Best Chicken Biryani

Name: Best Chicken Biryani
Cuisine: Asian, Indian
Ingredients: 5 cups rice soaked for an hour; 4 Bay leaves; 2 tbsp Oil; 4 tbsp Salt; 1/2 cup vinegar; 2kg chicken marinated with 2 tsp salt and 5tbsp vinegar; 200g ghee; 1 bulb garlic (blended); 4 inch ginger (blended); 5 tomatoes or 300g tinned tomato (blended into purée); 2 tbsp coriander powder; 2 tbsp red chilli powder; 3 tbsp biryani mix; 6 tbsp kasuri methi dried; 8-10 green chillies (grinded into paste); Handful aloo bhukharey; 1/2 tsp citric acid; 1 tbsp lemon juice; 300g yoghurt; 1 tbsp Kevara water; One small bowl fried onions; Yellow and red food colouring; Fresh mint and chillies for dum

15 steps

This is the best most flavourful tangy biryani you’ll ever need. Takes you right back to the Pakistani street style food at the dhabbas!

Updated at: Thu, 17 Aug 2023 09:46:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1100.5 kcal (55%)

Total Fat54.7 g (78%)

Carbs110 g (42%)

Sugars5.7 g (6%)

Protein36.7 g (73%)

Sodium3880.8 mg (194%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Instructions

For the Rice

Step 1

1. bring large pot of water to boil. Add all the above ingredients.

Step 2

2. Boil rice for 5-10 mins. Rice should be 85% cooked. Take a grain of rice out, it should break in half easily but not be mushy.

Step 3

3. Drain rice and set aside.

For the Chicken Masala

Step 4

1. Heat ghee on medium to high flame and and ginger garlic paste. Cook for 4 mins.

Step 5

2. Add chicken bhun for 5 mins on high heat.

Step 6

3. Add coriander powder, red chilli powder, kasuri methi, biryani masala, aloo bhukhare and tomato purée. Bhun for 5 mins.

Step 7

4. Add citric acid, vinegar, kevara water and lemon juice. Mix and cook for 5 mins.

Step 8

5. Add yoghurt and bhun till oil separates

Step 9

6. Add fried onions and cook for 3 mins. Gravy should be on the thicker side.

Layering

Step 10

1. Add 2 tbsp oil or ghee to the bottom of the pot

Step 11

2. Add a thin layer of white rice, 1/3 of the chicken masala and 2 stems of mint leaves. Sprinkle 1 tbsp Bombay biryani on top.

Step 12

3. Add a larger layer of rice, chicken masala, one stem mint leaves and another tbsp Bombay biryani masala on top. Repeat until rice and chicken is used up. Last layer should be rice.

Step 13

4. Add desired amount of yellow and red food colouring. Fresh green chillies.

Step 14

5. Put on lowest flame on dum for 30 minus.

Step 15

6. Mix the biryani and serve hot with mint chutney!