Meghana Boneless Chicken Biryani Recipe | Bangalore Famous Meghana's Chicken Biryani

Introduction

In this tutorial, we will guide you through the process of making Meghana's famous boneless chicken biryani. This recipe is renowned in Bangalore for its rich flavors and aromatic spices, making it a perfect dish for family gatherings or special occasions. Follow these steps to recreate this restaurant-style biryani at home.

Step 1: Gather Your Ingredients

Before you start cooking, ensure you have all the necessary ingredients ready. Here’s what you’ll need:

• For the Chicken Marinade:

  • 500 grams boneless chicken, cut into pieces
  • 1 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 green chilies, slit
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon lemon juice
  • Fresh coriander and mint leaves, chopped

• For the Biryani:

  • 2 cups basmati rice
  • 3-4 tablespoons cooking oil or ghee
  • 2 medium onions, thinly sliced
  • 1-2 green chilies, slit
  • Whole spices (4-5 cloves, 2-3 cardamom pods, 1 stick cinnamon)
  • 1 cup water or chicken stock
  • Additional coriander and mint leaves for garnishing

Step 2: Marinate the Chicken

1. In a large bowl, combine the following for the marinade:
   • Yogurt
   • Ginger-garlic paste
   • Green chilies
   • Red chili powder
   • Turmeric powder
   • Salt
   • Lemon juice
   • Chopped coriander and mint leaves
2. Add the boneless chicken pieces to the marinade and mix well.
3. Cover the bowl and let it marinate for at least 1 hour (or overnight for better flavor).

Step 3: Prepare the Rice

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. Soak the rice in water for about 30 minutes, then drain.
3. In a large pot, bring water to a boil and add salt to taste.
4. Add the soaked rice and cook until it is 70% cooked (it should still have a bite).
5. Drain the partially cooked rice and set aside.

Step 4: Cook the Chicken

1. In a heavy-bottomed pot or pressure cooker, heat oil or ghee over medium heat.
2. Add the sliced onions and sauté until golden brown.
3. Stir in the remaining green chilies and whole spices (cloves, cardamom, cinnamon).
4. Add the marinated chicken to the pot, cooking until the chicken is fully cooked and the oil starts to separate.
5. Adjust the seasoning if necessary.

Step 5: Layer the Biryani

1. Once the chicken is cooked, reduce the heat to low.
2. Spread the partially cooked rice evenly over the chicken.
3. Drizzle a little oil or ghee on top and sprinkle chopped coriander and mint leaves.
4. Cover the pot with a tight-fitting lid or seal with aluminum foil to trap the steam.

Step 6: Dumm Cooking

1. Cook on low heat for about 20-25 minutes. This allows the flavors to meld and the rice to finish cooking.
2. You can place a heavy pan or tava (griddle) under the pot to ensure even heat distribution.

Step 7: Serve the Biryani

1. Once cooked, gently fluff the biryani with a fork.
2. Serve hot, garnished with additional coriander and mint leaves, along with raita (yogurt sauce) or salad on the side.

Conclusion

You have successfully made Meghana's boneless chicken biryani! This recipe combines aromatic spices and tender chicken for a delightful meal. Feel free to experiment by adding your favorite vegetables or adjusting the spice levels. Enjoy your biryani, and consider trying different variations in the future!