Masaledar Chicken Biryani
Summary
- This recipe showcases a flavorful Masaledar Chicken Biryani, perfect for those who prefer chicken. It involves sautéing chicken with a rich blend of spices and yogurt, then layering it with partially cooked rice, herbs, and food coloring before slow-cooking to perfection.
All Ingredients - Main Ingredients
- Oil quantity not specified in video
- Sliced Onion quantity not specified in video
- Chicken pieces quantity not specified in video
- Ginger Garlic Paste quantity not specified in video
- Coriander Powder quantity not specified in video
- Chili Powder quantity not specified in video
- Garam Masala quantity not specified in video
- Tikka Masala quantity not specified in video
- Chili Flakes quantity not specified in video
- Salt quantity not specified in video
- Aloo Bukhara (Dried Plums) quantity not specified in video
- Whole Spices (Cumin, Cinnamon, Star Anise, Cloves, Cardamom) quantity not specified in video
- Yogurt quantity not specified in video
- Mace Powder quantity not specified in video
- Nutmeg Powder quantity not specified in video
- 90% Cooked Rice quantity not specified in video
- Mint Leaves quantity not specified in video
- Coriander Leaves quantity not specified in video
- Green Chilies quantity not specified in video
- Yellow Food Coloring quantity not specified in video
- Red/Orange Food Coloring quantity not specified in video
Tools You'll Need
- Pot
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Fry Onions
Heat oil in a large pot and add sliced onions. Fry the onions until they turn golden brown.
Step 2: Sauté Chicken
Add chicken pieces to the pot with the fried onions. Then, add ginger garlic paste. on high heat for until the chicken changes its color.
Step 3: Add Spices and Whole Spices
Add coriander powder, chili powder, garam masala, tikka masala, chili flakes, salt, and aloo bukhara to the chicken. Also, add whole spices including cumin, cinnamon, star anise, cloves, and cardamom. Mix all the spices thoroughly with the chicken.
Step 4: Cook with Yogurt
Lower the flame and add yogurt to the chicken. Cook for until the chicken is nearly done and the masala turns thick, rich, and aromatic.
Step 5: Add Mace and Nutmeg
Finish the chicken masala by adding mace powder and nutmeg powder.
Step 6: Layer the Biryani
Layer 90% cooked rice over the chicken masala. Top this layer with fresh mint leaves, coriander leaves, and green chilies. Add another layer of 90% cooked rice.
Step 7: Add Color and Herbs
Drizzle yellow and red/orange food coloring over the rice. Add more fresh mint and coriander leaves on top.
Step 8: Dum Cooking
Cover the pot tightly and cook on low 'dum' ( cooking) for until the rice is fluffy and packed with flavor.
Step 9: Serve
Gently mix the biryani before serving. Serve hot with raita or shami kebab.
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