Ma'S Chicken Biryani Recipe

Name: Ma'S Chicken Biryani Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Meat Masala (Can be found in most stores, if not Garam masala would do); 1.5 tablespoons Chili Powder; .5 tablespoons Turmeric Powder; 1.5 tablespoons Black Pepper powder (Freshly ground); 1 tablespoon Coriander Powder; 4 Onions (Sliced thin); 2 inch Ginger (Sliced thin); 6 cloves Garlic; 4 Cloves; 4 Cardamom; 1 inch Cinamon Stick; 10 Black pepper corns; 2 Bay Leaves; .5 cups Ghee or Clarified Butter; 2 tablespoons Ghee or Clarified Butter; 2 cups Basmati Rice (Washed and soaked in 3 cups water); to taste Salt; 2 pounds Chicken (whole, cut in to medium pieces)

Servings: persons

1 tablespoon Meat Masala (Can be found in most stores, if not Garam masala would do)
1.5 tablespoons Chili Powder
.5 tablespoons Turmeric Powder
1.5 tablespoons Black Pepper powder (Freshly ground)
1 tablespoon Coriander Powder
4 Onions (Sliced thin)
2 inch Ginger (Sliced thin)
6 cloves Garlic
4 Cloves
4 Cardamom
1 inch Cinamon Stick
10 Black pepper corns
2 Bay Leaves
.5 cups Ghee or Clarified Butter
2 tablespoons Ghee or Clarified Butter
2 cups Basmati Rice (Washed and soaked in 3 cups water)
to taste Salt
2 pounds Chicken (whole, cut in to medium pieces)

1
Combine Chicken, Garlic, Ginger, Red chili powder, turmeric powder, Coriander powder, Black pepper powder, Salt. Set aside in the fridge for one hour.
2
Meanwhile, heat the half cup butter in a skillet. Add the onions. Lower flame to Medium. Add a pinch of salt (helps draw out the water int eh onion so it cooks faster). Stir frequently (every 30 -40 sec). Tip - If you feel the onions are burning and sticking to the bottom, add a few drops of water and stir. It will help 'unstick' the onions.
3
Add the chicken to a deep heavy-bottomed pot with a half cup water and put on low flame, till its mostly cooked. Stir once in a while so it doesn't stick to the vessel.
4
While the chicken is cooking, heat the remainder of the clarified butter to a deep heavy-bottomed pot and add the whole spices (bay leaves, cardamom, cinamon, black pepper corns) in it and stir till they crack open. Drain the rice and add it to the pan. On a low flame, fry the rice without any added water for 2 minutes. Add 4 cups of water, salt and bring to boil. Add the rice. Cover and cook till rice is almost done. DO NOT overcook the rice.
5
Once the rice is done, shut off the flame and add the chicken pieces to it. Reserve the remaining 'masala stock' till the end. After mixing the rice and chicken, add the stock one teaspoon at a time and stir slowly, making sure not to break the rice too much.
6
Layer the caramelized onions on top of the rice and chicken mixture. Sprinkle the Coriander leaves and close the vessel. Turn on the heat to the lowest setting and let it cook for another 10-15 mins.
7
Turn off the flame and serve.
8
You can have the Biryani with some raita and pappad, but its still delicious without any accompaniments!

1133

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 tablespoon Meat Masala (Can be found in most stores, if not Garam masala would do), 1.5 tablespoons Chili Powder, .5 tablespoons Turmeric Powder, 1.5 tablespoons Black Pepper powder (Freshly ground), and more.

Yes, Ma'S Chicken Biryani Recipe 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.

That's it — enjoy your meal!