This Smoky Chicken Biryani is a unique twist on the classic dish, incorporating a rich smoky flavor using a traditional charcoal infusion method. Tender chicken pieces are marinated in aromatic spices, layered with fragrant basmati rice, and infused with a distinct smoky aroma, giving the biryani an unforgettable depth of flavor. Perfect for special occasions or when you want to elevate your biryani game.
Smoky Chicken Biryani with Charcoal
Course: MainCuisine: PakistaniDifficulty: Easy4-5
servings30
minutes50
minutes550
kcalIngredients
- For the Rice:
2 cups Basmati rice
4 cups water
1 bay leaf
4 cloves
2-3 green cardamom pods
1-inch cinnamon stick
Salt to taste
- For the Chicken Marinade:
500g chicken thighs, boneless, cut into pieces
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
Juice of 1 lemon
1 teaspoon smoked paprika (for a smoky flavor)
- For Cooking:
2 large onions, thinly sliced
2 tomatoes, chopped
1/2 cup fresh coriander leaves, chopped
1/4 cup fresh mint leaves, chopped
2 green chilies, slit
1 teaspoon cumin seeds
4 cloves
1-inch cinnamon stick
2 tablespoons ghee (clarified butter) or oil
Charcoal piece for smoking
Instructions
- Prepare the Rice:
- Rinse Basmati rice thoroughly and soak it for 30 minutes. Drain.In a large pot, boil water with salt, bay leaf, cloves, cardamom, and cinnamon. Add the drained rice and cook until 70% done. Drain and set aside.
- Marinate the Chicken:
- Mix yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, salt, lemon juice, and smoked paprika in a bowl.Add chicken pieces and marinate for at least 1 hour.
- Cook the Chicken:
- Heat ghee or oil in a large pan. Add cumin seeds, cloves, and cinnamon stick. Sauté until aromatic.Add sliced onions and fry until golden brown.Add tomatoes and cook until they soften.Add marinated chicken and cook until well browned and cooked through.
- Layer the Biryani:
- In the same pan, layer half the cooked rice over the chicken mixture.Sprinkle with coriander, mint leaves, and green chilies.Add the remaining rice on top.
- Charcoal Infusion:
- Heat a small piece of charcoal until red hot. Place it in a small metal bowl or foil cup.Drizzle a few drops of ghee over the hot charcoal, quickly cover the biryani pot with a tight lid to capture the smoke.Let it sit for 10 minutes, allowing the biryani to absorb the smoky flavor.
- Serve:
- Remove the charcoal and gently fluff the biryani. Serve hot with raita and a side salad.
Notes
- Rich Aromatic Spices: The biryani features a blend of warm spices like cardamom, cinnamon, and cloves, which perfectly complement the smoky flavor and tender chicken.
- Bold and Flavorful: The smoky essence, combined with the rich spice blend, creates a hearty and unforgettable flavor profile, elevating the traditional biryani experience.
This Smoky Chicken Biryani offers an extraordinary culinary experience, combining tender, spice-marinated chicken and fragrant basmati rice infused with the deep, rich aroma of charcoal smoke. The biryani has layers of flavor—earthy, spicy, and smoky—thanks to the traditional dum (slow cooking) technique, which ensures that every grain of rice is perfectly cooked and flavorful. The smoky infusion elevates the dish, giving it a barbecue-like essence, while the warm spices like cardamom, cinnamon, and cumin create a robust, aromatic profile. It’s a biryani that’s bold, hearty, and sure to impress at any gathering.
