Chicken Biryani

Chicken Biryani is a popular and flavorful rice dish that originated in the Indian subcontinent but has gained immense popularity worldwide, including in Bangladesh. It is a rich and aromatic one-pot dish made with basmati rice, tender chicken pieces, and a blend of spices.

Chicken Biryani is a complete meal on its own, enjoyed with raita (yogurt sauce), salad, or a side of your choice. It is a favorite dish served during special occasions, family gatherings, and festivities, as it brings people together to savor the delicious flavors and fragrant rice.

Contributors Bio

Chicken Biryani Recipe by Warizah Hayat picsI used to cook since my HSC time.But it has increased during the pandomic.It’s become my passion and my love day by day.I love to cook and feed everyone.It makes me happy.

Chicken Biryani

Chicken Biryani

No ratings yet
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Keyword Biriyani, Chicken
Servings 4
Calories 693 kcal

Ingredients

For chicken:

For special biryani masala:

  • 1/4 cup crispy fried onion
  • 1 big cardamom
  • 1 nutmeg
  • 2 medium mace
  • 3-4 small cardamom
  • 10-12 white pepper and black pepper mix
  • 2 cloves
  • 1 medium cinnamon stick
  • 2 bay leaf
  • 1.5 tsp shahi jeera roasted and blended into paste with water

Badam/Nut paste:

  • 10 ps cashew nut
  • 10-15 ps raisins
  • 5-6 ta pistachio soaked in water for 5-10 minutes
  • 1/3 cup sour curd blended with water

For rice preparation:

Instructions

  • In a pan, heat some oil and add the spices along with onion (chopped) and green chilli. Saute for a while.
  • Add the marinated chicken and cook for 5-6 minutes.
  • Then add 2 cups of boiling water, cover, and cook on medium to low heat for 10-15 minutes.
  • Once 80% cooked, add beresta,sweet yoghurt, powdered milk, and tasting salt. Cook for 2-3 minutes.
  • Wash the rice thoroughly and soak it in water for a while. Drain the water.
  • In the same pan, heat some oil and add the spices, along with onion (chopped), ginger-garlic paste, and cumin powder. Cook for 3-4 minutes.
  • Add the rice, salt, and cook for another 3-4 minutes on medium flame. Stir well.
  • Add 4.5 cups of warm water (or 5 cups if needed), and garam masala powder. Mix well.
  • Let the water come to a boil and then add the partially cooked chicken. Cook on low heat until the rice is fully cooked
  • After 10 minutes, add beresta, green chilies, kewra water, rose water, and ghee. Mix gently.
  • Cover and let it rest for 7-8 minutes before serving.
  • Serve the chicken biryani hot and enjoy!

Nutrition

Calories: 693kcal | Carbohydrates: 34g | Protein: 9g | Fat: 1613g | Saturated Fat: 467g | Polyunsaturated Fat: 377g | Monounsaturated Fat: 698g | Trans Fat: 1g | Cholesterol: 1290mg | Sodium: 205mg | Potassium: 668mg | Fiber: 8g | Sugar: 11g | Vitamin A: 361IU | Vitamin C: 20mg | Calcium: 389mg | Iron: 7mg
Tried this recipe?Let us know how it was!

Author