A flavorful and aromatic chicken white biryani made with basmati rice, spices, and herbs.
Ingredients
Spice Potli
- 5pieceGreen chilies
- 2pieceBlack cardamom
- 5pieceGreen cardamom
- 1tspCumin seeds
- 1/2tspBlack peppercorns
- 1pieceCinnamon stick
- 1/2tspCloves
- 3pieceBay leaves
Rice
- 3tbspFried onion
- 1/2kgBasmati rice (soaked for 30 minutes)
- 1 1/2tbspLemon juice
- 1/2cupOil
- 1tbspSalt
Chicken
- 1/2kgChicken with bones
- 2potatoes (peeled and halved)
- 5pieceGreen cardamom
- 1pieceCinnamon stick
- 1/2tspBlack peppercorns
- 1tspCumin seeds
- 5pieceGreen cardamom
- 1 1/2tbspGinger garlic paste
- 1pieceOnion (sliced)
- 3/4cupWhisked yogurt
- 1tspWhite pepper powder
- 1tspSalt
- 1/4tspJavitri powder
- 1/4tspJaifil powder
- 1tspBlack pepper powder
- 1/4cupChopped mint leaves
- 1/4cupChopped fresh coriander
- 3tbspCream
- 1tbspKewra water
- 3tbspCashew paste
- 1/4cupFried onion
- 2tbspGhee
How to make Chicken White Biryani
Prepare Spice Potli
In muslin cloth, add green chilies, black cardamom, green cardamom, cumin seeds, black peppercorns, cinnamon stick, cloves, and bay leaves. Wrap to make a potli and set aside.
Cook Rice
In a pot, add water and bring it to a boil.
Add the spice potli, cover, and simmer for 5 minutes. Then remove the potli and discard it.
Add fried onion, salt, and rice. Bring it to a boil.
Add lemon juice and boil until the rice is 3/4th done. Then strain and keep aside.
Cook Chicken
In a pot, heat oil and add chicken. Fry well until the color changes, add potatoes.
Add green cardamom, cinnamon stick, black peppercorns, cumin seeds, and green chilies. Mix well.
Add ginger garlic paste and mix well.
Add onion, mix, and cook until onions are translucent.
Add yogurt, white pepper powder, salt, jaifal, javitri powder, and black pepper powder. Mix well.
Cover partially and cook for 4-5 minutes or until oil separates.
Assemble Biryani
Spread mint leaves and fresh coriander over the chicken.
Add cream, kewra water, and cashew paste. Mix well.
On low flame, gradually add the cream and cashew paste mixture, boiled rice, fried onion, and ghee.
Cover and steam cook on low flame for 5 minutes.
Tips & Tricks
Ensure the rice is only 3/4th cooked before layering with the chicken to avoid overcooking.
Blend 15 cashews with 2 to 4 tbsp water to make cashew paste.
FAQS
What is the best way to store leftover Chicken White Biryani?
To store leftover Chicken White Biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it for up to 2 months. When reheating, add a splash of water to prevent it from drying out.
Can I make Chicken White Biryani without yogurt for a dairy-free option?
Yes, you can make Chicken White Biryani without yogurt for a dairy-free option. Substitute the yogurt with a dairy-free alternative like coconut yogurt or simply omit it. You can also add a bit more lemon juice to maintain the tangy flavor.
What are some good side dishes to serve with Chicken White Biryani?
Chicken White Biryani pairs well with a variety of side dishes. Consider serving it with a refreshing cucumber raita, a simple salad, or some spicy pickles. You could also serve it with a side of roasted vegetables for a balanced meal.
How can I make Chicken White Biryani spicier?
To make Chicken White Biryani spicier, you can increase the number of green chilies or add red chili powder to the marinade. Additionally, consider using spicy varieties of chili or adding a pinch of cayenne pepper to the rice while cooking.
What substitutions can I use for basmati rice in Chicken White Biryani?
If you don't have basmati rice, you can substitute it with jasmine rice or any long-grain rice. However, keep in mind that the cooking time and texture may vary slightly. Make sure to soak the rice for at least 30 minutes before cooking for the best results.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia