Simple Eid Biryani in English with Raihana's Cuisines

In a large pot, add olive oil and fry the onions until golden brown.

Add ginger and garlic, chili garlic sauce or sambal, green chutney, tomato paste, and salt to the marinated chicken, mixing well until fully combined. Stir in the whipping cream and set aside.

Once the onions are golden brown, add fresh ginger and garlic, chili garlic sauce, tomatoes, Knorr chicken bullion, and all the spices, stirring well.

Add the marinated chicken to the gravy and stir until fully combined. Then add the potatoes, stir again, and taste for seasoning.

Cover with a lid and cook on medium-low heat until the rice is 70% cooked.

Transfer the rice onto the gravy using a colander until the gravy is fully covered.

Top with fresh coriander, fried onions, food color, and crushed saffron in water.

Cover and place something on the stove to avoid direct heat, cooking the biryani for about 50 minutes to an hour until the potatoes and chicken are cooked through.

Spice Level: