A classic chicken biryani recipe which is divinely aromatic with fragrant spices & authentic Indian flavours, and succulent pieces of chicken within layers of fluffy rice, making this a must for all celebrations and special occasions.

 

Recipe Card 

Ingredients Quantity
For the Chicken
Chicken with bone 600 gm
Turmeric powder 1 tsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Dry mango powder 1 tsp
Dries or fresh leaves 1-2 tsp
Salt As required
Lime juice Half lime
Plain yoghurt 2 tbsp
Cilantro, chopped A handful
For the Biryani
Long grain basmati rice or any biryani rice 2 cups
Onions, sliced and fried 2 medium
Onion, sliced 1 medium
Garlic, minced 5 cloves
Ginger, minced 2 ½ inches long piece
Green chillies 3-4
Potato, cut in big pieces 1 large
Cilantro, finely chopped 1 cup
Chicken masala 1 tbsp
Bombay biryani masala 1 tbsp
Garam masala 1 tbsp
Milk 3 tbsp
Saffron A pinch
Salt As required
Black cumin seeds (shahi jeera) 2 tsp
For the Aromatic Water
Black cardamom 1 big
Star anise 1
Ghee 2 tbsp
Bay leaves 2
Green cardamom pods A few
Cloves A few
Cinnamon stick 2 inches
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Coriander seeds 1 tsp
Saffron  pinch
Pepper cons 1 tsp
Salt 1 tbsp

 

Method of Preparation

For the Chicken Marinade

  • Mix all the ingredients well together and let the chicken sit overnight in the fridge or at least for 4 hours before cooking.

For the Aromatic Water 

  • Make a pouch (empty tea bag or cloth) of the small spices which are cumin seeds, coriander seeds, fennel seeds and peppercorn.

For the Biryani

  • Once the prep work is done the procedure moves on fast so keep all your ingredients ready.
  • Golden-fried onions, spices and chopped ingredients.
  • Wash and soak the rice for about 15 mins.
  • Keep a pot on a low flame and add the ghee (clarified butter) in it. Once hot enough add the whole spices that we are going to use to make aromatic water.
  • Stir well and after half a min add about a litre of water in it and dip in the pouch prepared with small spices.
  • Bring the water to boil, add salt to taste and a pinch of saffron then add the peeled and chopped potato pieces and parboil them.
  • Once the potato pieces are parboiled extract them from the water and keep them aside.
  • Now extract all the spices and the spices pouch from the water. Tip in your soaked rice and let it cook until 3/4th is done.  Once the rice is ready  you can just strain the rice and keep it aside, but keep some of that water aside to use later if needed.
  • Place a wok/pot in which you wish to make the biryani on the medium flame.
  • Add some oil and once it’s hot add the other sliced onion and stir well. After a minute add the parboiled potato pieces.
  • Add some salt to it and stir well. Once the onion and potato have a slight brown colour add the crushed ginger, garlic and green chillies. Stir well for a min or two.
  • Once the potato pieces look little brown add the marinated chicken to it and mix well.
  • Add the Shaan biryani masala, chicken masala and I added some of my homemade masala which is a mix of all the whole spices and dry red chillies, dry roasted and ground into a fine powder.  Stir well.
  • Meanwhile, warm up about 3 tbsp milk  and add the saffron to it
  • Add some salt to the chicken and stir it. Now add a thin layer of fried onion and chopped cilantro on top of the chicken.
  • Then add a layer of the parboiled rice.  Then drizzle ghee all over the rice. Pour around the saffron milk. Then a thin layer of fried onion and chopped cilantro.
  • At this point, you can add some of the leftover aromatic water so the chicken doesn’t stick to the bottom of the wok and also keeps it moist.
  • Refuse the flame to the lowest. Cover the wok with the lid and keep it airtight if possible.
  • After about 8 mins open the lid and gently check if the chicken and potato are cooked thru and the rice will be done too.
  • Serve the biryani hot and enjoy it with a  side of your favourite raita.

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About the Contributor 

Noopur Shah 

ICCA Alumni and a successful home caterer who believes cooking is an art full of creativity, where you dance in your kitchen, mix your imagination with a twist and put together a delicious meal.

Follow for more recipes and updates @thefoodfactory_by_noopurshah.

 

 

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