Chicken Biryani Recipe – Royal Biryani

Step 1: Prepare Whole Spices

Heat 1/4 cup sunflower oil in a pan over high heat. Add 1 teaspoon fennel seeds, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 5-6 cloves, 5-6 green cardamom pods, 2 bay leaves, 3-4 dried red chilies, and 1 small piece of cinnamon stick. Stir for a few seconds until fragrant.

Step 2: Sear Chicken

Add 1 kg chicken pieces (bone-in, skin-on) to the pan. Fry for 4-5 minutes until the chicken is lightly browned on the outside.

Step 3: Add Onions and Salt

Add 2 diced red onions and a pinch of salt to the pan. Continue to cook for another 4 minutes, stirring occasionally.

Step 4: Add Aromatics

Add 1 heaped teaspoon of ginger paste, 1 heaped teaspoon of garlic paste, and 5-6 sliced fresh green chilies. Stir well to combine.

Step 5: Add Tomatoes and Powdered Spices

Add 4 diced ripe tomatoes, 2 teaspoons chili powder, 2 teaspoons coriander powder, 2 teaspoons cumin powder, and 1 teaspoon turmeric powder. Mix thoroughly.

Step 6: Simmer Chicken Curry

Cover the pan with a lid and reduce the heat to just above a simmer. Cook for 5 minutes to allow moisture from the tomatoes to release. If there isn't enough moisture, add a touch of water. Then, reduce heat to low and simmer for 8-9 minutes, stirring occasionally. Check for salt. Add 1/2 cup chopped fresh cilantro/coriander and stir. Set the chicken curry aside.

Step 7: Prepare Basmati Rice

Wash 500g basmati rice about 4 times until the water runs clear. Soak the rice in fresh water for 25-30 minutes.

Step 8: Boil Rice

Drain the soaked rice and add it to a pot with fresh water (1 part rice to 0.5 part water) and salt to taste. Bring to a boil and cook until the rice is about 75-80% cooked (al dente).

Step 9: Fry Onions for Garnish

Heat 1/4 cup sunflower oil in a separate pan. Add 1 teaspoon cumin seeds and 2 sliced red onions. Fry until the onions are caramelized and slightly crispy. Remove from heat and set aside.

Step 10: Fry Cashew Nuts

In the same pan with residual oil, add 1/2 cup cashew nuts. Fry for about 2 minutes over medium heat until lightly golden. Remove and set aside.

Step 11: Layer the Biryani (First Layer)

In a large, heavy-bottomed pot, spread a layer of the cooked chicken curry at the bottom.

Step 12: Add Rice and Herbs

Gently spoon a layer of the partially cooked rice over the chicken curry. Sprinkle with fresh cilantro/coriander, fresh mint leaves, and a few fried cashew nuts.

Step 13: Repeat Layering

Repeat the layering process with chicken curry, rice, cilantro, mint, and cashews until all ingredients are used, ending with a layer of rice on top.

Step 14: Add Turmeric Water for Color

Drizzle the 2 teaspoons of turmeric powder mixed with water over the top layer of rice for color.

Step 15: Set up for Dum Cooking

Place the biryani pot on a cast iron dish or a flat plate (tawa) to prevent direct heat. Cover the pot with a tea towel, then place the lid on top, ensuring the tea towel is tucked inwards to create an airtight seal.

Step 16: Dum Cook the Biryani

Place the pot on low heat and cook for about 25 minutes.

Step 17: Serve Biryani

Carefully remove the lid and tea towel. Fluff the biryani gently with a spoon. Plate the biryani, ensuring a mix of chicken and rice. Garnish with the remaining fried onions, fresh mint leaves, fresh cilantro/coriander, and fried cashew nuts.

• Use ripe tomatoes for better moisture and flavor in the curry.

• Invest in good quality basmati rice for the best biryani texture.

• Ensure the pot is sealed as airtight as possible during dum cooking to trap steam and flavors.

• Add red food coloring along with turmeric water for more vibrant rice colors.

• Deep fry the onions for an extra crispy texture if preferred.