Chicken biryani ⠀

There’s really not much to say about this classic dish other than it’s absolutely mouth watering and delicious! Different parts of the world prepare biryani differently but this is the way I was taught. It’s relatively simple to make despite the long list of steps ⠀

Ingredients⠀

Meat: ⠀
Whole chicken, cut into curry pieces and washed (Approx. 1.1kg) ⠀
1/2 packet Shan’s Sindhi Biryani Masala⠀
1 can chickpeas ⠀
3 tbsp. diced tomatoes⠀
3 tbsp. greek yoghurt ⠀
3-4 tbsp. ghee or oil⠀
2 large onions, sliced⠀
2 tbsp. garlic paste ⠀
2 tbsp. ginger paste⠀
2 green chillies, sliced ⠀
1 bunch coriander, chopped⠀
2 stem curry leaves⠀
5 cardamon pods ⠀
Salt to taste ⠀

Rice: ⠀
3 cups basmati rice, cooked⠀
1 onion, finely sliced⠀
3 cardamon pods ⠀
1 tbsp ghee ⠀
Salt to taste ⠀

Garnish: ⠀
3 large potatoes, boiled and slice ⠀
1 onion, finely sliced ⠀
3-4 tbsp oil ⠀
Salt to taste ⠀

Method ⠀

To make your rice, heat a large pot on medium heat and add ghee. Once sizzling add onions and cardamon pods. Add cooked rice and salt to taste. Sauté for 5 minutes then remove rice into a bowl and set aside. ⠀

To make your meat, heat oil or ghee in the same pot and add onions, curry leaves and cardamon pods. Sauté until onions become translucent then add ginger, garlic, chilli and fry for a few minutes. ⠀

Add chicken followed by salt and biryani masala. Stir to combine, cover and let simmer for a further 7-10 minutes. Once liquid from the chicken has evaporated add in tomatoes and stir to combine. Add 1 cup of boiling water and let simmer for 5 minutes. ⠀

Add yoghurt and let the gravy thicken. Add chopped coriander and once gravy has reduced by half, add the sautéed rice to the chicken mixture. Stir to combine and leave on low heat for a further 2 minutes then remove and set aside. ⠀

To make your garnish, heat a small pan on medium heat and add oil. Fry potatoes until golden in colour then add salt to taste. Set aside. In the same pan add more oil and fry onions until dark and slightly crispy. Set aside. ⠀

Place biryani in a large serving dish and top with fried potatoes and onions. Serve while warm, enjoy!

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