Name: Spicy White Chicken Biryani – Outdoor Cooking
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 12-15 People
Cuisine: Indian
Ingredients: 5 kg Chicken; 4-5 leaves Bay Leaves; 4-5 sticks Cinnamon Sticks; 15-20 pods Green Cardamom; 4-5 pods Black Cardamom; 4-5 pieces Star Anise; 4-5 strands Mace; 2 tbsp Black Peppercorns; 2 tbsp Fennel Seeds; 2 tbsp Cumin Seeds; 1 kg, thinly sliced Onions; 200 g, slit Green Chillies; 100 ml Cooking Oil; 3-4 liters Water; 100 g, chopped Coriander Leaves; 100 g, chopped Mint Leaves; 2 tbsp, or to taste Salt; 100 ml Ghee; 200 ml Cooking Oil; 3-4 leaves Bay Leaves; 3-4 sticks Cinnamon Sticks; 10-15 pods Green Cardamom; 2-3 pods Black Cardamom; 1 tbsp Cloves; 2-3 pieces Star Anise; 1 tbsp Black Peppercorns; 500 g, thinly sliced Onions; 100 g, slit Green Chillies; 150 g Ginger-Garlic Paste; 50 g, chopped Coriander Leaves

Ready in

100 mins

Cuisine

Indian · South Indian

Prep Time

30 min

Cook Time

70 min

Serving

12-15 People

Calories / Serving

~600 kcal

Recipe by Grandpa Kitchen on YouTube

Recipe Summary

This video showcases the preparation of a delicious and aromatic Spicy White Chicken Biryani cooked outdoors over a traditional wood fire. Featuring tender chicken pieces, fragrant basmati rice, and a rich blend of natural spices, curd, and fresh cream, this biryani offers a unique and flavorful experience.

Adjust servings

Tap an ingredient to mark it ready0 of 38 ready

All Ingredients - For Boiling Chicken

Chicken 5 kg
Bay Leaves 4-5 leaves
Cinnamon Sticks 4-5 sticks
Green Cardamom 15-20 pods
Black Cardamom 4-5 pods
Star Anise 4-5 pieces
Mace 4-5 strands
Black Peppercorns 2 tbsp
Fennel Seeds 2 tbsp
Cumin Seeds 2 tbsp
Onions 1 kg, thinly sliced
Green Chillies 200 g, slit
Cooking Oil 100 ml
Water 3-4 liters
Coriander Leaves 100 g, chopped
Mint Leaves 100 g, chopped
Salt 2 tbsp, or to taste

All Ingredients - For Biryani Base

Ghee 100 ml
Cooking Oil 200 ml
Bay Leaves 3-4 leaves
Cinnamon Sticks 3-4 sticks
Green Cardamom 10-15 pods
Black Cardamom 2-3 pods
Cloves 1 tbsp
Star Anise 2-3 pieces
Black Peppercorns 1 tbsp
Onions 500 g, thinly sliced
Green Chillies 100 g, slit
Ginger-Garlic Paste 150 g
Coriander Leaves 50 g, chopped
Mint Leaves 50 g, chopped
Salt 1 tbsp, or to taste
Curd (Yogurt) 500 g
Black Pepper Powder 2 tbsp
Water 1-2 liters
Lime Juice 50 ml
Basmati Rice 2.5 kg, soaked
Fresh Cream 200 ml

Tools You'll Need

Pot
Slotted spoon

Don't have an ingredient? Try these swaps

No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare the chicken for boiling

Place a large cooking pot over a wood fire. Add the cut chicken pieces to the pot.

Step 2: Add initial spices and aromatics

Add whole spices (bay leaves, cinnamon sticks, green cardamom, black cardamom, star anise, mace, black peppercorns, fennel seeds, cumin seeds), sliced onions, and slit green chilies to the chicken. Pour in cooking oil.

Step 3: Add liquids and herbs for boiling

Pour water into the pot, ensuring the chicken is submerged. Add chopped coriander and mint leaves, and salt to taste.

Step 4: Boil the chicken

Cover the pot with a lid and cook on high flame for until the chicken is about 50% cooked.

Step 5: Separate boiled chicken from broth

Carefully remove the lid. Using a large slotted spoon, transfer the partially boiled chicken pieces, onions, and spices from the broth into a separate large tray. Reserve the chicken broth.

Step 6: Prepare the base for biryani

Place a clean large cooking pot over the wood fire. Add ghee and cooking oil to the hot pot. Add whole biryani spices (bay leaves, cinnamon sticks, green cardamom, black cardamom, cloves, star anise, black peppercorns) and sauté until fragrant.

Step 7: Sauté aromatics

Add thinly sliced onions and sauté until they turn translucent. Add slit green chilies and ginger-garlic paste, then sauté until the raw smell disappears.

Step 8: Combine with herbs and chicken

Add chopped coriander and mint leaves to the sautéed mixture and mix well. Add the previously boiled chicken pieces to the pot and mix thoroughly.

Step 9: Season and add curd

Add salt to taste and mix well. Pour in curd and mix until everything is well combined. Add black pepper powder and mix again.

Step 10: Add broth and lime juice

Pour the reserved chicken broth into the pot. Add additional water and fresh lime juice. Bring the mixture to a boil.

Step 11: Add rice and cook

Add the soaked basmati rice to the boiling mixture and stir gently to combine. Cover the pot with a lid and cook on high flame for until the rice is about 70% cooked.

Step 12: Finish with cream and dum cooking

Remove the lid and stir the rice gently. Pour fresh cream over the rice. Cover the pot again and remove some of the wood from under the pot to reduce the heat, allowing the biryani to cook on slow flame (dum) for the remaining until the rice is fully cooked and fluffy.

Step 13: Serve the biryani

Once cooked, remove the pot from the fire. Open the lid, and serve the spicy white chicken biryani hot on plates, garnished with banana leaves.

Pro Tips

• Ensure chicken is only 50% boiled in the first step to prevent overcooking when added back to the biryani.

• Adjust the amount of green chilies and black pepper according to your spice preference.

• Cooking on a slow flame (dum) after adding rice helps the flavors meld and the rice cook evenly without burning.

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