Chicken Biryani
- May 25
- 3 min read
Makes: 1 Large Biryani serves 6
Prep Time: 1-2 Hr
Cook Time: 1 hr
Ingredients
Biryani Powder
3 Bay leaf
12 Green Cardamom pods
2 Black Cardamom
1.5 Tbsp Fennel seed
½ Tbsp Cumin seed
1.5 Tbsp Coriander seed
2 Cinnamon sticks
½ Tbsp whole cloves
2 Star anise
1 Tbsp Black peppercorns
Half Nutmeg grated
Chicken Marinade
8 Bone in skinless chicken thighs
150g Plain yoghurt
2 Tbsp Lemon juice
1 Tbsp Garlic paste
1 Tbsp Ginger paste
½ Tsp Turmeric Powder
½ Tsp Kashmiri Chili
1.5 Tbsp Salt
2 Tbsp Biryani powder
1 Tbsp Mustard oil (optional)
1 Green Chilli sliced in half (optional)
Rice
350g Washed Aged Basmati Rice
1 Bay Leaf
1 Tsp Fennel Seed
½ Tsp Ajwain seed (carrom)
4 Cloves whole
3 Green Cardamon
½ Tsp Turmeric powder
2 Cinnamon Sticks
2 Tsp Salt
1 Tbsp Julienne Ginger
Chicken Curry
450g Fresh tomato Diced
1/2 Red onion finely diced
2 Green Chilli split in half
2 Tbsp Ghee
(Whole Spices)
½ Tsp Kalonji (nigella)seed
1 Tsp Fennel seed
¾ Tsp Cumin seed
1 Tsp Mustard seed
½ Tsp Fenugreek seed
(Powder Spices)
1 Tsp Ground coriander
½ Tsp Ground cumin
½ Tsp Chilli powder
½ Tsp Turmeric powder
1 Tbsp Garlic Paste
1 Tbsp Ginger Paste
Biryani Garnish
4 Tbsp Rough chop herbs (mint, cilantro)
6 Tbsp Fried red onions
75ml Warm milk with good pinch of Saffron
2 Tbsp Ghee
Steps
Mix all chicken marinade ingredients together and massage whole chicken pieces into the marinade well. Marinate overnight
Wash rice 4 times until water is clear. Soak for 40 mins. Cook in spiced water afterwards for 4 mins. Refer to video. Drain and spread on sheet tray to cool. Leave in spices if preferred
In a Dutch oven or heavy bottom deep saucepan add ghee and add whole spices cook until they crackle. Fry 1-2 min on medium low. Add diced onion plus whole chillies and fry for 10 mins. Then add ginger/garlic paste. Cook for 3 mins. Add all the powder spices to the curry base. Cook for a couple of mins
Add diced tomatoes cover and simmer for 5-10 mins.
Stir and add chicken. Cook on medium with the lid on for 7-10 mins.
Take it off the heat. Take out 4 of the thighs and some gravy and set aside.
Layer your biryani with half of rice over the sauce in the pot. Don't force the rice or compact it in. Just let it free flow in. Then add some of your sliced ginger, a good layer of crispy onions and half your herbs. Add the other 4 thighs on your second layer with the reserved sauce. Top with more rice and garnish with ginger, fried onions and herbs. Add your saffron milk and ghee once the biryani is all built.
Lid on and if you want to do a Dum biryani make a basic dough and seal in the lid.
Cook for 10 mins on medium high then turn down heat to low and simmer for 20 mins. Then turn off heat and let biryani rest for 20 mins.
Once cooked and rested crack that bad boy open and serve!!
Tips
You can break this recipe down over a couple of days so it's not all done in one day
You can buy the fried onions already crispy from east asian stores
You can buy the biryani powder as well to save time
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