Chicken Biryani

Chicken Biryani

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Dolan acharya
Dolan acharya

Just realized weekend is here and we always look for that something special. How about making biryani to fit in your existing diet? You heard it correct only 10 gm ghee, 50 gm raw Rice and 100 gm chicken can make this. For the love of Biryani! I was skeptical about 1. the rice coming out to be dry and unsticky yet cooked well. 2. The chicken dry yet perfectly cooked and retaining the juicyness and typical aroma, taste. 3. The potato (most special) not overcooked yet tasty. But tick marked all three above. Off course the procedure was a bit lengthy starting from the garam ma'sala I made specially for this! But that is one time right! If you are a foodie and got this habit of paying minor attention to detail I am sure you are gonna rock it! Not a rocket science as this has become a staple daily food and yes I still keep my abs ! :D


  • listcheckChicken -- 200 gm (thigh with bone) Rice 50 gm Ghee 10 gm Potato 50 gm
  • listcheckBiryani Masala Cardamom -- 10 Clove -- 10 Coriander seeds -- 1/2 tsp Javitri (Mace) - 5 petals Jaiphal (Nutmeg) -- 1/4 Star Anise -- 2 petals Sha Jeera -- 1/2 tsp Sha Morich or White Pepper Powder -- 1 tsp Grind to a fine powder. Can be stored for multiple use. (the daily hack)
  • listcheckMake the Saffron flavored Milk 50 gm Warm Milk a pinch of crushed Saffron strands 1 tbsp of Kewra 1 tbsp of Meetha Ittar (was not available) 1 tbsp Biryani Powder
  • Method

  • Step-1
    1. Cook Rice. Boil water. Add whole spices like 1 slender stick of cinnamon, 2 big Black Cardamom, 2 Bay leaves. When the water is boiling, fish out the whole spices with a ladle. Add washed and strained rice to the boiling water. Cook for 2 minutes less than recommended time. So I cooked the rice for 8 minutes instead of the 10 minutes recommended by the brand. Drain the rice in a colander and shake off the water.
  • Step-2
    2. Heat a non stick and in very low flame Fry one onion chopped into thin half moon slices without oil. Remove fried onion and keep aside
  • Step-3
    3. In a large wide mouthed bowl add Yogurt -- 100 gm Ginger Pate -- 4 tbsp Garlic Paste -- 3 tbsp Chili Powder -- 4 tsp Salt to taste Marinate the chicken in the above for 1 hr+ Heat 10 gm ghee and add bay leaf and cinnamon stick of 1 inch. Add the marinated chicken pieces, shaking off any excess liquid Saute the chicken pieces until they lose the raw coloring Add to the pan rest of the marinade. Add one spoon biryani masala and salt. Mix well, cover and cook until chicken is almost done. Do not add any water Now, remove the cover, raise the heat and reduce the gravy. Sprinkle a little kewra water for its beautiful fragrance.
  • Step-4
    4. In an air fryer cook one half potato with little salt , turmeric and ginger grated. add kewra water.
  • Step-5
    5. Layering (can also be done on flame and in the same pot where chicken was cooked as in step 3). To the cooked chicken add the fried onion from step 2. Then layer with partially cooked rice. Drizzle additional ghee if in macro which I skip. Drizzle saffron milk. Drizzle kewra water Sprinkle some biryani masala Now add another layer in a similar. Cover tightly with an aluminum foil Heat Oven to 300F or Cook for 30-45 mins covered.
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