Bangladesh Chicken Biryani

Welcome, food lovers! Are you ready to dive into a culinary adventure that will transport your taste buds straight to the heart of Bangladesh? Today, we're sharing the ultimate guide to making an authentic Bangladesh biryani recipe. This isn't just any `chicken biryani dish`; it's a celebration of flavors, a symphony of spices, and a truly heartwarming `biryani and chicken` experience that will have everyone asking for seconds.
Forget complicated techniques and hard-to-find ingredients. Our `biryani food recipe` is designed to be approachable for both `beginners` and `experienced bakers`, ensuring you can create a restaurant-quality `biryani rice dish` right in your own kitchen. We’ve meticulously crafted this `authentic asian recipe` to capture the rich heritage and vibrant taste of traditional Bangladeshi biryani, making it easier than ever to `make chicken biryani` that's bursting with flavor. Get ready to `cook chicken biryani` that’s fragrant, tender, and absolutely unforgettable. Let's get cooking!

Ingredients

• For the Chicken Marinade:
• 2 lbs (approx. 900g) bone-in, skinless chicken pieces (thighs and drumsticks work best)
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/4 cup fried onions (store-bought or homemade)
• 2-3 green chilies, slit (optional, for extra heat)
• 1 tablespoon lemon juice
• 2 tablespoons mustard oil (or any vegetable oil)
• Salt to taste
• For the Biryani Rice:
• 2 cups (approx. 400g) long grain basmati rice
• 4 cups water (for par-boiling)
• 2-3 bay leaves
• 4-5 green cardamom pods
• 4-5 cloves
• 1-inch cinnamon stick
• 1 teaspoon salt
• 1 tablespoon oil
• For Layering and Dum Cooking:
• 1/2 cup ghee (clarified butter)
• 1 large onion, thinly sliced and fried until golden brown (for garnish)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint leaves
• A pinch of saffron strands soaked in 1/4 cup warm milk (optional, for color and aroma)
• 1/4 cup whole milk (if not using saffron)
• 1 tablespoon rose water or kewra water (optional, for fragrance)
• A few drops of orange food color (optional, for visual appeal)

Directions

1. Marinate the Chicken (30 minutes to 4 hours)
   1. In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, garam masala, fried onions, green chilies (if using), lemon juice, mustard oil, and salt.
   2. Mix everything thoroughly, ensuring each piece of chicken is well-coated.
   3. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for best flavor.
2. Prepare the Basmati Rice
   1. Rinse the `long grain basmati rice` under cold water several times until the water runs clear. This removes excess starch.
   2. Soak the rinsed rice in fresh water for 30 minutes.
   3. In a large pot, bring 4 cups of water to a rolling boil. Add bay leaves, cardamom pods, cloves, cinnamon stick, salt, and 1 tablespoon of oil.
   4. Drain the soaked basmati rice and add it to the boiling water. Cook for 5-7 minutes, or until the rice is 70-80% cooked (it should still have a slight bite).
   5. Drain the par-boiled rice immediately and set aside. Remove the whole spices if desired, or leave them in for extra flavor.
3. Assemble the Biryani Layers
   1. Heat half of the ghee in a heavy-bottomed pot or Dutch oven (that has a tight-fitting lid) over medium heat.
   2. Add the marinated chicken to the pot and spread it evenly. Cook for 5-7 minutes, stirring occasionally, until the chicken starts to sear slightly.
   3. Reduce the heat to low.
   4. Carefully layer half of the par-boiled rice over the chicken.
   5. Sprinkle half of the fried onions, cilantro, and mint leaves over the rice.
   6. Drizzle a tablespoon of ghee over this layer.
   7. Add the remaining par-boiled rice, spreading it evenly.
   8. Sprinkle the remaining fried onions, cilantro, and mint leaves.
   9. If using saffron milk, pour it over the rice. Otherwise, drizzle the plain milk.
   10. Add the rose water or kewra water (if using) and a few drops of orange food color (if using).
   11. Drizzle the remaining ghee over the top.
4. Dum Cooking (Steaming)
   1. Cover the pot with a tight-fitting lid. You can seal the edges with dough (made from flour and water) for an authentic "dum" effect, or place a heavy object on the lid to ensure no steam escapes.
   2. Cook on very low heat for 25-30 minutes. The steam will cook the chicken through and finish cooking the rice, allowing all the flavors to meld beautifully.
   3. After 25-30 minutes, turn off the heat and let the biryani rest for another 10-15 minutes without opening the lid. This allows the steam to settle and the flavors to deepen.
5. Serve
   1. Gently open the lid. Using a wide, flat spoon, carefully mix the biryani from the bottom up, ensuring the rice and chicken are combined without mashing the rice grains.
   2. Serve hot with raita (yogurt dip), salad, or a simple pickle. Enjoy your homemade `biryani dish recipe`!