Chicken Biryani
Equipment
Ingredients
Main Ingredients
chicken (whole)
1.25 kg
sunflower oil
250 ml
ghee
45 ml
onion (thinly_sliced)
4 pcs
tomato
500 g
garlic (paste)
2 tbsp
ginger (paste)
2 tbsp
green chili
5 pcs
potato (quartered)
4 pcs
yogurt (whisked)
250 ml
lemon (sliced)
2 pcs
mint leaves (chopped)
0.5 cup
coriander leaves (chopped)
0.5 cup
basmati rice (soaked)
500 g
Spices & Seasonings
salt
2 tbsp
red chili powder
15 g
cumin
15 g
coriander powder
30 g
turmeric
5 g
Shan Bombay Biryani Masala
45 g
chicken stock cube
1 pcs
nutmeg (ground)
5 g
black peppercorns (ground)
5 g
cinnamon stick (ground)
1 pcs
star anise (ground)
1 pcs
cloves (ground)
4 pcs
Instructions
Fry onions
Heat oil in wok and fry onions until brown and crispy. Remove more than half and set aside.
Add aromatics and chicken
Add ginger-garlic paste to remaining onions and fry until aromatic. Add chicken and fry until it turns white.
Add spices and tomatoes
Add all spices except ground spices. Blend tomatoes and green chilies, then add to chicken with lemon slices and yogurt.
Cook chicken gravy
Cook chicken on medium flame until oil separates and chicken is tender. Add boiled potatoes, water, and orange food color.
Prepare rice
Boil water separately, add salt and soaked rice. Boil until 70% done, then strain.
Layer and steam biryani
Layer rice on top of gravy, drizzle with ghee, cover and cook on high for 5-7 minutes, then simmer on low for 20 minutes.
Original recipe
Storage
Store in airtight container. Reheat with a splash of water to maintain moisture.
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