Chicken Biryani with Homemade Biryani Masala

Ingredients

• 2 lb whole chicken
• 8 large tomatoes (Sliced in half)
• 3 red onions (Thinly sliced; reserve half for garnish)
• 2 tbsp fresh garlic (Minced)
• Thai green chilis (Use 4–6 chilis)
• 3 lemon juice (Freshly squeezed)
• 1 pack biryani masala (Use store-bought or homemade; the method specifies adding 2–4 tbsp, adjusted to taste)
• 0.5 cup oil (For cooking)
• 3 potatoes (Use 3–4 potatoes; peeled and cut into large chunks)
• 2.5 cup long-grain basmati rice
• 8 cup water for boiling rice
• 3 tbsp butter
• salt (To taste)
• 8 whole black peppercorns
• 1 bay leaf
• 2 cinnamon sticks
• 3 cloves (Whole cloves)
• 1 black cardamom (Whole)
• 0.5 cup water for baking (Pour over the rice before covering)
• crispy fried onions (Optional, for sprinkling over the rice)

Steps

1. 1

   Heat the oil in a large pan over medium heat.

2. 2

   Add the sliced onions and fry until golden brown. Reserve half of the fried onions for garnish.

3. 3

   Add the halved tomatoes, cover the pan, and cook over low heat for 8–10 minutes.

4. 4

   Remove the tomato skins. Continue cooking the tomatoes over medium heat for 3–4 minutes, stirring occasionally, until they form a smooth puree.

5. 5

   Stir in the minced garlic and Thai green chilis.

6. 6

   Add the chicken and 2–4 tablespoons of biryani masala, adjusting the amount to the desired spice level. Sauté over medium heat for 5 minutes.

7. 7

   Add the freshly squeezed lemon juice and stir it into the chicken gravy.

8. 8

   Add the peeled potato chunks and cook for 5 minutes.

9. 9

   Turn off the heat. At this stage, the chicken and potatoes should not be fully cooked, since they will finish cooking in the oven.

10. 10

    Bring the 8 cups of water to a boil. Add the bay leaf, cloves, whole black peppercorns, cinnamon sticks, black cardamom, and salt.

11. 11

    Add the basmati rice and cook for 6–8 minutes, or until the grains are partially cooked.

12. 12

    Drain the rice and set it aside.

13. 13

    Preheat the oven to 400°F (200°C).

14. 14

    Add the parboiled rice to the chicken mixture, distributing it evenly over the chicken and potatoes.

15. 15

    Add the butter and, if desired, sprinkle the reserved crispy onions over the rice.

16. 16

    Pour 1/2 cup water evenly over the rice. Cover the pan tightly with foil, then cover it with a lid.

17. 17

    Bake at 400°F (200°C) for 1 hour 20 minutes, until the chicken, potatoes, and rice are fully cooked.

18. 18

    Serve the biryani warm with raita and salad.

Notes

The homemade biryani masala recipe is referenced as being pinned in the comments, but it is not included in the supplied source. The post does not specify the type or size of baking pan.

Nutrition per serving

• main
• baked
• South Asian
• chicken
• rice
• spicy
• one-pot
• family meal