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Chicken Biryani

  1. Marinate chicken with Kashmiri chili powder, coriander powder, pepper powder, garam masala, turmeric, ginger-garlic paste, lemon juice and salt

  2. Fry onions until golden brown, then fry cashews and raisins separately and set aside

  3. Heat oil with whole spices (cloves, cardamoms, cinnamon, bay leaf) for the masala

  4. Add ginger-garlic-green chili paste and finely chopped onion to the oil

  5. Add finely chopped tomato and cook until soft

  6. Add yogurt and cook the masala base

  7. Add lemon juice, curry leaves, coriander leaves, mint leaves, biryani masala powder, turmeric, chicken masala powder, garam masala and pepper powder

  8. Add marinated chicken to the masala and cook until partially done

  9. Add water to create a thick gravy and simmer

  10. Boil jeerakasala rice in 7 cups of water with oil, ghee, whole spices, chopped onion, carrot and salt until 70% cooked

  11. Layer the partially cooked chicken masala in a heavy-bottomed pot

  12. Layer the boiled rice on top of the chicken

  13. Sprinkle fried onions, fried cashews and raisins on the rice

  14. Sprinkle coriander leaves and garam masala powder

  15. Pour ghee and milk or coconut milk mixed with leftover masala on top

  16. Cover and cook on high heat for 2-3 minutes until steam forms, then reduce heat to low and cook for 45 minutes until rice is fully cooked

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Biryani

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Festive

Season🔁Year-round

DifficultyMedium ⏰ 1h

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