White Chicken Biryani (Pulao) Recipe

Step 1: Prepare whole spices and ginger-green chili paste

Gather all the whole spices: bay leaves, cumin seeds, black cardamom, green cardamom, cloves, black peppercorns, and a cinnamon stick. Separately, crush ginger and green chilies into a coarse paste.

Step 2: Temper whole spices and sauté onions

Heat about 1/2 cup of cooking oil in a large pot over medium heat. Add the gathered whole spices and sauté for 30 seconds until they become fragrant. Then, add the 2 large sliced onions to the pot. Sauté, stirring occasionally, for 5-7 minutes until they turn golden brown.

Step 3: Cook chicken with ginger-chili paste

Add the 1 kg of chicken pieces to the pot with the sautéed onions and spices. Stir well to coat the chicken. Add the 2 tablespoons of ginger-green chili paste. Mix thoroughly and cook for 5-7 minutes until the chicken pieces change color to white.

Step 4: Add curd and powdered spices

Add 1 cup of curd (yogurt) to the chicken. Then, add 1 tablespoon of coriander powder, 1 teaspoon of red chili powder, 2 teaspoons of salt, and 2 tablespoons of garam masala. Mix all the ingredients well until the chicken is evenly coated with the spices.

Step 5: Simmer chicken with spices

Stir the chicken and spices once more. Cover the pot tightly with a lid and cook on medium-low heat for 15-20 minutes. This allows the chicken to partially cook and release its natural juices, creating a rich base for the biryani.

Step 6: Prepare green chili pickle and wash rice

While the chicken is simmering, take 2-3 green chilies from a pickle jar and cut them into smaller pieces. Separately, wash 2 cups of basmati rice thoroughly under running water until the water runs clear. Soak the rice for 20-30 minutes and then drain the water completely before use.

Step 7: Add rice, water, and chilies to chicken

Open the pot and gently stir the partially cooked chicken. Carefully add the drained 2 cups of basmati rice over the chicken. Pour in about 4-5 cups of water (or as needed for your specific rice type). Add the cut green chili pickle and 4-5 slit fresh green chilies. Adjust the salt to taste, adding about 1 more teaspoon if needed. Stir gently to combine all ingredients without breaking the rice grains.

Step 8: Add mint leaves and cook biryani

Pluck a handful of fresh mint leaves and add them to the pot. Stir gently to incorporate. Cover the pot tightly and cook on medium-high heat until the water starts boiling. Once boiling, reduce the heat to low and continue cooking for 15-20 minutes, or until the rice is fully cooked and all the water has been absorbed.

Step 9: Garnish and serve

Once the rice is cooked, open the lid. In a small bowl, mix a few drops of red/orange food color with a tablespoon of water. Drizzle this prepared food color over the biryani for an appealing presentation. Garnish with a handful of freshly chopped coriander leaves. Cover the pot again for 5 minutes to allow the flavors to meld. Serve the hot white chicken biryani.

• Soaking basmati rice for at least 20-30 minutes helps in achieving long, separate grains.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• Ensure onions are golden brown for a rich flavor base, but not burnt.

• For a vegetarian version, replace chicken with mixed vegetables like carrots, peas, potatoes, and paneer.

• Add a few drops of kewra water or rose water for an aromatic touch.

• You can use ghee instead of oil for a richer flavor.