Chicken Biryani Recipe

30 mins
Serves 6
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Directions

  1. 1In a large pot, boil water and add two bay leaves, three large cardamoms, four cloves, and one and a half inches of cinnamon.
  2. 2In a large pot, boil water and add two bay leaves, three large cardamoms, four cloves, and one and a half inches of cinnamon.
  3. 3In a large pot, boil water and add two bay leaves, three large cardamoms, four cloves, and one and a half inches of cinnamon.
  4. 4Add one tablespoon of salt and two tablespoons of oil.
  5. 5Add one tablespoon of salt and two tablespoons of oil.
  6. 6Add one tablespoon of salt and two tablespoons of oil.
  7. 7Add one kilogram of basmati rice which you have previously washed and soaked for twenty to twenty-five minutes.
  8. 8Add one kilogram of basmati rice which you have previously washed and soaked for twenty to twenty-five minutes.
  9. 9Add one kilogram of basmati rice which you have previously washed and soaked for twenty to twenty-five minutes.
  10. 10Gently mix the rice and spices, maintaining a high flame.
  11. 11Gently mix the rice and spices, maintaining a high flame.
  12. 12Gently mix the rice and spices, maintaining a high flame.
  13. 13Cover and boil until 70-80% done.
  14. 14Cover and boil until 70-80% done.
  15. 15Cover and boil until 70-80% done.
  16. 16In another pot, add one cup of cooking oil or ghee.
  17. 17In another pot, add one cup of cooking oil or ghee.
  18. 18In another pot, add one cup of cooking oil or ghee.
  19. 19Add three medium-sized thinly sliced onions and brown them completely.
  20. 20Add three medium-sized thinly sliced onions and brown them completely.
  21. 21Add three medium-sized thinly sliced onions and brown them completely.
  22. 22Add ginger garlic paste and cook for at least three minutes.
  23. 23Add ginger garlic paste and cook for at least three minutes.
  24. 24Add ginger garlic paste and cook for at least three minutes.
  25. 25Add two medium-sized red tomatoes.
  26. 26Add two medium-sized red tomatoes.
  27. 27Add two medium-sized red tomatoes.
  28. 28Once the tomatoes release their moisture, add the remaining whole spices (three large cardamom, three star anise, three small cardamom, two inches of cinnamon, and five to six cloves) and one bay leaf.
  29. 29Once the tomatoes release their moisture, add the remaining whole spices (three large cardamom, three star anise, three small cardamom, two inches of cinnamon, and five to six cloves) and one bay leaf.
  30. 30Once the tomatoes release their moisture, add the remaining whole spices (three large cardamom, three star anise, three small cardamom, two inches of cinnamon, and five to six cloves) and one bay leaf.
  31. 31Add one tablespoon of salt, one tablespoon of red chili powder, and half a teaspoon of cumin powder.
  32. 32Add one tablespoon of salt, one tablespoon of red chili powder, and half a teaspoon of cumin powder.
  33. 33Add one tablespoon of salt, one tablespoon of red chili powder, and half a teaspoon of cumin powder.
  34. 34Add one and a half tablespoons of coriander powder and one teaspoon of mixed garam masala.
  35. 35Add one and a half tablespoons of coriander powder and one teaspoon of mixed garam masala.
  36. 36Add one and a half tablespoons of coriander powder and one teaspoon of mixed garam masala.
  37. 37Add one kilogram of washed chicken and cook for ten minutes on high flame.
  38. 38Add one kilogram of washed chicken and cook for ten minutes on high flame.
  39. 39Add one kilogram of washed chicken and cook for ten minutes on high flame.
  40. 40Add one cup of well-whisked yogurt to prevent curdling.
  41. 41Add one cup of well-whisked yogurt to prevent curdling.
  42. 42Add one cup of well-whisked yogurt to prevent curdling.
  43. 43Continue cooking for twelve to thirteen minutes on low flame until the chicken is tender.
  44. 44Continue cooking for twelve to thirteen minutes on low flame until the chicken is tender.
  45. 45Continue cooking for twelve to thirteen minutes on low flame until the chicken is tender.
  46. 46Add the partially boiled rice to the chicken mixture along with one tablespoon of salt.
  47. 47Add the partially boiled rice to the chicken mixture along with one tablespoon of salt.
  48. 48Add the partially boiled rice to the chicken mixture along with one tablespoon of salt.
  49. 49Gently mix and arrange lemon slices, red tomato slices, ginger slices, and green chilies on top.
  50. 50Gently mix and arrange lemon slices, red tomato slices, ginger slices, and green chilies on top.
  51. 51Gently mix and arrange lemon slices, red tomato slices, ginger slices, and green chilies on top.
  52. 52Sprinkle chat masala and garam masala over the rice. Cover and "dum" (slow cook) for fifteen minutes on very low heat over a tawa.
  53. 53Sprinkle chat masala and garam masala over the rice. Cover and "dum" (slow cook) for fifteen minutes on very low heat over a tawa.
  54. 54Sprinkle chat masala and garam masala over the rice. Cover and "dum" (slow cook) for fifteen minutes on very low heat over a tawa.

Ingredients

  • 1 large pot water
  • 1 large pot water
  • 1 large pot water
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 2 tablespoons cooking oil
  • 2 tablespoons cooking oil
  • 2 tablespoons cooking oil
  • 1 kg basmati rice
  • 1 kg basmati rice
  • 1 kg basmati rice
  • 3 cardamom
  • 3 cardamom
  • 3 cardamom
  • 4 cloves
  • 4 cloves
  • 4 cloves
  • 1.5 inch cinnamon
  • 1.5 inch cinnamon
  • 1.5 inch cinnamon
  • 3 medium onion
  • 3 medium onion
  • 3 medium onion
  • 1.5 tablespoons ginger-garlic paste
  • 1.5 tablespoons ginger-garlic paste
  • 1.5 tablespoons ginger-garlic paste
  • 2 medium red tomatoes
  • 2 medium red tomatoes
  • 2 medium red tomatoes
  • 3 cardamom
  • 3 cardamom
  • 3 cardamom
  • 3 star anise
  • 3 star anise
  • 3 star anise
  • 2 inch cinnamon
  • 2 inch cinnamon
  • 2 inch cinnamon
  • 5 cloves
  • 5 cloves
  • 5 cloves
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon red chili powder
  • 1 tablespoon red chili powder
  • 1 tablespoon red chili powder
  • 0.5 teaspoon cumin powder
  • 0.5 teaspoon cumin powder
  • 0.5 teaspoon cumin powder
  • 1.5 tablespoons coriander powder
  • 1.5 tablespoons coriander powder
  • 1.5 tablespoons coriander powder
  • 1 teaspoon mixed garam masala
  • 1 teaspoon mixed garam masala
  • 1 teaspoon mixed garam masala
  • 1 cup yogurt
  • 1 cup yogurt
  • 1 cup yogurt
  • 1 tablespoon tamarind
  • 1 tablespoon tamarind
  • 1 tablespoon tamarind
  • 2 tablespoons dried apricots
  • 2 tablespoons dried apricots
  • 2 tablespoons dried apricots
  • 1 pinch food color
  • 1 pinch food color
  • 1 pinch food color
  • 4 slices lemon
  • 4 slices lemon
  • 4 slices lemon
  • 4 slices red chili
  • 4 slices red chili
  • 4 slices red chili
  • 2 slices ginger
  • 2 slices ginger
  • 2 slices ginger
  • 4 slices green chili
  • 4 slices green chili
  • 4 slices green chili
  • 1 pinch chat masala
  • 1 pinch chat masala
  • 1 pinch chat masala

Equipment

large potwooden spoonladle