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Authentic Chicken Biryani
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Authentic Chicken Biryani

1 h 50 minServes 6Nutri-Score C€€
from @thegoldenbalance24 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • cinnamon stick (for the biryani masala)Spices2 pieces
  • bay leaf (for the biryani masala)Spices3 pieces
  • coriander seedSpices20 g
  • clovesSpices8 pieces
  • black peppercornsSpices15 g
  • fennel seedSpices15 g
  • black cardamomSpices3 pieces
  • green cardamomSpices6 pieces
  • star aniseSpices3 pieces
  • onion (thinly and evenly sliced)Produce3 pieces
  • neutral oil (for frying the onions)Pantry500 ml
  • ginger (peeled and mashed into a paste)Produce40 g
  • garlic (peeled and mashed into a paste with the ginger)Produce40 g
  • chicken drumsticks (skin on)Meat8 pieces
  • full fat yogurtDairy250 g
  • Kashmiri chili powderSpices15 g
  • turmericSpices5 g
  • green chiliProduce2 pieces
  • lemon juice (freshly squeezed)Produce20 ml
  • saltSpices20 g
  • basmati rice (washed until the water runs clear, soaked 15 to 30 minutes)Grains600 g
  • gheeDairy80 g
  • cilantro (chopped)Produce40 g
  • mint (chopped)Produce40 g
  • saffron (bloomed in warm water)Spices500 mg

per serving

Nutrition

685kcal

Carbs
83 g
Proteins
32 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • spice grinder
  • Stockpot
  • Saucepan
  • Mixing bowl
  • Colander
  • Slotted spoon
  • Cooling rack

step by step

Method

  1. Make the biryani masala

    • Combine the cinnamon stick, bay leaf, coriander seed, cloves, black peppercorns, fennel seed, black and green cardamom and star anise in a pan.
    • Toast over medium low heat until the spices become fragrant.
    • Transfer to a spice grinder and blitz into a fine powder.
    Step 1

  2. Fry the crispy onions

    • Slice the onions into very equal, thin slices.
    • Place the onions in a cold pan, submerge them in the neutral oil, then turn on the heat.
    • Fry until golden and crispy, then drain.
    Step 2

  3. Make the ginger garlic paste

    • Peel the ginger with a spoon.
    • Add the peeled garlic cloves to the ginger and mash into a paste consistency.
    Step 3

  4. Marinate the chicken

    • In a bowl, combine the chicken drumsticks, full fat yogurt, ginger garlic paste, biryani masala, Kashmiri chili powder, turmeric, green chili and lemon juice.
    • Season well with salt and mix until fully coated.
    Step 4

  5. Parboil the rice

    • Wash the basmati rice thoroughly until the water runs clear, then soak it.
    • Bring water to a boil with star anise, clove, cardamom, cinnamon stick and bay leaf, then salt generously and add biryani masala.
    • Add the drained rice and boil until about 60% cooked, then drain and spread out on a rack to cool.
    Step 5

  6. Layer the biryani

    • Heat a heap of ghee in the pot and gently lay in the marinated chicken.
    • Add half the cilantro and mint, a handful of crispy onions, then half the basmati rice.
    • Top with more cilantro, mint, crispy onions, dollops of ghee, biryani masala and a pinch of salt.
    • Add the final layer of rice, mint, cilantro, crispy onions, ghee, salt and biryani masala, then finish with saffron water.
    Step 6

  7. Cook on dum

    • Seal the pot tightly with aluminum foil and cover with the lid.
    • Cook on low heat, then kill the heat and let it rest before opening.
    Step 7
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