Ingredients:

For the marinade

1kg chicken cut into medium size pieces

2 cups thick hung curd or yoghurt

2 onions sliced

1 tbsp ginger-garlic paste

For Cooking The chicken:

4’ Cinnamon stick

5 cloves

2 anise flower

2 cardamoms

Salt to taste

1 tspChilli powder to taste

1/4th tsp orange-red food colour

2 spoon butter

For the rice:

2 large cups basmati rice washed and soaked

3 ½ cups water

2 tbsp Butter

5 cloves

6 peppercorns

5’ piece cinnamon

4 green cardamoms

2 bay leaves

1 sprig fresh Coriander

2 boiled eggs for garnishing

Method:

Marinate the chicken with all the ingredients and keep aside for 1 hour.

In a pressure cooker, add the butter and then the whole spices. Add the onions and sauté till pink. Then add the marinated chicken. Cook for 1 whistle or until chicken is tender. If the gravy is very watery then let it cook without the lid till it reduces but should not dry.

Wash and soak rice for 20 mins before cooking. Cook the rice until almost done or al dente as they will be baked later. Make a bouquet garni with all the spices and put it in the rice while it is boiling. Remove it after the rice is cooked.

Heat the oven at 100 degrees. Take a Pyrex dish and smear it with butter. Make a layer of the cooked rice. Then spoon the chicken over the rice. Make another layer with the rice and top with the chicken in the centre. Dot the dish with butter and bake for 10 to 15 minutes at 150 degrees. Garnish the Baked Chicken Biryani with the egg slices and fresh coriander and serve hot.