Chicken Biryani Restaurant style | Homemade Biryani | Chicken biryani Recipe | Dum Chicken biryani

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice is more nutritious; long-grain rice is often less expensive.

Brine the chicken in a salty alkaline solution with salt, sugar, and baking soda for 15 minutes.

Add vinegar to the brine and refrigerate for a minimum of 2 hours.

Prepare brown onions (link to separate video provided).

Wash and blend mint leaves, cilantro, garlic, ginger, and green chilies with some water to make a paste.

Prepare whole spices: mash together cinnamon stick, black pepper, kebab chini, cloves, carom seeds, and green cardamom.

Take the chicken out of the refrigerator and drain the brine.

In a pot, add the whole spices, kashmiri red chili powder, white pepper powder, red chili powder, salt, turmeric powder, ginger garlic paste, vinegar, lemon juice, strained yogurt, and crispy fried brown onions to the chicken and mix well.

Add oil to the chicken mixture and mix again. Use a burning coal with ghee to infuse smoky flavors into the chicken for at least 1 hour.

Soak saffron in warm milk to refresh it.

Prepare rice by washing it and soaking it in water for 30 to 45 minutes.

Boil a large pot of water with salt until it tastes like seawater, then add the drained rice without stirring.

Check that the rice is half-cooked, then layer it over the marinated chicken in the pot.

Add saffron-infused milk, crispy brown onions, Biryani Masala, ghee, rose water, and the water used for boiling the rice.

Cover the pot with a cloth to reduce condensation, seal with dough made from all-purpose flour and water, and cook on low flame for 15 to 20 minutes.

Monitor the pressure and temperature during cooking to ensure proper Biryani texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens