Chicken Biryani – Indian Style

Step 1: Fry Onions

Heat 5-6 tablespoons of oil in a large pot. Add 5 medium sliced onions and fry for 10-12 minutes on medium heat until they turn light brown.

Step 2: Add Ginger Garlic Paste

Add 2 tablespoons of ginger garlic paste to the fried onions. Fry for 2 minutes on low heat, stirring constantly.

Step 3: Add Chicken

Add 1 kg of large chicken pieces with bones to the pot. Fry for 2-3 minutes on high heat until the chicken changes color.

Step 4: Add Biryani Masala

Sprinkle 5 tablespoons of ready-made biryani masala over the chicken. Note: No additional salt is required as the biryani masala contains salt. Mix well to coat the chicken evenly.

Step 5: Add Water and Tomatoes

Add a splash of water to the chicken and masala mixture. Fry for 3 minutes on medium heat. Then, add 4 medium sliced tomatoes and fry for 4 minutes on low heat until the tomatoes soften.

Step 6: Incorporate Curd and Herbs

Pour in 1 cup of curd/yogurt and mix thoroughly until well combined. Add 1 cup of chopped coriander and 1 cup of chopped mint. Cook for 2 minutes on low heat, stirring occasionally.

Step 7: Add Green Chillies and Cook Chicken

Add 6 half-slit green chillies to the chicken mixture. Cover the pot and cook on low heat for 20 minutes, stirring in between to prevent sticking. Ensure any excess water dries up.

Step 8: Prepare Rice

In a separate pot, boil 2.5 liters of water. Add 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 1/2 teaspoon of shahjeera (caraway seeds), and 2.5 tablespoons of salt. Add 700 gms of basmati rice (soaked for 30 minutes) to the boiling water. Cook until the rice is almost done (approximately 90% cooked).

Step 9: Layer the Biryani

In a flat pan, arrange half of the cooked rice as the first layer. Evenly spread the cooked chicken masala mixture on top of the rice. Then, layer the remaining cooked rice on top of the chicken.

Step 10: Dum Cooking

Garnish the top rice layer with 2 tablespoons of mint leaves. Cover the pot tightly and cook on low heat for 7-8 minutes to allow the flavors to meld together.

Step 11: Serve Biryani

After dum cooking, gently mix the rice and chicken evenly in the pot. Serve the delicious Chicken Biryani hot.

• Ensure onions are fried until light brown for a rich flavor and color.

• Do not overcook the rice; it should be 90% cooked before layering to prevent mushiness during dum cooking.

• Adjust green chilies according to your spice preference.

• Substitute chicken with mutton for a Mutton Biryani.

• Add boiled potatoes or hard-boiled eggs for extra texture and flavor.

• Experiment with different biryani masala brands to find your preferred taste.