Vahchef's Special Home Chicken Biryani
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A unique and flavorful chicken biryani recipe that combines marinated spicy chicken with aromatic basmati rice, cooked to perfection with a special dum technique. This biryani is known for its spicy masala-coated chicken pieces and fluffy, grainy rice.
01:00:00 total
Serves 6
medium
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Ingredients
- chicken - as required (cut into pieces)
- chili powder - to taste (extra for spiciness)
- coriander powder - to taste
- cumin powder - to taste
- garam masala powder - to taste
- turmeric powder - to taste
- ginger garlic paste - to taste
- salt - to taste
- oil - as required (2-3 teaspoons for marinating, 2 teaspoons for rice)
- curd (yogurt) - as required
- water - as required (adjust for consistency)
- whole spices (bay leaf, black peppercorn, cinnamon sticks, cardamom, cloves) - as required
- basmati rice - as required (soaked for 30 minutes)
- fried brown onion - as required
- mint leaves - as required
- coriander leaves - as required
- saffron water - as required
- ghee (clarified butter) - optional, as required
Instructions
- Marinate the chicken: Mix chicken pieces with chili powder, coriander powder, cumin powder, garam masala, turmeric powder, ginger garlic paste, and salt. Let it marinate in the refrigerator for 3-4 hours.
- Prepare the meat for cooking: Add 2-3 teaspoons of oil to the marinated chicken and place it in a biryani bowl.
- Prepare curd mixture: Mix curd with whole spices and a bit of water, then pour over the chicken in the biryani bowl without mixing.
- Cook the rice: Boil water with salt and 2 teaspoons of oil. Add soaked basmati rice and cook until it's 90% done.
- Layer the biryani: Layer the partially cooked rice over the chicken. Add fried brown onions, mint, and coriander on top of the chicken and rice layers.
- Final cooking: Add saffron water and optional ghee. Seal the biryani bowl with dough and cook on high flame for 5-10 minutes, then medium flame for 15 minutes, and finally on low flame for 10-15 minutes.
- Serve: Let the biryani rest for 5 minutes after cooking. Serve hot, ensuring the rice grains are fluffy and separate, and the chicken pieces are well-coated with masala.
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