Chicken Biryani for Eid ul Adha | Spiced Chicken & Basmati Rice | Traditional Biryani Recipe

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color with less cost.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat, sour cream is often cheaper.

In a small pan on medium heat, dry roast almonds and shredded coconut until fragrant and set aside.

In a blender, add roasted coconut, almonds and some water and blend.

Add 1 cup fried onion, and more water to make a smooth paste. Remove the paste from the blender into a bowl and set aside.

In the same blender, add cilantro, green chilies, and mint leaves and a little bit of water to blend, make a smooth paste, set aside.

In a pot, heat 1/2 cup oil.

Add whole spices: bay leaves, black cumin, cinnamon stick, green cardamom, black cardamom, star anise, cloves and cook for 1-2 min.

Add ginger/garlic paste and chicken.

Cook until the chicken changes color.

Once the chicken has changed color, add chopped tomatoes, almonds/coconut/fried onion paste, and green chili paste. Mix everything and cook for 2-3 mins.

Add red chili powder, garam masala powder, kashmiri chili powder, coriander powder, biryani masala, dried plums, salt and yogurt. Mix everything well and cook until most of the liquid has evaporated.

Add a cup and a half of water and cook until oil separates and meat is cooked.

In a large pot on medium/high heat, add 8 cups water and whole spices, bring it to boil.

Once boiling, add basmati rice and salt.

Cook the rice until about halfway done, about 10-12 minutes.

Once halfway cooked, drain the water from the rice and set aside.

In a large dish, start layering your ingredients.

Start by adding half of the rice to the bottom of the dish.

Next, add the meat gravy, chopped cilantro, mint leaves, fried onions, and sliced green chilies.

Now add the rest of the rice on top of the gravy.

On top of the rice, sprinkle fried onions, lemon juice, saffron, red/orange food color, and butter/ghee.

Cover and bake at 350 F for 20-25 min.

Before serving, blend rice and gravy together and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens