Classic Chicken Biryani

Ingredients

• 1 cup Oil (divided)
• 800 g Chicken (boneless or with bone)
• 2 tbsp Ginger Garlic paste
• 2 Green chilies
• 1 pack Biryani Masala
• 1 tsp Chili flakes
• 0.5 tsp Salt
• 1 tbsp Cumin powder
• 1 tbsp Coriander powder
• 1 Onion (large, fried)
• 3 Tomatoes (medium, sliced)
• 3 tbsp Coriander (fresh, chopped)
• 1 tbsp Lemon juice
• 2 cups Basmati rice (washed and soaked for 20 minutes)
• 1 tsp Oil (for rice)
• 1 tsp Salt (for rice)
• 1 tsp Lemon juice (for rice)
• Yellow food color (for garnish)
• Fried onion (for garnish)
• Coriander (for garnish)
• Green chilies (for garnish)

Steps

1. 1

   In a wok, heat the oil and fry the onion until golden brown.

2. 2

   Add the chicken and ginger-garlic paste to the wok, cooking for 7 minutes.

3. 3

   Add the biryani masala, chili flakes, salt, cumin powder, coriander powder, and sliced tomatoes. Cover and cook for 15 minutes.

4. 4

   Uncover and continue to cook until the oil separates from the masala.

5. 5

   Boil the soaked rice in water with 1 tsp oil, 1 tsp salt, and 1 tsp lemon juice until partially cooked, then drain.

6. 6

   Remove excess oil from the chicken curry. Pour a little oil at the bottom of a pot, then layer the boiled rice and chicken curry as desired.

7. 7

   Drizzle the remaining oil over the layers and top with garnish (yellow food color, fried onion, coriander, and green chilies).

8. 8

   Place a tawwa (flat pan) under the pot to prevent burning. Cover the pot with aluminum foil to trap steam and cook on the lowest heat for 15 minutes (Dam).

9. 9

   Uncover, mix gently, and serve.

Notes

Always use a heavy-bottomed pot or a tawwa underneath to prevent the rice from burning during the steaming process. Covering with aluminum foil is essential for trapping steam and ensuring the rice cooks evenly.

Nutrition per serving

• main
• dinner
• spicy
• rice
• chicken
• stovetop
• gluten-free