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chicken biriyani for ramadan

Chicken Biriyani

Chicken Biryani is a classic South Asian rice dish made with basmati rice, tender chicken and tons of spices. My homemade Chicken Biryani recipe is perfect for Ramadan, layered with golden fried potatoes, fresh herbs, crispy onions and slow-cooked on dum for maximum flavour.
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Servings: 8 people

Ingredients

For the Rice

  • 5 cups basmati rice washed and soaked 30 minutes
  • Water for boiling
  • 1½ tbsp salt

For Frying

  • 4 medium potatoes quartered
  • Oil for frying potatoes
  • 1 large red onion thinly sliced, for crispy garnish
  • 2 –3 tbsp ghee for frying onions

Whole Aromatics

  • 8 –10 green cardamom pods
  • 2 black cardamom pods
  • 6 –8 cloves
  • 1 tbsp black peppercorns
  • 1 large piece cinnamon bark
  • 2 bay leaves

Biryani Masala

  • 7 tbsp oil
  • 2 large red onions finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tin chopped tomatoes
  • 2 dried plums aloo bukhara
  • 3 tbsp biryani masala
  • 1 tsp salt adjust to taste
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 cup plain yoghurt
  • 1 whole baby chicken cut into pieces
  • 2 chicken breasts cut into chunks
  • Large handful fresh coriander chopped
  • Large handful fresh mint chopped
  • 4 long dark green chillies
  • 3 –4 green bullet chillies halved for layering

For Layering

  • Fried quartered potatoes
  • Cooked chicken masala
  • Parboiled rice
  • 1 tsp red food colouring
  • 1 tsp kewra water
  • Crispy fried onions
  • Extra coriander
  • Extra green bullet chillies

Instructions

Cook the rice

  • Bring a large pot of salted water to a boil.
  • Add soaked basmati rice (wash and then soak for 30 minutes)
  • Boil for 6–7 minutes (rice should be about 70% cooked).
  • Drain immediately in a large colander. Set aside.

Fry the potatoes

  • Heat oil in a deep pan over medium heat.
  • Add the quartered potatoes.
  • Fry until golden brown and cooked through.
  • Remove and set aside on kitchen paper.

Make the crispy onions

  • In a separate pan, heat ghee.
  • Fry thinly sliced red onion until deep golden and crispy.
  • Remove and set aside for layering.

Prepare the Biriyani Masala

  • Heat oil in a large heavy-bottom pot.
  • Add whole aromatics (cardamom, cloves, peppercorns, cinnamon, bay leaves).
  • Add chopped red onions and cook until soft and golden.
  • Stir in cumin seeds.
  • Add ginger paste and garlic paste. Cook until fragrant.
  • Add chopped tomatoes and cook down until thick.
  • Stir in yoghurt and all dry spices. Cook until glossy and oil begins to separate.
  • Add chicken pieces and cook until sealed and coated well in the masala.
  • Cover and cook until chicken is almost fully cooked.
  • Stir in chopped coriander, mint and long green chillies.

Layer the Chicken Biriyani in following order:

  • Rice
  • Chicken masala
  • Fried quartered potatoes
  • Sliced green bullet chillies
  • Repeat layers, finishing with rice on top.

Drizzle over: red food colour powder & kewra water

    Top with:

    • Crispy fried onions
    • Fresh coriander
    • Extra green chillies

    Dum cook

    • Place parchment paper over the pot.
    • Cover tightly with a lid.
    • Gas hob: Cook on the lowest heat for 35–45 minutes.
    • Induction hob: Switch to the lowest setting and then turn off heat (using retained heat) for the final 20 minutes.

    Video