Muslim Style Chicken Biryani

Ingredients

• 300 ml Vegetable Oil (for frying, high smoke point)
• 4 pods Green Cardamom Pods (whole)
• 7 pcs Cloves (whole)
• 1 stick Cinnamon Stick (2‑3 inch piece)
• 5 medium Onion (thinly sliced)
• 3 tablespoons Garlic Paste (store‑bought or homemade)
• 2 tablespoons Ginger Paste (store‑bought or freshly grated)
• 2.5 teaspoons Chili Powder (adjust to heat preference)
• 1 teaspoon Turmeric Powder (adds color and earthiness)
• 2.5 teaspoons Salt (or to taste)
• 0.5 teaspoon Garam Masala Powder (adds warm spice depth)
• 1 kg Chicken Pieces (bone‑in, skinless preferred)
• 0.5 cup Plain Yogurt (Curd) (full‑fat for richness)
• 8 pcs Green Chilies (slit lengthwise)
• 0.5 cup Coriander Leaves (chopped)
• 0.5 cup Mint Leaves (chopped)
• 6 large Tomatoes (roughly chopped)
• 4.5 cups Basmati Rice (washed and soaked 30 min)
• 12 cups Water (for boiling rice)
• 2 tablespoons Oil (for rice) (prevents rice from sticking)
• 2 tablespoons Salt (for rice) (or to taste)
• 2 teaspoons Lemon Juice (freshly squeezed)
• 1 teaspoon Food Coloring (Yellow) (optional for traditional hue)
• N/A Reserved Biryani Oil (oil that separates after cooking rice, used for final steaming)

Instructions

1. Heat oil and fry whole spices

   Heat 300 ml vegetable oil in a heavy‑bottomed pot over medium‑high heat. Add 4 cardamom pods, 6‑7 cloves and 1 cinnamon stick. Let them sizzle until fragrant.

   Time: PT3M

   Temperature: medium‑high heat

2. Fry onions to golden brown

   Add the sliced onions (≈5 medium) to the pot. Fry, stirring occasionally, until they turn golden brown but not dark brown.

   Time: PT12M

   Temperature: medium heat

3. Add garlic and ginger paste

   Stir in 3 Tbsp garlic paste and 2 Tbsp ginger paste. Cook for about 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: medium heat

4. Add dry spice mix

   Add 2½ tsp chili powder, 1 tsp turmeric, 2½ tsp salt and ½ tsp garam masala. Saute for 1 minute, stirring continuously.

   Time: PT1M

   Temperature: medium heat

5. Brown the chicken

   Add 1 kg chicken pieces to the pot. Fry for about 5 minutes until the raw smell disappears and the pieces are lightly browned.

   Time: PT5M

   Temperature: medium‑high heat

6. Incorporate yogurt, chilies and herbs

   Stir in ½ cup plain yogurt, 7‑8 slit green chilies, ½ cup chopped coriander and ½ cup chopped mint. Cook for another 5 minutes, mixing well.

   Time: PT5M

   Temperature: medium heat

7. Add tomatoes and simmer

   Add the roughly chopped 6 large tomatoes, give a quick stir, cover the pot and let it simmer for 8‑10 minutes until the chicken is about 70 % done.

   Time: PT9M

   Temperature: low‑medium heat

8. Parboil the rice

   In a separate saucepan, bring 10‑12 cups water to a boil with 2 Tbsp oil and 2 Tbsp salt. When boiling, add a handful of mint leaves and the soaked rice (4.5 cups). Cook until the rice is 80 % done, then drain.

   Time: PT18M

   Temperature: high then medium heat

9. Season rice with lemon juice

   Return the drained rice to the saucepan, sprinkle 2 tsp lemon juice, turn off the heat and let it rest covered for 5 minutes.

   Time: PT5M

10. Layer rice over chicken and add color

    Gently spread the partially cooked rice over the chicken masala in the heavy pot. Sprinkle yellow food coloring (or extra turmeric) if desired.

    Time: PT2M

11. Add reserved biryani oil

    Drizzle the oil that separated from the rice (biryani oil) evenly over the top layer of rice to keep it moist.

    Time: PT1M

12. Seal and steam (dum)

    Cover the pot tightly with a lid (you can seal with dough if needed) and place on low flame. Steam for 10‑15 minutes until the rice is fully cooked and flavors meld.

    Time: PT15M

    Temperature: low flame

13. Rest before serving

    Turn off the heat and let the biryani sit, covered, for 5 minutes. Then gently fluff and serve with raita or baingan bharta.

    Time: PT5M

Nutrition Facts

Calories

954

Protein

47 g

Carbohydrates

128 g

Fat

45 g

Fiber

5 g