Chicken Biryani Recipe | How to Cook Chicken Biryani | Infoods

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.

Chop or slice 3-4 large onions.

Add 1/3 cup plus 2 tablespoons of cooking oil to a pot and heat it.

Stir in the onions and reduce the flame to medium-low.

Slowly cook the onions for around 2-3 minutes until golden brown.

In a mixing bowl, add 1/2 cup of yogurt, biryani masala, paprika, turmeric, cayenne (optional), 1/2 garlic, 1/2 ginger, lemon juice, and salt to marinate the chicken.

Massage the marinade into the whole chicken and let it marinate for around 30 minutes, or overnight if possible.

After 20 minutes, transfer the marinated chicken to the pot, including the rest of the marinade, and add a little more salt.

Cover and let the chicken cook for around 20-25 minutes.

Wash 2 cups of long grain basmati rice several times until the water runs clear to remove excess starch.

In another pot, heat 1 teaspoon of cooking oil and toast green cardamom, star anise, and cloves for 30 seconds.

Add 1 bay leaf, the washed rice, and 1 chicken stock cube to the pot, stirring to combine.

Toast the rice for around 1-2 minutes until aromatic, then add salt and 4 cups of water.

Cook the rice for around 4-5 minutes until it begins to boil.

Check on the chicken, add half a cup of water, and stir, then cover and let it simmer for another 8 minutes.

Once the water has evaporated, reduce the flame to low, add the fried onions, and cover to simmer for around 5 minutes.

After 25 minutes, check the chicken; the sauce should be thick and reduced.

Garnish the chicken with coriander and the rest of the fried onions, then fluff the rice with a fork.

Add a little food color to the rice and cover for another minute.

Once the rice is ready, remove the bay leaf and serve the chicken biryani.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens