Authentic Spicy Chicken Biryani Recipe

Name: Authentic Spicy Chicken Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken breasts, cut into 1-inch cubes; 2 cups basmati rice; 1 large red onion, chopped lengthwise; 2 large tomatoes, diced; 2 tablespoons fresh ginger-garlic paste; 1/2 tablespoon turmeric; 1 whole cinnamon stick; 4 whole cloves; 2 bay leaves; 3/4 tablespoon salt; 1/2 teaspoon white vinegar; 2 tablespoons red chili powder; 5 green chilies, chopped; 1 teaspoon cayenne pepper; 1 tablespoon coriander powder; 1/2 tablespoon garam masala; 1 generous pinch saffron thread (optional); 1 tablespoon chicken garam masala powder (optional); 1/2 cup plain yogurt; 1 bunch cilantro leaf, chopped; 3 cups water; ghee (this is crucial to the flavor); 2 teaspoons rose water; 3 hard-boiled eggs, sliced

Servings: persons

3 chicken breasts, cut into 1-inch cubes
2 cups basmati rice
1 large red onion, chopped lengthwise
2 large tomatoes, diced
2 tablespoons fresh ginger-garlic paste
1/2 tablespoon turmeric
1 whole cinnamon stick
4 whole cloves
2 bay leaves
3/4 tablespoon salt
1/2 teaspoon white vinegar
2 tablespoons red chili powder
5 green chilies, chopped
1 teaspoon cayenne pepper
1 tablespoon coriander powder
1/2 tablespoon garam masala
1 generous pinch saffron thread (optional)
1 tablespoon chicken garam masala powder (optional)
1/2 cup plain yogurt
1 bunch cilantro leaf, chopped
3 cups water
ghee (this is crucial to the flavor)
2 teaspoons rose water
3 hard-boiled eggs, sliced

1
Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour.
2
Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside.
3
Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes.
4
Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes.
5
Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves.
6
Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes.
7
Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism).
8
Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes.
9
When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs.

692

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 chicken breasts, cut into 1-inch cubes, 2 cups basmati rice, 1 large red onion, chopped lengthwise, 2 large tomatoes, diced, and more.

Yes, Authentic Spicy Chicken Biryani falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Authentic Spicy Chicken Biryani

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