# Chicken Biryani

This recipe guides you through making an authentic Chicken Biryani with homemade masala, crispy onions, and perfectly cooked chicken and rice.

- Total time: 45 min
- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- cinnamon stick
- bay leaf
- coriander seed
- cloves
- black peppercorns
- fennel seed
- black cardamom
- green cardamom
- star anise
- 1 red onion
- neutral oil
- ginger
- garlic
- skin-on drumsticks
- full-fat yogurt
- 1 spoonful biryani masala
- 1 spoonful Kashmiri red chili powder
- turmeric
- green chili
- lemon juice
- salt
- 1 pound Indian White Basmati Rice
- ghee
- cilantro
- mint
- saffron water

## Instructions

1. Add cinnamon stick and bay leaf to a pan.
2. Add coriander seeds, cloves, black peppercorns, and fennel seeds to the pan.
3. Add black and green cardamom and star anise to the pan.
4. Lightly toast the spices on medium-low heat for a couple of minutes.
5. Once fragrant, transfer the toasted spices into a spice grinder.
6. Blend the spices into a fine powder.
7. Slice the red onion very equally and thinly.
8. Place the sliced onions in a cold pan.
9. Submerge the onions in neutral oil.
10. Turn on the heat and let the onions cook until crispy.
11. Peel ginger using a spoon.
12. Add peeled garlic cloves to the ginger.
13. Mash ginger and garlic into a paste consistency using a mortar and pestle.
14. Place skin-on drumsticks into a large bowl.
15. Add full-fat yogurt to the chicken.
16. Add the garlic and ginger paste to the chicken.
17. Add a spoonful of biryani masala to the chicken.
18. Add a spoonful of Kashmiri red chili powder to the chicken.
19. Add turmeric and green chilies to the chicken.
20. Squeeze some lemon juice over the chicken.
21. Salt the chicken very well.
22. Mix and marinate the chicken until well coated.
23. Wash the basmati rice thoroughly with cold water until the water runs clear.
24. Soak the rice for 15-30 minutes.
25. Add star anise, clove, green and black cardamom to boiling water.
26. Add a cinnamon stick and bay leaf to the water.
27. Salt the water generously.
28. Add some biryani masala to the water.
29. Add the washed basmati rice to the boiling water.
30. Allow the rice to boil for just a couple of minutes, aiming for a 60% cook.
31. Drain the par-boiled rice and spread it out on a rack to cool down.
32. Add a nice heap of ghee to a new pot.
33. Gently lay the marinated chicken into the pot.
34. Add a hefty amount of cilantro and mint over the chicken.
35. Add a very nice handful of crispy onions.
36. Add half of the basmati rice over the ingredients.
37. On top of the first layer of rice, add more cilantro, mint, and crispy onions.
38. Sprinkle nice dollops of ghee.
39. Season with a little bit more biryani masala.
40. Add a quick pinch of salt.
41. Add the final layer of rice.
42. Add a final layer of mint and cilantro.
43. Add more crispy onions.
44. Sprinkle or drizzle a little bit more ghee.
45. Add one more light pinch of salt and biryani masala.
46. Finish with some steeped saffron water.
47. Seal the pot nicely and tightly with a first layer of aluminum foil.
48. Cover the pot with a lid.
49. Cook slowly for about 30 minutes.
50. After about 30 minutes, kill the heat and let it sit for about 15 more minutes.
51. Remove the lid and aluminum foil.
52. Fluff the biryani with a spoon or serving utensil.

## Equipment

- pan
- spice grinder
- cutting board
- knife
- spoon
- pot
- colander
- baking sheet
- aluminum foil
- lid

## Tips

- To peel ginger, use a spoon.
- When frying onions for crispiness, start with a cold pan and submerge them in neutral oil, then turn on the heat.
- When parboiling rice, aim for a 60% cook and then lay it out on a rack to cool down.

## Source

- Original video: https://vm.tiktok.com/ZNHgUFJUexkLk-BEgrc/
- Recipe page: https://www.cliprecipe.com/recipe/356de6d3-6c3e-4c8c-8660-e2194c5a0095
- Extracted: 2025-07-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt