A flavorful and aromatic chicken biryani made with spices, herbs, and basmati rice.
Ingredients
For Onion and Tomato Mixture
- 1/2piecemedium onion, sliced
- 2piecemedium tomatoes, sliced
- 1/4cupfresh coriander, chopped
- 1/4cupmint leaves, chopped
- 1tbsplemon juice
For Cooking Chicken
- 1/2cupcooking oil
- 2piecelarge onions, sliced
- 2piecegreen cardamom
- 2pieceblack cardamom
- 1/4tspblack peppercorns
- 3piececloves
- 1piececinnamon stick
- 1piecebay leaf
- 3piecegreen chilies, slit
- 1/2tbspginger garlic paste
- 1tbspwater
- 1tbspcoriander powder
- 1/2tspturmeric powder
- 1/2tspgaram masala powder
- 1/4tbsppaprika powder
- 1/2tbspred chili powder
- 1tspsalt
- 1/2kgchicken with bones
For Rice
- 1/2kgSella/Basmati rice, soaked & boiled until ¾ done
- 1/8tspmace powder
- 1/8tspnutmeg powder
- 1tbspwater
- 1/2tspyellow food color
How to make Chicken Biryani
Prepare Onion and Tomato Mixture
In a bowl, add sliced onion, tomatoes, fresh coriander, mint leaves, and lemon juice. Mix well and set aside.
Cook Chicken
In a pot, add cooking oil and sliced onions. Fry until golden brown, approximately 10-12 minutes. Remove half of the fried onions and reserve for later use.
Add green cardamom, black cardamom, black peppercorns, cloves, cinnamon stick, bay leaf, and green chilies. Mix well.
Add ginger garlic paste and cook for 2-3 minutes.
Add water and mix well.
Add coriander powder, turmeric powder, garam masala powder, paprika powder, red chili powder, and salt. Mix well.
Add the onion and tomato mixture. Mix well and cook until the tomatoes are soft.
Add chicken and mix well until it changes color.
Cover and cook on low flame for 8-10 minutes, then cook on high flame until oil separates. Remove the chicken mixture into a bowl.
Assemble Biryani
In the same pot, add half of the boiled rice and spread it evenly.
Add the cooked chicken mixture and then add the remaining boiled rice on top.
Sprinkle mace powder and nutmeg powder over the rice.
In water, dissolve yellow food color and mix well.
Pour the dissolved food color over the rice and add the reserved fried onions.
Cover and steam cook on low flame for 10 minutes.
Tips & Tricks
Ensure the rice is only ¾ cooked before layering to avoid overcooking.
Adjust the red chili powder according to your spice preference.
