Yes, you heard it right! Chicken biryani is the epitome of a one-pot meal made with aromatic basmati rice, tender chicken, spices and the pungent flavor of saffron. This biryani also has that floral scent of a rose. A MUST TRY, because as they say, biryani is not just food, it’s an emotion!
Serves – 8-10
A. For Chicken Marination
1kg chicken breast (you can also use bone pieces)
¼ cup of hung curd
4 tsp red chilli powder
1 tsp of paprika for colour (degi mirch)
1½ tbsp coriander powder
1 tsp cumin powder
½ tbsp chaat masala powder
1 tsp garam masala powder
1 tbsp ginger paste
1 tbsp garlic paste
4 tsp ghee
¼ cup olive oil
Juice of 1½ lime
Salt to taste
B. For Rice
2 cups of basmati rice
8 cups of water
3 large cardamom (badi elaichi)
6 small cardamom (choti elaichi)
4 star anise (chakr phool)
8 cloves (laung)
½ tsp cinnamon powder (dalchini powder)
½ tsp ghee
1 tbsp of ghee after the rice is cooked
C. For Caramelized Onions
1 tbsp ghee
5 red onions, sliced thin
D. For Rose Colour
½ cup of milk
15 red rose petals, washed in cold water
E. For Saffron Colour
½ cup of milk
15 threads of saffron (kesar)
F. Add Ons
50g butter, melted
100 grams wheat dough
1. In a deep bowl, add chicken breast, hung curd, red chilli powder, paprika, coriander powder, cumin powder, chaat masala powder, garam masala powder, ginger paste, garlic paste, ghee, olive oil, lime juice & lastly salt to taste, mix well & make a paste.
2. Wash the chicken with warm water & make slight slits in it.
3. Marinate the chicken with the paste till it is properly infused in it. Make sure to massage the chicken for about 10 minutes to make it more juicy & tender. Marinate the chicken for 8 hours or overnight.
4. Pre-heat the oven at 180ᵒ C.
5. Soak saffron threads in hot milk.
6. In a wide pan add milk & rose petals and give it 3- 4 boils till the red roses leave their colour.
7. Grease the baking tray with butter. Place the marinated chicken on the prepared tray & brush it with some butter. Cook for 8 minutes on one side then turn & cook for another 8 minutes from the other side.
8. While the chicken is cooking, prepare the rice by washing it in a strainer under cold running water until the water runs clear.
9. To par-boil the rice, take a deep sauce pan, add the basmati rice & water in it. Add the large & small cardamom, star anise, cloves, cinnamon powder & ghee. Give it two gentle stirs. Cook rice until rice grains are around 85% cooked. Do not over cook the rice as they will be cooked again in later steps.
10. Transfer cooked rice to a colander and drain excess water & add 1 tbsp of ghee to keep them fluffy & separate.
11. For caramelisation of onions, add ghee & onions then sauté till they turn golden brown.
12. Now for the layering of Biryani, take a deep vessel or pan that has a flat heavy based bottom to avoid sticking of the cooked chicken.
13. Add half of the cooked chicken in the vessel and spread it evenly. Top the chicken with half of the cooked rice in a single layer. Add half of the saffron milk & rose milk for colour over the rice. Add half of the caramelised onions over it. Repeat all four layers.
14. Seal the edges of the vessel with wheat dough, cover with lid & put the vessel on the stove on low-medium flame for about 20 min.
15. Turn off the flame & let the Biryani sit for about 10 minutes.
16. Open the seal & serve with Hot & Spicy Chilli Garlic Sauce.
**Hot & Spicy Chilli Garlic Sauce Recipe —> (Hot & Spicy Chilli Garlic Sauce)
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