Dive into the regal flavors of our Masala Biryani—a royal feast that's a tapestry of vibrant spices, succulent chicken, and fluffy basmati rice. This classic dish is meticulously crafted to bring you a symphony of flavors in every bite. Perfected with a blend of Kashmiri chili, aromatic spices, and fresh herbs, our biryani promises not just a meal but an experience. Ideal for festive occasions or a lavish weekend treat, this recipe is a celebration of culinary heritage. Bring the essence of royal kitchens to your dining table and make every meal a grand affair with our unforgettable Masala Biryani.
Ingredients:
For the Chicken:
1.2 kg curry cut chicken
5 tbsp cooking oil
5 green chilies, broken
1 cup onion, thinly sliced
1 tbsp garlic paste
1 tbsp ginger paste
1½ tbsp Kashmiri red chili powder
1 tsp turmeric powder
1 tsp salt (adjust to taste)
1 tsp black pepper
1 tsp roasted cumin powder
1 tbsp coriander powder
1 tbsp dried fenugreek leaves (kasuri methi)
15-20 curry leaves, cut into small pieces
3 tbsp fresh coriander, chopped
1 tsp garam masala
1 tsp lime juice
For the Rice:
2 tbsp cooking oil
3 tbsp onion, sliced
3 cups basmati rice, soaked for 30 minutes
¼ tsp nutmeg powder
Salt, to taste
10-12 mint leaves, chopped
2 tbsp fresh coriander, chopped
5-6 green chilies, slit
1 tsp ginger paste
1 tsp lime juice
Other:
8 cups water
1 tbsp salt
3 bay leaves
Chicken stock (reserved from boiling the chicken)
Instructions:
Prepare the Chicken:
In a large pan, bring 8 cups of water to a boil. Add 1 tbsp salt and 3 bay leaves.
Add the chicken pieces and cook for 20 minutes. Remove the chicken and reserve the chicken stock.
In another pan, heat 5 tbsp oil, add green chilies and sliced onions, and sauté until soft.
Add garlic and ginger paste, and sauté for a few seconds. Stir in ¼ cup of chicken stock to prevent burning.
Add Kashmiri chili powder and turmeric, cooking until oil separates.
Add the semi-cooked chicken, 1 tsp salt, and sauté over medium heat for 5 minutes.
Stir in black pepper, roasted cumin, and coriander powder; continue to cook for another 5 minutes.
Add 2 tbsp chicken stock, dried fenugreek, curry leaves, and chopped coriander. Mix well.
Finally, stir in garam masala and lime juice, and set aside.
Prepare the Rice:
In a separate pan, heat 2 tbsp oil and sauté onions until brown.
Add the soaked rice and stir for a couple of minutes.
Stir in nutmeg powder, salt, mint leaves, chopped coriander, green chilies, ginger paste, and lime juice.
Pour in 6 cups of the reserved chicken stock and bring to a boil.
Cover and simmer on low heat for 20 minutes.
Assemble the Biryani:
Once the rice is cooked, stir gently to check if it's done.
Layer the cooked chicken mixture on top of the rice.
Cover and simmer on the lowest heat for an additional 15 minutes to meld the flavors.
Serving Suggestions:
Serve the biryani hot, accompanied by your favorite raita. This biryani is packed with flavors, making additional biryani masala, rose water, or kewra water unnecessary.
Enjoy your delicious and flavorful Masala Chicken Biryani!