Delicious Delhi Style Degi Biryani | Chicken Degi Biryani Recipe | Delhi Street Food - Varun

biryani masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can reduce preservatives and costs.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber, while long-grain is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar tang with lower calories.

saffron

💰Cheaper: turmeric

Turmeric provides color without the high cost of saffron.

Boil a cauldron of water and add whole green chilies, bay leaves, peppercorns, cloves, and a stick of cinnamon.

Season the boiling water with 2-3 tablespoons of salt until it tastes like seawater.

Add basmati rice to the boiling water and cook until it's 3/4 cooked, then drain in a colander and set aside.

Marinate an entire chicken with ginger-garlic paste, cumin seeds, red chili powder, and salt; mix and let it sit for 10 minutes.

Heat a cauldron and add rice bran oil without waiting for it to heat up.

Add the marinated chicken to the oil and cook on high flame for at least 12 minutes until the chicken is 3/4 done.

Add whole garam masala (bay leaves, sticks of cinnamon, black cardamom, green cardamom, star anise, cloves, black peppercorns) to the chicken and stir.

Add fried onions, freshly cut coriander leaves, julienned ginger, and green chili pickle to the chicken.

Optionally, add food grade yellow color and a few drops of rosewater and ether.

Layer half of the parboiled rice over the chicken without pressing it down.

Add the remaining rice on top and cover with a lid.

Cook on low flame for 15-20 minutes.

After 20 minutes, check the biryani; it should be beautifully steamed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens