How to Cook Chicken Biryani Panlasang Pinoy: The Easiest Recipe for a Delightful Dish

Chicken biryani panlasang pinoy is a beloved dish that combines the flavors of India and the Philippines. This aromatic and flavorful dish is a staple in many Filipino households and is perfect for special occasions or everyday meals. If you’re looking to impress your family and friends with your culinary skills, follow this step-by-step guide to learn how to cook chicken biryani panlasang pinoy like a pro.

Ingredients for Chicken Biryani Panlasang Pinoy

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red chili powder (optional, for heat)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Rice:

• 2 cups basmati rice
• 2 cups water
• 1 teaspoon salt

For the Biryani Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped (optional, for heat)
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 cup plain yogurt
• 1/2 cup water
• 1 teaspoon lemon juice

For Garnish:

• Fresh mint leaves
• Fresh cilantro leaves
• Sliced almonds (optional)

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine the chicken pieces with the vegetable oil, garam masala, turmeric, cumin, coriander, chili powder (if using), salt, and black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.

2. Cook the Rice

Rinse the basmati rice in a fine-mesh sieve until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and all the water has been absorbed.

3. Prepare the Biryani Sauce

In a large skillet or Dutch oven over medium heat, heat the vegetable oil. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic, ginger, and green chili (if using) and cook for 1 minute more.

Stir in the garam masala, turmeric, cumin, and coriander. Cook for 30 seconds, stirring constantly, to release the spices’ flavors.

Add the yogurt, water, and lemon juice to the skillet. Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes, or until the sauce has thickened.

4. Assemble the Biryani

In a large ovenproof dish or skillet, spread half of the cooked rice evenly over the bottom. Top with the marinated chicken pieces. Spread the remaining rice over the chicken.

Pour the biryani sauce over the rice and chicken. Gently press down on the rice to ensure it is evenly distributed.

5. Bake the Biryani

Preheat the oven to 375°F (190°C). Cover the biryani dish with aluminum foil and bake for 20-25 minutes, or until the chicken is cooked through and the rice is heated through.

6. Garnish and Serve

Let the biryani stand for 10 minutes before serving. Garnish with fresh mint leaves, cilantro leaves, and sliced almonds (if desired). Serve hot with your favorite side dishes.

Tips for the Perfect Chicken Biryani Panlasang Pinoy

• Use high-quality basmati rice for the best flavor and texture.
• Marinate the chicken for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
• Don’t overcook the rice. It should be tender but still have a slight bite to it.
• Adjust the spiciness of the biryani to your taste by adding or omitting the green chili.
• Serve the biryani with raita, a yogurt-based sauce, to balance the flavors.

Variations on Chicken Biryani Panlasang Pinoy

• Vegetable Biryani: Replace the chicken with a mix of vegetables, such as carrots, peas, potatoes, and cauliflower.
• Lamb Biryani: Use lamb meat instead of chicken for a richer flavor.
• Seafood Biryani: Add shrimp, mussels, or fish to the biryani for a seafood twist.
• Hyderabadi Biryani: This variation uses a blend of spices that gives the biryani a distinct orange color.
• Awadhi Biryani: This style of biryani is characterized by its use of saffron and kewra water, giving it a delicate aroma.

Takeaways: Savor the Flavors of Chicken Biryani Panlasang Pinoy

Chicken biryani panlasang pinoy is a culinary masterpiece that combines the best of Indian and Filipino flavors. By following this step-by-step guide and experimenting with the variations, you can create an unforgettable dish that will delight your family and friends. So gather your ingredients, fire up your stove, and embark on a culinary journey to savor the delicious flavors of chicken biryani panlasang pinoy.

Questions You May Have

1. What is the secret to making the best chicken biryani panlasang pinoy?

The secret lies in the use of aromatic spices and the layering of flavors. Marinating the chicken overnight and using a flavorful biryani sauce are also crucial for achieving the perfect dish.

2. Can I use other types of rice besides basmati?

While basmati is the preferred choice for its long grains and delicate flavor, you can use other types of rice, such as jasmine or white rice. However, the cooking time and water ratio may need to be adjusted.

3. How do I know when the biryani is ready?

The rice should be tender and all the water should have been absorbed. You can also insert a toothpick into the center of the biryani. If it comes out clean, the biryani is ready to serve.