Chicken biryani for beginners / Chicken biryani from scratch with home-made biryani masala

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.

To marinate the chicken, mix chicken with yogurt, ginger garlic paste, lime juice, salt, turmeric powder, and chilli powder. Cover and refrigerate.

To make homemade biryani masala, dry roast coriander seeds, fennel seeds, cinnamon stick, black pepper seeds, cardamom pods, cloves, mace flower, bay leaves, black cardamom, star anise, and dry red chillies. Add cumin seeds and grind to a fine powder.

For frying, slice onions and fry in hot cooking oil until golden brown. Remove and drain on paper towels. Fry golden raisins briefly and set aside.

In the same oil, fry sliced onions until translucent, add curry leaves, then add marinated chicken. Cook for a few minutes, then blend green chillies, tomato, and mint leaves and add to the chicken. Stir in biryani masala and salt, then cook with a lid for 6-8 minutes. Add water and some fried onions, mix well.

Wash and soak basmati rice for 20-30 minutes. Boil water with salt, cooking oil, bay leaves, cloves, cinnamon stick, and lime juice. Add soaked rice and cook until 80% done, then strain.

Layer the biryani in a pot with ghee, chicken gravy, rice, fried onions, fried raisins, and coriander leaves. Optionally add food colouring and rose water. Cover and cook on low heat for 20-30 minutes. Fluff the rice gently before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens