Masaledar Chicken Biryani

Ingredients

• 0.5 chicken (cut into pieces)
• 5 tbsp oil
• 3 tomatoes (blended)
• 1 tbsp ginger-garlic paste
• 3.5 tbsp yogurt
• 0.5 cup fried onions
• 1 tbsp coriander powder
• 1 tbsp biryani masala
• 1 tbsp salt (plus more for rice water)
• 1 tbsp tomato purée
• 1 tbsp chilli flakes
• 0.5 tbsp cumin powder
• 0.5 tbsp black pepper powder
• fresh coriander (a handful)
• 2 cup rice (soaked)
• water (for boiling rice)
• food colouring (for rice)

Steps

1. 1

   Heat 5 tbsp of oil in a large pot or pan.

2. 2

   Add the chicken pieces and sauté until they start to change color.

3. 3

   Stir in 1 tbsp of ginger-garlic paste and cook until fragrant.

4. 4

   Add the 3 blended tomatoes and 1 tbsp of tomato purée, mixing well.

5. 5

   Add the dry spices: 1 tbsp coriander powder, 1 tbsp biryani masala, 1 tbsp salt, 1 tbsp chilli flakes, ½ tbsp cumin powder, and ½ tbsp black pepper powder.

6. 6

   Stir in 3–4 tbsp of yogurt and ½ cup of fried onions. Cook the masala until the oil separates and the chicken is tender.

7. 7

   Add a handful of fresh coriander to the chicken masala.

8. 8

   In a separate pot, boil water with salt and cook the soaked rice until it is about 70-80% done.

9. 9

   Drain the rice and layer it over the chicken masala.

10. 10

    Add food colouring on top of the rice.

11. 11

    Cover the pot tightly and let it steam (dum) on low heat for 10-15 minutes before serving.

Notes

The source provides a clear ingredient list but the steps are inferred from standard biryani preparation methods as the transcript was incomplete.

Nutrition per serving

• main
• chicken
• biryani
• spicy
• South Asian
• dinner