Delhi Famous Akram Ki Biryani ❤️ | Chicken 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.

Heat 3 tablespoons of oil in a pan.

Add 1 large cardamom, 4-5 small cardamoms, and 0.5 teaspoon black pepper; let them crackle.

Add 1 kilogram of chicken and sauté for 2-3 minutes until it turns off-white.

Add 0.5 cup of water and 2 tablespoons of ginger-garlic paste along with 5-6 green chilies; mix well.

Cover and cook for 12-15 minutes until chicken is 80-90% cooked.

In a bowl, mix 3/4 cup yogurt, 1/4 teaspoon food color, and 2 teaspoons kewra water; set aside.

Grind 1 star anise, 1/3 piece nutmeg, 8 small cardamoms, and 5-6 cloves into a fine powder for biryani spice.

Check the chicken and separate it from the liquid; reserve the liquid for later use.

Boil 3.5 liters of water and add 800 grams of soaked basmati rice along with 3 tablespoons of salt, 1 teaspoon caraway seeds, 2-inch cinnamon, and 5-6 cloves; let it boil.

Once the rice is 90% cooked, drain and set aside.

In the same pot, heat 3 tablespoons of oil and add the chicken back in along with the biryani spice and yogurt mixture; mix well.

Add 3-4 tablespoons of green chili pickle and half a large red chili; stir.

Layer the 90% cooked rice over the chicken mixture and drizzle reserved chicken liquid over it in two batches.

Cover with a lid and place a tava (griddle) underneath; cook on low heat for 12-15 minutes.

Gently fluff the biryani and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens