Chicken Biryani

55 mins
Serves 4
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Directions

  1. 1Heat up your pan and add enough neutral oil to at least coat the bottom.
  2. 2Heat up your pan and add enough neutral oil to at least coat the bottom.
  3. 3Heat up your pan and add enough neutral oil to at least coat the bottom.
  4. 4Add the sliced onions and sauté them until they are very golden brown.
  5. 5Add the sliced onions and sauté them until they are very golden brown.
  6. 6Add the sliced onions and sauté them until they are very golden brown.
  7. 7Add the ginger and garlic paste, turn the heat to low, and sauté them into the onions to remove their raw taste, then turn the heat back up.
  8. 8Add the ginger and garlic paste, turn the heat to low, and sauté them into the onions to remove their raw taste, then turn the heat back up.
  9. 9Add the ginger and garlic paste, turn the heat to low, and sauté them into the onions to remove their raw taste, then turn the heat back up.
  10. 10Add the diced tomatoes and sauté them until they are very soft.
  11. 11Add the diced tomatoes and sauté them until they are very soft.
  12. 12Add the diced tomatoes and sauté them until they are very soft.
  13. 13Add the boneless chicken breast cut into cubes and sauté for a couple of minutes.
  14. 14Add the boneless chicken breast cut into cubes and sauté for a couple of minutes.
  15. 15Add the boneless chicken breast cut into cubes and sauté for a couple of minutes.
  16. 16Add the green chilies, biryani masala, red chili powder, and finely ground salt.
  17. 17Add the green chilies, biryani masala, red chili powder, and finely ground salt.
  18. 18Add the green chilies, biryani masala, red chili powder, and finely ground salt.
  19. 19Add some water, cover with a lid, and allow it to simmer for about 20 minutes to tenderize the chicken.
  20. 20Add some water, cover with a lid, and allow it to simmer for about 20 minutes to tenderize the chicken.
  21. 21Add some water, cover with a lid, and allow it to simmer for about 20 minutes to tenderize the chicken.
  22. 22Boil sela basmati rice in salty water for 12 minutes.
  23. 23Boil sela basmati rice in salty water for 12 minutes.
  24. 24Boil sela basmati rice in salty water for 12 minutes.
  25. 25Check if the chicken in the masala is tender.
  26. 26Check if the chicken in the masala is tender.
  27. 27Check if the chicken in the masala is tender.
  28. 28Add an even layer of the boiled rice (1.5 cups) on top of the chicken masala.
  29. 29Add an even layer of the boiled rice (1.5 cups) on top of the chicken masala.
  30. 30Add an even layer of the boiled rice (1.5 cups) on top of the chicken masala.
  31. 31Add orange food coloring for the signature biryani look.
  32. 32Add orange food coloring for the signature biryani look.
  33. 33Add orange food coloring for the signature biryani look.
  34. 34Add fresh chopped cilantro on top.
  35. 35Add fresh chopped cilantro on top.
  36. 36Add fresh chopped cilantro on top.
  37. 37Cover with the lid and steam (dum) the biryani for 25 minutes.
  38. 38Cover with the lid and steam (dum) the biryani for 25 minutes.
  39. 39Cover with the lid and steam (dum) the biryani for 25 minutes.
  40. 40Let the biryani rest for an additional 10 minutes before lifting the lid.
  41. 41Let the biryani rest for an additional 10 minutes before lifting the lid.
  42. 42Let the biryani rest for an additional 10 minutes before lifting the lid.
  43. 43Lift the lid and serve the fluffy and perfectly cooked biryani.
  44. 44Lift the lid and serve the fluffy and perfectly cooked biryani.
  45. 45Lift the lid and serve the fluffy and perfectly cooked biryani.

Ingredients

  • 1 pound boneless chicken breast, cut into cubes
  • 1 pound boneless chicken breast, cut into cubes
  • 1 pound boneless chicken breast, cut into cubes
  • 1.5 cups sela basmati rice
  • 1.5 cups sela basmati rice
  • 1.5 cups sela basmati rice
  • neutral oil
  • neutral oil
  • neutral oil
  • 1 onion, sliced
  • 1 onion, sliced
  • 1 onion, sliced
  • 1 tablespoon ginger paste
  • 1 tablespoon ginger paste
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon garlic paste
  • 1 tablespoon garlic paste
  • 2 tomatoes, diced
  • 2 tomatoes, diced
  • 2 tomatoes, diced
  • 2 green chilies
  • 2 green chilies
  • 2 green chilies
  • 2 tablespoons biryani masala
  • 2 tablespoons biryani masala
  • 2 tablespoons biryani masala
  • 2 teaspoons red chili powder
  • 2 teaspoons red chili powder
  • 2 teaspoons red chili powder
  • 1.5 teaspoons finely ground salt
  • 1.5 teaspoons finely ground salt
  • 1.5 teaspoons finely ground salt
  • water
  • water
  • water
  • orange food coloring
  • orange food coloring
  • orange food coloring
  • fresh cilantro, chopped
  • fresh cilantro, chopped
  • fresh cilantro, chopped

Equipment

panlid

Tips

  • Use a wider pan for better results with rice dishes.
  • Sauté onions until very golden brown for more flavor.
  • Turn down heat when adding ginger and garlic paste to avoid splatter.
  • Sauté tomatoes until very soft for a thick masala.
  • Control heat by adding red chili and salt separately if biryani masala does not contain them.
  • Boil sella basmati rice for 12 minutes (7 minutes for regular basmati).
  • Allow biryani to rest for 10 minutes after steaming before lifting the lid.