Chicken Biryani from Swig features tender, marinated chicken cooked with fragrant basmati rice, aromatic spices like cardamom and cloves, and garnished with fresh cilantro and fried onions, offering a vibrant, flavorful dish with a rich, savory aroma and colorful presentation.
Equipments
- Large heavy-bottomed pot or Dutch oven
- Mixing bowls
- Knife
- Cutting board
- Measuring cups and spoons
- Tongs or slotted spoon
- Saucepan (for frying onions)
- Colander or sieve (for rinsing rice)
- Mortar and pestle or spice grinder
- Aluminum foil or lid (for dum cooking/steaming)
- Serving spoon
Ingredients
- 2 lbs (900g) bone-in chicken pieces
- 2 cups basmati rice
- 1 cup plain yogurt
- 2 large onions
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 4 tablespoons ghee or vegetable oil
- 5-6 whole green cardamom pods
- 6-8 whole cloves
- 2-3 inch cinnamon stick
- 2 bay leaves
- 1/2 teaspoon whole black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1-2 green chilies
- 1/2 teaspoon red chili powder
- Juice of 1/2 lemon
- Salt
- Water
To achieve the authentic flavor of Swig's Chicken Biryani, use high-quality basmati rice, rinsed thoroughly to remove excess starch and soaked for at least 30 minutes to ensure fluffy grains after cooking. Marinating the bone-in chicken pieces in yogurt combined with ginger-garlic paste and spices enhances tenderness and infuses deep flavor. Whole spices such as green cardamom, cloves, cinnamon stick, and bay leaves must be gently fried in ghee or oil to release their aroma before mixing with the chicken and rice. Fresh cilantro and mint leaves contribute vibrant herbal notes, while frying sliced onions until golden brown adds essential sweetness and texture. Your homemade Chicken Biryani from Swig copycat menu will deliver a rich, savory aroma and visually appealing presentation when these ingredient tips are followed precisely.
Instructions
- Rinse basmati rice in a colander or sieve until water runs clear. Soak rice in water for 30 minutes.
- Slice onions thinly.
- Fry half the sliced onions in a saucepan with ghee/oil until golden brown and crispy. Set aside for garnish.
- Chop mint and cilantro leaves; split into two portions each.
- In a large mixing bowl, combine yogurt, ginger paste, garlic paste, red chili powder, coriander powder, turmeric powder, lemon juice, half of the chopped mint and cilantro, and salt.
- Add chicken pieces to the marinade, mix well, and let rest for at least 30 minutes (preferably 1-2 hours).
- Boil water in the large pot; add cumin seeds, cardamom pods, cloves, cinnamon stick, bay leaves, and black peppercorns.
- Add soaked, drained rice and partially cook for 5-7 minutes, until 70% cooked. Drain and set aside.
- Heat remaining ghee/oil in the same heavy-bottomed pot or Dutch oven.
- Add remaining sliced onions and green chilies; sauté until softened.
- Add marinated chicken with all marinade to the pot. Cook on medium-high heat, stirring, until chicken is browned and partially cooked.
- Sprinkle half of fried onions, remaining mint, and cilantro over the chicken.
- Layer partially cooked rice evenly over the chicken mixture.
- Sprinkle remaining fried onions, mint, cilantro, and garam masala on top.
- Drizzle some ghee/oil over the layer.
- Cover tightly with aluminum foil or a lid to seal the pot.
- Cook on very low heat (“dum”) for 25-30 minutes.
- Let biryani rest, uncovered, for 5 minutes before serving.
- Fluff gently with a serving spoon.
- Serve hot.
Substitution
Chicken Biryani from Swig copycat menu brings together marinated chicken, fragrant basmati rice, and a blend of aromatic spices for a rich, savory dish. If you don't have access to whole spices like green cardamom, cloves, or cinnamon stick, ground versions can be used but add them cautiously to avoid overpowering flavors. You may substitute ghee with vegetable oil or butter depending on dietary preferences without compromising the dish's richness. When rinsing basmati rice, soaking it for 30 minutes helps achieve the ideal fluffy texture in the final biryani. You should cover the pot tightly with aluminum foil or a heavy lid during dum cooking to trap steam and enhance the aromatic flavors.
Tips
Rinsing the basmati rice until the water runs clear is crucial to remove excess starch and prevent clumping during cooking. Marinate the chicken for at least 30 minutes; longer marination, up to 2 hours, enhances tenderness and flavor absorption. Partially cooking the rice to about 70% before layering ensures it finishes cooking perfectly during the dum process without becoming mushy. When sealing the pot for dum cooking, use tightly wrapped aluminum foil or a well-fitted lid to trap steam, allowing flavors to meld and the rice to absorb aromatic spices evenly, resulting in your restaurant-quality chicken biryani.
Nutritions
Chicken Biryani provides a balanced mix of macronutrients, with protein-rich chicken supporting muscle repair and growth, while basmati rice offers complex carbohydrates for sustained energy. The inclusion of yogurt enhances calcium content and aids digestion through probiotics. Spices like cardamom, cloves, and turmeric contribute antioxidants and anti-inflammatory benefits, complementing the dish's nutritional profile. You can enjoy this flavorful meal knowing it combines taste with beneficial nutrients.
Storage
Store your Chicken Biryani in an airtight container and refrigerate within two hours of cooking to maintain its freshness and flavor, keeping it safe for up to 3-4 days. To freeze, portion the biryani into freezer-safe containers or heavy-duty freezer bags, ensuring minimal air exposure to prevent freezer burn, and consume within 1-2 months for best taste. When reheating, warm thoroughly on the stovetop or microwave until piping hot, adding a splash of water to retain moisture and enhance the texture.
Variation or Alternatives
You can substitute bone-in chicken with boneless thighs for quicker cooking and easier eating. Use saffron soaked in warm milk instead of lemon juice to add a subtle floral aroma and richer color. Swap frying onions in ghee with caramelizing them slowly in oil for a deeper sweetness and complexity. Try layering cooked chickpeas or potatoes with the chicken for a hearty vegetarian variation that still absorbs the spices beautifully.
Allergies
Chicken Biryani from Swig contains dairy in the form of plain yogurt and ghee, which may trigger allergic reactions in individuals sensitive to milk products. The dish also includes spices like cardamom, cloves, and cinnamon, which can sometimes cause allergies or intolerance in sensitive individuals. To ensure your safety, verify all ingredients if you have specific allergies or sensitivities before enjoying this flavorful meal.
Why this recipe?
Swig restaurant's Chicken Biryani stands out for its perfect balance of fragrant basmati rice, tender marinated chicken, and authentic blend of spices like saffron, cardamom, and cloves. The harmonious layers of flavor and aromatic seasoning create a rich, mouthwatering experience that appeals to biryani lovers globally. Trying to make a copycat version allows you to recreate that signature taste and customize the spice levels to suit Your preferences. Mastering this dish at home also provides a rewarding culinary challenge and an opportunity to enjoy restaurant-quality biryani anytime.