Authentic Spicy Chicken Biryani
- Ready In:
- 1hr 42mins
- Ingredients:
- 24
- Serves:
-
4-5
ingredients
- 3 chicken breasts, cut into 1-inch cubes
- 2 cups basmati rice
- 1 large red onion, chopped lengthwise
- 2 large tomatoes, diced
- 2 tablespoons fresh ginger-garlic paste
- 1⁄2 tablespoon turmeric
- 1 whole cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 3⁄4 tablespoon salt
- 1⁄2 teaspoon white vinegar
- 2 tablespoons red chili powder
- 5 green chilies, chopped
- 1 teaspoon cayenne pepper
- 1 tablespoon coriander powder
- 1⁄2 tablespoon garam masala
- 1 generous pinch saffron thread (optional)
- 1 tablespoon chicken garam masala powder (optional)
- 1⁄2 cup plain yogurt
- 1 bunch cilantro leaf, chopped
- 3 cups water
- ghee (this is crucial to the flavor)
- 2 teaspoons rose water
- 3 hard-boiled eggs, sliced
directions
- Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
- Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
- Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
- Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes.
- Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves.
- Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
- Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism).
- Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
- When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs.
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