Chicken and Veg Biryani Recipe for Flavorful Meals

There’s something truly magical about biryani – a dish that brings together fragrant basmati rice, tender chicken, and a vibrant mix of vegetables with a symphony of spices. This Chicken and Veg Biryani recipe is a perfect balance of flavors and textures that will transport your taste buds straight to the heart of Indian cuisine.

Whether you’re cooking for a family dinner or a special occasion, this one-pot wonder is sure to impress. It’s hearty, wholesome, and bursting with aromas that fill your kitchen and your soul.

What makes this biryani stand out is the combination of succulent chicken pieces and fresh vegetables cooked together with aromatic spices and layered with saffron-infused rice. It’s a complete meal that caters to lovers of both meat and veggies.

Plus, it’s easier to make than you might think – no need for complicated techniques or hard-to-find ingredients.

Ready to dive into making a delicious homemade biryani that’s packed with flavor and warmth? Let’s get started!

Why You’ll Love This Recipe

This Chicken and Veg Biryani is a crowd-pleaser for many reasons. First, it’s incredibly flavorful without being overly spicy, making it perfect for all palates.

The chicken is juicy and tender, absorbing the rich spices, while the vegetables add a lovely freshness and texture.

The recipe uses simple, common ingredients that you can find in most grocery stores or your own pantry. It’s a one-pot meal, which means less cleanup and more time to enjoy your feast.

Additionally, biryani is a versatile dish – you can adjust the vegetables and spices to your liking or based on what you have available. It’s an excellent way to introduce your family or friends to authentic Indian flavors in a comforting meal.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 500 grams chicken thighs, cut into bite-sized pieces
• 1 cup mixed vegetables (carrots, peas, green beans, potatoes)
• 2 large onions, thinly sliced
• 3 tomatoes, chopped
• 2 tablespoons ginger-garlic paste
• 1/2 cup plain yogurt
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 4 green chilies, slit (optional for mild heat)
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 2 teaspoons garam masala
• Whole spices: 4 cloves, 4 green cardamoms, 2 bay leaves, 1 cinnamon stick, 1 star anise
• 1/4 teaspoon saffron strands soaked in 3 tablespoons warm milk
• 4 tablespoons ghee or cooking oil
• Salt to taste
• Water for cooking rice

Equipment

• Large heavy-bottomed pot or Dutch oven with lid
• Large frying pan or skillet
• Fine strainer for rinsing rice
• Mixing bowls
• Measuring spoons and cups
• Wooden spoon or spatula
• Small bowl for soaking saffron

Instructions

1. Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes. Drain and set aside.
2. Cook the chicken and vegetables: Heat 2 tablespoons of ghee or oil in a large skillet over medium heat. Add the whole spices – cloves, cardamoms, bay leaves, cinnamon, and star anise – and sauté until fragrant (about 1 minute).
3. Add the sliced onions and cook until golden brown and caramelized, about 10-12 minutes. Remove half of the onions and set aside for garnishing later.
4. Add the ginger-garlic paste to the remaining onions in the pan and sauté for 2 minutes until raw smell disappears.
5. Stir in the chopped tomatoes and cook until soft and mushy, about 5 minutes.
6. Add the chicken pieces and cook on medium heat until they start to brown, about 7-8 minutes.
7. Mix in turmeric powder, red chili powder, garam masala, and salt. Stir well to coat the chicken with spices.
8. Add the mixed vegetables and cook for another 5 minutes, stirring occasionally.
9. Turn the heat to low and add the yogurt, cilantro, mint leaves, and green chilies. Mix well and cook for 5 more minutes until the chicken is cooked through and the vegetables are tender. Remove from heat.
10. Cook the rice: In the large heavy-bottomed pot, bring 6 cups of water to a boil. Add a pinch of salt and the soaked, drained rice.
11. Cook the rice until it is 70% cooked (it should still have a slight bite). Drain the rice and set aside.
12. Layer the biryani: In the heavy-bottomed pot, spread half of the cooked chicken and vegetable mixture evenly.
13. Layer half of the partially cooked rice over the chicken mixture.
14. Sprinkle half of the caramelized onions and half of the saffron milk over the rice.
15. Repeat the layering with the remaining chicken mixture, rice, caramelized onions, and saffron milk.
16. Drizzle the remaining ghee or oil on top to help the flavors meld and keep the rice moist.
17. Dum cooking: Cover the pot tightly with a lid or seal with aluminum foil to trap the steam. Cook on very low heat for 25-30 minutes to allow all the flavors to meld together.
18. Once done, turn off the heat and let the biryani rest for 10 minutes before opening the lid.
19. Serve: Gently fluff the biryani with a fork to mix the layers slightly and serve hot with your favorite raita or salad.

Tips & Variations

For best results, use aged basmati rice as it cooks up fluffy and separate, essential for a perfect biryani texture.

You can substitute chicken thighs with boneless breasts or even lamb if you prefer a different protein.

Feel free to customize the vegetables based on seasonality or preference – bell peppers, cauliflower, or even mushrooms work beautifully.

To make this recipe vegetarian, replace chicken with extra vegetables or paneer and increase the cooking time slightly.

If you want a smoky flavor, add a small piece of hot coal on top of the rice, drizzle with ghee, and cover immediately for 5 minutes before serving.

Nutrition Facts

Serving Suggestions

This biryani pairs wonderfully with a cool, creamy cucumber raita or a tangy tomato-onion salad. You can also serve it alongside a simple green salad with lemon vinaigrette for a fresh contrast.

For a more indulgent meal, offer warm naan or paratha bread to scoop up the delicious rice and chicken. If you enjoy a bit of spice, a side of pickled vegetables or chutney adds a delightful zing.

To explore more delicious dishes that complement biryani, check out these recipes:

• Chicken Recipe With Mayonnaise And Chutney
• Thelma Sanders Squash Recipe
• Bariatric Meatloaf Recipe

Conclusion

Making Chicken and Veg Biryani at home is a rewarding culinary experience that brings the rich flavors of Indian cuisine right to your table. This recipe balances the savory taste of tender chicken with the natural sweetness and crunch of fresh vegetables, all wrapped in aromatic, spiced basmati rice.

It’s an impressive dish that’s easier than it looks and guaranteed to satisfy your family and guests alike.

Whether you’re a seasoned cook or new to Indian cooking, this recipe offers a wonderful opportunity to expand your kitchen repertoire. Plus, with the helpful tips and variations, you can customize it to suit your preferences and dietary needs.

Dive in, enjoy the process, and savor every bite of this flavorful biryani – your next favorite comfort food!

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