Chicken Biryani

Ingredients

• 2 kg whole chicken (Cut into serving pieces)
• 0.5 cup yogurt (Also used to make raita, if desired)
• 5.5 tomatoes (Chopped; source specifies 5–6)
• 1.5 onions (Medium size, chopped; source specifies 1–2)
• 2 tbsp fresh garlic (Freshly chopped)
• 5.5 green chilies (Source specifies 5–6)
• oil (For cooking)
• 4 cup parboiled rice (Use the rice listed for the rice preparation)
• salt (To taste; the method additionally mentions 1 tbsp salt for the chicken mixture and salt for the rice water)
• 1 lemon juice (Juice of one lemon)
• 0.25 tbsp turmeric powder (The method also refers to adding turmeric with the spices)
• 1 pack Shan Karachi beef biryani masala (Despite the product name, the recipe uses it with chicken)
• 0.5 pack Shan Bombay biryani masala
• potatoes (Diced; quantity not specified)
• 2 L water (For boiling the rice)
• whole spices (For the rice; types and quantities not specified)
• 0.5 cup water (Pour over the rice immediately before baking)
• crispy onions (Optional topping)

Steps

1. 1

   Heat oil in a large pan. Add the chopped onions and fry until translucent.

2. 2

   Add the freshly chopped garlic and tomatoes. Continue frying over medium heat for 3–4 minutes.

3. 3

   Add the chicken pieces, one pack of Shan Karachi beef biryani masala, half a pack of Shan Bombay biryani masala, the salt, and turmeric powder. Sauté over medium heat for 5 minutes.

4. 4

   Add the yogurt and green chilies, then stir to combine.

5. 5

   Add the diced potatoes and cook for 5 more minutes. Turn off the heat while the chicken and potatoes are still not fully cooked.

6. 6

   For the rice, bring 2 litres of water to a boil. Add the parboiled rice, salt, and whole spices.

7. 7

   Cook the rice for 5 minutes, then drain it and set it aside.

8. 8

   Preheat the oven to 400°F.

9. 9

   Add the boiled rice to the chicken and gravy, distributing it evenly throughout the pan.

10. 10

    Sprinkle crispy onions over the top, if desired.

11. 11

    Pour ½ cup water over the rice. Cover the pan with foil and then with a lid.

12. 12

    Bake at 400°F for 1 hour 20 minutes.

13. 13

    Serve the biryani with raita made from yogurt.

Notes

The source lists lemon juice but does not specify when to add it. It also mentions potatoes, crispy onions, and whole spices without quantities. Oil quantity is not specified. The source says to serve with yogurt-based raita.

Nutrition per serving

• main
• biryani
• South Asian
• chicken
• oven-baked
• rice dish
• spicy
• family-style