Chicken Biryani - Street Style
Summary
- This video demonstrates the large-scale preparation of flavorful chicken biryani, starting with marinating chicken with a rich blend of spices, herbs, and curd, then layering it with partially cooked basmati rice, fried onions, and fresh coriander before slow-cooking to perfection.
All Ingredients - For Chicken Marinade
- Chicken (leg pieces and other cuts) 10-15 kg
- Green Chillies 1-2 cups
- Coriander Leaves (chopped) 2-3 cups
- Kasuri Methi 1 cup
- Ginger Garlic Paste 2-3 cups
- Chicken Masala Powder 1.5-2 cups
- Tasting Salt 1/2 cup
- Red Chilli Powder 2 cups
- Salt 1/2 cup
- Biryani Masala Powder 1 cup
- Food Colour Powder (Red) 1/4 cup
- Coriander Powder 1/2 cup
- Cumin Powder 1/2 cup
- Lemon Juice 1 cup
- Ghee 1 cup
- Curd 1 liter
- Fried Chicken Oil 1-2 cups
- Fried Onions 2-3 cups
All Ingredients - For Rice Preparation
- Water 15-20 liters
- Whole Garam Masala (cinnamon sticks, star anise, bay leaves, cloves, cardamom pods) Generous amount
- Curd 1/2 liter
- Ginger Garlic Paste 1/2 cup
- Vanilla Essence A few drops
- Crystal Salt 1 cup
- Green Chillies 1/2 cup
- Coriander Leaves (chopped) 1 cup
- Soaked Basmati Rice 10-15 kg
All Ingredients - For Layering and Dum
- Food Color (Yellow) Generous amount
- Elaichi Powder Generous amount
- Coriander Leaves (chopped) Generous amount
- Fried Onions Generous amount
- Ghee Generous amount
- Rose Water Generous amount
- Food Color (Orange/Red) Generous amount
Tools You'll Need
- Pot
- Strainer
- Spatula
Don't have an ingredient? Try these swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Chicken Base
Place a large aluminum pot on a stand. Add the raw chicken pieces (drumsticks and other cuts) into the pot.
Step 2: Add Initial Herbs and Spices
Add green chillies, chopped coriander leaves, kasuri methi, and ginger garlic paste to the chicken. Mix thoroughly by hand until the chicken is well coated.
Step 3: Season the Chicken
Sprinkle chicken masala powder, tasting salt, red chilli powder, salt, biryani masala powder, red food color powder, coriander powder, and cumin powder over the chicken.
Step 4: Add Lemon Juice and Mix
Squeeze fresh lemon juice over the chicken and spices. Mix everything vigorously by hand until the chicken is evenly coated with the vibrant red marinade.
Step 5: Add Ghee and Curd
Pour ghee over the chicken, then add curd. Mix again to ensure all ingredients are well combined and the chicken is fully coated in the creamy, spiced mixture.
Step 6: Add Fried Chicken Oil and Marinate
Pour fried chicken oil over the mixture and mix one final time. Cover the pot and let the chicken for .
Step 7: Prepare Rice Water
Place another large pot on a separate burner. Add water, whole garam masala (cinnamon, star anise, bay leaves, cloves, cardamom), curd, ginger garlic paste, a few drops of vanilla essence, crystal salt, green chillies, and chopped coriander leaves. Bring the water to a boil.
Step 8: Cook Basmati Rice
Once the water is boiling, add the soaked basmati rice. Cook the rice until it is 80% done. Use a large strainer to check the rice consistency.
Step 9: Start Chicken Cooking
Light the burner under the chicken pot. Add a generous amount of fried onions to the chicken.
Step 10: Layer the Biryani
Carefully strain the partially cooked basmati rice and layer it evenly over the chicken in the pot.
Step 11: Add Flavor Layers to Rice
Sprinkle yellow food color, elaichi powder, chopped coriander leaves, and fried onions over the rice layer.
Step 12: Add More Rice and Toppings
Add another layer of strained basmati rice. Top with more yellow food color, fried onions, and chopped coriander leaves.
Step 13: Final Touches for Dum
Drizzle ghee and rose water over the top. Add a final sprinkle of chopped coriander leaves.
Step 14: Dum Cooking
Cover the pot tightly with a lid. Place a heavy object (like a bucket of water) on top to create a tight seal. Cook on low heat for for the dum process.
Step 15: Serve the Biryani
After , remove the lid. Gently mix the biryani from bottom to top using a large spatula to combine the chicken and rice. Serve the flavorful chicken biryani onto plates.
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