Bangladeshi Chicken Biriyani Recipe

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber, while long-grain rice is more economical.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and flavor at a lower cost.

Marinate the Chicken: In a bowl, mix chicken with lime juice, 1½ tsp salt, ½ tsp red chili powder, and ¼ tsp turmeric. Marinate for 30 minutes if possible.

Fry the Chicken: Heat oil and fry the chicken for 2 minutes each side until colored. Transfer to a plate and drain the oil.

Prepare the Onion and Spices: In the same pan, sauté onions with ½ tsp salt until brown. Make a well in the center, add ½ tsp shah jeera, cinnamon, cardamom, cloves, and fry until fragrant. Add ginger and garlic paste with a bit of water and cook until the raw smell disappears.

Cook Chicken with Spices: Add the chicken, 1½ tsp red chili powder, coriander, and garam masala. Fry for 2 minutes, cover, and cook for another 2-3 minutes over low heat.

Prepare Spice Mix: Grind cloves, cardamom, mace, nutmeg, and black cardamom into a powder. Add this to the chicken along with green chilies, bay leaf, and sauté for 4-5 minutes.

Add Milk and Other Ingredients: Mix in evaporated milk, cashew paste, aloo bukhara, and cook until oil separates. Season with salt, rose water, kewra water, raisins, and more green chilies. Cook for 20 minutes over low heat, stirring occasionally.

Cook the Rice: Boil water with shah jeera, salt, cardamom, cinnamon, bay leaf, and cloves. Strain and add the soaked rice, cooking until al dente. Remove the rice.

Layer the Biryani: In a clean pan, layer half of the rice, the cooked chicken (discard excess oil), beresta, green chilies, rose water, and kewra water. Cover with the remaining rice.

Final Cooking: Garnish with fried onions, food color (optional), ghee, and warm milk. Cover and cook on lowest heat (dum) for 15-20 minutes.

Serve: Mix well before serving. Enjoy with cucumber salad and burhani.

Cooking Techniques

Spice Level:

Allergens