Chicken Biryani

AuthorSalmaCategoryDifficultyAdvanced

Mouthwatering chicken biryani. These are marinated chicken pieces cooked in an onion base, then combined separately with semi-cooked rice in layers. The lovely aroma and vibrant colours of the dish makes it extra special. Always guaranteed to delight!

Yields8 Servings
Prep Time1 hrCook Time1 hr 20 minsTotal Time2 hrs 20 mins

For Marinade
 2 Chickens
 80 g Rajah Masala Blend Biryani Masala/Any brand
 4 tbsp Plain yoghurt
 3 tsp Garlic paste/grated
 3 tsp Ginger paste/grated
  tsp Tumeric powder
 ½ tsp Chilli powder
 ¾ tsp Cumin powder
 ¾ tsp Coriander powder
  tsp Garam Masala
 2 tbsp Oil
 ½ tsp Salt
For Base
 4 tbsp Oil
 3 Medium onions
 3 Bayleaves
 3 Cardamom pods
 3 sticks Cinnamon
 6 Green chillies
 ½ tsp Salt
 1 tsp Ghee (optional)
 4 Medium Tomatoes
 6 tbsp Fresh coriander
For Rice
 5 cups Basmati Rice
 9 cups Cold water
 4 Cardamom pods
 1 tsp Whole cumin seeds
 1 tsp Ghee
 1 ¼ tbsp Salt
For Layers
 2 Medium onions
 5 tbsp Oil
 2 tbsp Ghee
 3 Food colours
 7 Medium Eggs
 ¼ tsp Tumeric powder
 ¼ tsp Chilli powder
 2 tbsp Fresh coriander
 Aluminium foil

Make Marinade
1

You need two tandoori chickens, cut in small pieces. Clean, wash and drain the chicken then place it in a big bowl.

Add all the marinade ingredients to the chicken in the bowl.

You can use any brand of biryani masala and adjust the quantity to your taste.

2

Mix this in properly.

Leave this to marinate for 1-2 hours or overnight.

Make Base
3

Add 3-4 tablespoons of oil & 1 teaspoon of ghee in a non stick pan. Once the oil is hot, add the onions, chillies, salt and all the whole spices.

4

Mix this on high heat. Once you've mixed it in, put the gas down and cook this under medium heat.

Cook until the onions soften and make sure to stir at times.

5

When the onions soften, add in the chicken.

6

Put the gas up and mix this in. Cover and cook on high heat until all the excess water comes out.

Once all the water comes out from the chicken, give it a good stir and cook this uncovered under high heat. Adjust the heat if required and make sure to stir at times.

7

Cook for 40-50 minutes or until the chicken looks done to you.

8

When the chicken looks done, add in the tomatoes and mix it in.

Cook this for 5-6 minutes then finally garnish the dish with coriander. Mix this in, cook for a further 2-3 minutes on medium heat and then turn the gas off.

9

Wash 5 cups of basmati rice. If you don't have measuring cup then use a standard tea mug to measure the rice and water.
Wash the rice with cold water then let the rice soak in cold water for 30 minutes. After 30 minutes, drain the rice fully.

In a non stick pot add 9 cups of cold water, add in the rice, 4 cardamom pods, 1 Tsp of cumin seeds, 1 Tsp of ghee and 1 & 1/4 Tbsp of salt (adjust salt to your taste as the chicken will also have salt in it).

Bring this to boil and let this cook.

10

Cook the rice until the rice grain can be broken into 2-3 parts. Once done, drain the rice in a colander or if all the water has dried up, just keep it in the pot.

Add Layers
11

Hard boil 7 eggs.

Take the shells off and keep aside.

In a pan, add 4-5 Tbsp of oil. Once the oil is hot add 1/4 Tsp of Tumeric powder & 1/4 Tsp of chilli powder.

Add in the whole eggs and fry them on high heat until all the sides are nice and golden.

Once done, turn the gas off, take them out and let this cool down. When the eggs cools down, cut them in half and keep aside.

Slice two medium onions. In the same pan just used- add a bit more oil if required- add the onions and fry on high heat until it is nice and dark golden.

Once the onions are done, take them out and drain on a tissue paper. You can also deep fry the onions instead through a metal sieve as the process will be quicker.

Tip: Cook the sliced onions in the microwave for few minutes then dab the onions with a tissue to dry the excess water before frying as this speeds up the frying process.

12

In a big pot, rub a small amount of ghee at the bottom.

Add half of the rice in the pot.

You can opt to add colour by adding food colours drops. I used three different colours.

Add a few ghee drops too, like I've done in the picture.

13

Add half of the fried onions evenly on top.

14

Add all the chicken on top and add some of the egg slices too.

15

On top of the chicken, add the rest of the remaining rice, a few drops of food colour & ghee like before, rest of the egg slices, fried onions and finally garnish it with some chopped coriander.

16

Cover the pot fully with foil then place the lid on top.

Put the gas on on high heat for about 5 minutes then simmer and cook for 15-20 minutes until the rice is fully cooked.

17

All done! Let this rest for 10-15 minutes before serving.

18

Serve hot with raita.

Ingredients

For Marinade
 2 Chickens
 80 g Rajah Masala Blend Biryani Masala/Any brand
 4 tbsp Plain yoghurt
 3 tsp Garlic paste/grated
 3 tsp Ginger paste/grated
  tsp Tumeric powder
 ½ tsp Chilli powder
 ¾ tsp Cumin powder
 ¾ tsp Coriander powder
  tsp Garam Masala
 2 tbsp Oil
 ½ tsp Salt
For Base
 4 tbsp Oil
 3 Medium onions
 3 Bayleaves
 3 Cardamom pods
 3 sticks Cinnamon
 6 Green chillies
 ½ tsp Salt
 1 tsp Ghee (optional)
 4 Medium Tomatoes
 6 tbsp Fresh coriander
For Rice
 5 cups Basmati Rice
 9 cups Cold water
 4 Cardamom pods
 1 tsp Whole cumin seeds
 1 tsp Ghee
 1 ¼ tbsp Salt
For Layers
 2 Medium onions
 5 tbsp Oil
 2 tbsp Ghee
 3 Food colours
 7 Medium Eggs
 ¼ tsp Tumeric powder
 ¼ tsp Chilli powder
 2 tbsp Fresh coriander
 Aluminium foil

Directions

Make Marinade
1

You need two tandoori chickens, cut in small pieces. Clean, wash and drain the chicken then place it in a big bowl.

Add all the marinade ingredients to the chicken in the bowl.

You can use any brand of biryani masala and adjust the quantity to your taste.

2

Mix this in properly.

Leave this to marinate for 1-2 hours or overnight.

Make Base
3

Add 3-4 tablespoons of oil & 1 teaspoon of ghee in a non stick pan. Once the oil is hot, add the onions, chillies, salt and all the whole spices.

4

Mix this on high heat. Once you've mixed it in, put the gas down and cook this under medium heat.

Cook until the onions soften and make sure to stir at times.

5

When the onions soften, add in the chicken.

6

Put the gas up and mix this in. Cover and cook on high heat until all the excess water comes out.

Once all the water comes out from the chicken, give it a good stir and cook this uncovered under high heat. Adjust the heat if required and make sure to stir at times.

7

Cook for 40-50 minutes or until the chicken looks done to you.

8

When the chicken looks done, add in the tomatoes and mix it in.

Cook this for 5-6 minutes then finally garnish the dish with coriander. Mix this in, cook for a further 2-3 minutes on medium heat and then turn the gas off.

9

Wash 5 cups of basmati rice. If you don't have measuring cup then use a standard tea mug to measure the rice and water.
Wash the rice with cold water then let the rice soak in cold water for 30 minutes. After 30 minutes, drain the rice fully.

In a non stick pot add 9 cups of cold water, add in the rice, 4 cardamom pods, 1 Tsp of cumin seeds, 1 Tsp of ghee and 1 & 1/4 Tbsp of salt (adjust salt to your taste as the chicken will also have salt in it).

Bring this to boil and let this cook.

10

Cook the rice until the rice grain can be broken into 2-3 parts. Once done, drain the rice in a colander or if all the water has dried up, just keep it in the pot.

Add Layers
11

Hard boil 7 eggs.

Take the shells off and keep aside.

In a pan, add 4-5 Tbsp of oil. Once the oil is hot add 1/4 Tsp of Tumeric powder & 1/4 Tsp of chilli powder.

Add in the whole eggs and fry them on high heat until all the sides are nice and golden.

Once done, turn the gas off, take them out and let this cool down. When the eggs cools down, cut them in half and keep aside.

Slice two medium onions. In the same pan just used- add a bit more oil if required- add the onions and fry on high heat until it is nice and dark golden.

Once the onions are done, take them out and drain on a tissue paper. You can also deep fry the onions instead through a metal sieve as the process will be quicker.

Tip: Cook the sliced onions in the microwave for few minutes then dab the onions with a tissue to dry the excess water before frying as this speeds up the frying process.

12

In a big pot, rub a small amount of ghee at the bottom.

Add half of the rice in the pot.

You can opt to add colour by adding food colours drops. I used three different colours.

Add a few ghee drops too, like I've done in the picture.

13

Add half of the fried onions evenly on top.

14

Add all the chicken on top and add some of the egg slices too.

15

On top of the chicken, add the rest of the remaining rice, a few drops of food colour & ghee like before, rest of the egg slices, fried onions and finally garnish it with some chopped coriander.

16

Cover the pot fully with foil then place the lid on top.

Put the gas on on high heat for about 5 minutes then simmer and cook for 15-20 minutes until the rice is fully cooked.

17

All done! Let this rest for 10-15 minutes before serving.

18

Serve hot with raita.

Chicken Biryani
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3 Comments

  1. Anisha Akther 16 May 2020 at 16:07

    Thank you for this delicious recipe!!

    Reply
  2. Well wisher 16 May 2020 at 22:05

    Sooooo excited for your website.
    Alhamdilliah I am so made up!
    Thank you

    Reply
  3. FILZA - 31 May 2020 at 23:27

    wow, this recipe of chicken biryani is so delicious, must try this, love the way you presented your content. i just started too, kindly check it how it looks like. thanks good work keep it up.

    Reply

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