Chicken Biryani Restaurant Style | Degi Biryani By Cooking With Asifa

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

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

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice is more nutritious, while long-grain rice is typically less expensive.

Heat a large pan on the flame and add 1 cup of cooking oil.

Add whole spices: cumin, cloves, black pepper, cardamom, and a piece of cinnamon stick, along with 1 bay leaf.

Add 3 tbsp of ginger-garlic paste and fry for 1-2 minutes.

Add 1 tbsp of kasuri methi.

Add 2 kg of whole chicken, washed and drained, and fry until golden brown.

Add 6-7 chopped tomatoes and 1 cup of fried onions.

Add 1 cup of mint leaves and 1 cup of cilantro.

Add 2 packets of biryani masala and 1.5 tbsp of red chili powder, mixing well.

Add 1 cup of yogurt, mixing it thoroughly and adding a little water to avoid lumps.

Cover and cook on low heat for 15-20 minutes until the tomatoes are soft and the yogurt is well incorporated.

After 20 minutes, uncover and let the mixture dry slightly, then add the juice of 4-5 lemons.

Add 7 cups of boiled sela rice on top of the chicken mixture.

Top with mint, cilantro, fried onions, and drizzle with 3-4 tbsp of butter.

Cover with a kitchen towel, cook on high heat for 5 minutes, then lower the heat and cook for 15 minutes.

After 20 minutes, uncover and mix the biryani gently.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens