Chicken Biryani – Authentic Indian Recipe

Step 1: Prepare Almond & Coconut Paste

Dry roast 15-20 almonds in a pan for 3-5 minutes until lightly browned. Remove and set aside. Then, dry roast 2 tablespoons of dry coconut in the same pan for 3-5 minutes until golden brown. Transfer the toasted coconut to a blender. Add the roasted almonds to the blender. Add water as needed and blend until a coarse paste forms. Add 1/2 cup of fried onions to the blender. Add more water as needed and blend until a smooth paste forms. Set this paste aside.

Step 2: Prepare Green Chili Paste

In a clean blender, add 1/2 bunch of cilantro and 3-4 green chilies. Add water as needed and blend until a smooth green paste forms. Set this paste aside.

Step 3: Sauté Spices and Cook Chicken

Heat 1/2 cup of oil in a large pot. Add 2 bay leaves, 3-4 green cardamom pods, 1/2 teaspoon black cumin, 2 black cardamom pods, 4-5 cloves, and a 1/2 inch cinnamon stick. Sauté for 1-2 minutes until fragrant. Add 1 tablespoon of ginger garlic paste and cook for a few seconds. Add 2 lbs of chicken (legs and thighs) to the pot. Mix and cook until the chicken turns white.

Step 4: Add Pastes and Spices to Chicken

Add the prepared fried onion paste to the chicken and mix well. Then, add the prepared green chili paste and mix. Cook for 2-3 minutes. Add 1 teaspoon of red chili powder, 1 teaspoon of garam masala powder, 1 teaspoon of Kashmiri chili powder, 1 1/2 teaspoons of coriander powder, 1 teaspoon of biryani masala, 1 teaspoon of salt, and 4-5 dry plums. Mix all ingredients well. Add 1 medium chopped tomato and mix again. Finally, add 1 cup of yogurt and mix. Cook until the liquid evaporates and the chicken is done.

Step 5: Prepare Rice

In a separate large pot, bring 8 cups of water to a boil. Add 2 star anise, 2 bay leaves, 5 black cardamom pods, 6 green cardamom pods, a 1/2 inch cinnamon stick, 4 cloves, and 1/2 teaspoon of black cumin. Add 3 1/2 cups of soaked basmati rice and 1 teaspoon of salt. Boil and cook the rice for 10 minutes, or until it is about half-cooked. Drain the water from the rice and set the rice aside.

Step 6: Assemble and Bake Biryani

Grease an aluminum baking tray with 2 tablespoons of oil. Spread half of the partially cooked rice as the first layer. Carefully spoon the cooked chicken gravy over the rice layer. Sprinkle fried onions, green chilies, cilantro, and mint over the gravy. Add the remaining half of the rice as the top layer. Sprinkle more fried onions, saffron, and optional red and yellow food colors over the rice. Place small pats of butter on top. Cover the tray tightly with aluminum foil, ensuring it is well-sealed. Bake in a preheated oven at 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)) for 20-25 minutes.

Step 7: Serve and Enjoy

Once baked, remove the biryani from the oven. Gently mix the layers before serving to combine the chicken and rice. Garnish with fresh mint leaves. Serve hot and enjoy your delicious Chicken Biryani!

• Mix the water with remaining coconut & almond paste from the blender so it doesn't go to waste!