Chicken Biryani Arabic Style

Ingredients

• 1000 g chicken — cut into 12 pieces
• 80 ml ghee
• 2 medium onions — sliced
• 2 tbsp ginger and garlic paste
• 2 medium tomatoes — sliced
• 3 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1½ tsp chilli powder
• to taste salt
• 200 g yogurt
• chopped coriander leaves
• chopped mint leaves
• 1 tsp lemon juice
• 2½ cup basmati rice — soaked for 30 minutes
• 2 nos cinnamon sticks
• 4 nos cardamom
• 1 nos star anise
• 1 nos black cardamom
• 6 nos cloves
• 1 tbsp ghee
• 1 tsp lemon juice
• 2 tbsp salt
• chopped coriander leaves
• chopped mint leaves
• fried onion
• chopped coriander leaves
• chopped mint leaves
• 2 tbsp ghee
• 1 tbsp rose water
• red & yellow food colour — optional

Steps

1. 1

   Heat ghee in a large pot and add sliced onions. Fry until golden brown.

   ▶ 0:00
2. 2

   Add ginger and garlic paste, and sauté for a few minutes until fragrant.

   ▶ 0:30
3. 3

   Add the chicken pieces and cook until they are browned on all sides.

   ▶ 1:00
4. 4

   Stir in the sliced tomatoes and cook until they soften.

   ▶ 1:30
5. 5

   Add coriander powder, turmeric powder, garam masala, cumin powder, chilli powder, and salt. Mix well to coat the chicken with spices.

   ▶ 2:00
6. 6

   Add yogurt and mix until well combined. Cook for a few minutes until the mixture thickens.

   ▶ 2:30
7. 7

   In a separate pot, boil water and add soaked basmati rice, cinnamon sticks, cardamom, star anise, black cardamom, cloves, ghee, lemon juice, and salt. Cook until the rice is partially cooked, then drain.

   ▶ 3:00
8. 8

   Layer the partially cooked rice over the chicken mixture in the pot. Add fried onions, chopped coriander, and mint leaves on top.

   ▶ 3:30
9. 9

   Drizzle ghee and rose water over the rice. Optionally, add red and yellow food color for color.

   ▶ 4:00
10. 10

    Cover the pot and cook on low heat for 15 minutes to allow the flavors to meld and the rice to finish cooking.

    ▶ 4:30