Eid Special Authentic Chicken Biryani
Equipment
Ingredients
Main Ingredients
chicken (skinless, bone-in, cut into pieces)
1000 g
basmati rice (soaked)
500 g
onion (thinly sliced)
4 piece
tomato (chopped)
3 piece
garlic (minced)
8 piece
ginger (minced)
30 g
plain yogurt (thick)
200 g
Spices & Aromatics
biryani masala
30 g
turmeric
5 g
red chili powder
10 g
saffron threads (soaked in 60ml warm milk)
1 g
whole spices (cinnamon, cardamom, cloves, bay leaves)
20 g
mint leaves (chopped)
20 g
cilantro (chopped)
20 g
ghee
60 g
Instructions
Marinate the Chicken
Mix chicken pieces with yogurt, half the biryani masala, turmeric, red chili powder, ginger, garlic, and salt. Marinate for at least 2 hours or overnight.
Fry the Onions
Heat ghee in a heavy-bottomed pot and fry sliced onions until golden brown and crispy. Remove half for garnishing.
Prepare the Rice
Parboil the soaked basmati rice in salted water with whole spices until 70% cooked. Drain and set aside.
Cook the Chicken
In the same pot with remaining onions, add marinated chicken and cook until tender. Layer with tomatoes, mint, and cilantro.
Layer the Biryani
Layer the partially cooked rice over the chicken. Drizzle saffron milk, sprinkle fried onions, mint, and cilantro. Cover with a tight lid.
Dum Cooking
Seal the pot with dough or foil and cook on low heat for 20 minutes. Let rest for 10 minutes before opening.
Serve
Gently fluff the rice and serve hot with raita and salad.
Original recipe
Storage
Store in airtight container. Reheat with a sprinkle of water to maintain moisture.
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