Chicken Matka Biryani | Best Chicken Biryani | How To Make Chicken Biryani | Canada

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

saffron

💰Cheaper: turmeric

Turmeric provides color at a lower cost.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is a cheaper fat alternative.

basmati rice

💰Cheaper: long-grain rice

Long-grain rice is more affordable but alters texture.

Chop 3 medium-sized tomatoes and set aside.

Slice 1 large onion and sauté it in half a cup of oil until soft.

Add 1.5 pounds of chicken pieces to the pot and cook on high heat until they change color.

Add 2 tablespoons of ginger and garlic paste to the chicken and fry for 5 minutes.

Add chopped tomatoes to the chicken and cook for another 5 minutes.

Pour in half a cup of water to create some broth for the chicken.

Add 1.5 tablespoons of salt, 1.5 tablespoons of red chili powder, 1.5 tablespoons of coriander powder, 1 tablespoon of cumin seeds, 1 teaspoon of turmeric, and 1 teaspoon of garam masala to the pot.

Stir the spices into the chicken mixture and break up any whole spices with your hands.

Lower the heat and spread coals on top of the pot to keep the heat low while the chicken cooks.

Once the chicken is cooked, add 1 cup of yogurt to the pot to keep it moist.

Layer in 2.5 cups of soaked and half-cooked basmati rice on top of the chicken.

Add additional spices, sliced tomatoes, lemon slices, slit green chilies, mint, and coriander leaves on top of the rice.

Drizzle half a tablespoon of kewra essence and some food coloring over the rice.

Cover the pot tightly and cook on low heat for 20 minutes to steam the rice and chicken together.

After 20 minutes, check if the biryani is fully cooked and serve it by separating the white rice from the orange rice for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens