Restaurant Style Biryani
About this recipe
Restaurant Style Biryani is a flavorful and aromatic dish that's perfect for special occasions like Eid. This recipe from Food Fusion captures the essence of traditional biryani while making it accessible for home cooks.
With a blend of spices, tender chicken, and fragrant basmati rice, this version stands out by layering flavors and textures, ensuring every bite is delicious.
Ingredient notes
- Use 700g of basmati rice that has been soaked and boiled until 3/4th done for the best texture.
- You can adjust the amount of salt and red chili powder to taste.
Tips from Food Fusion’s video
- Cook the chicken on low flame initially to allow it to tenderize, then increase the heat to develop flavor.
- Layer the rice and chicken mixture carefully to ensure even cooking and flavor distribution during the steaming process.
Good to know
- How many servings does this recipe yield?
- This recipe serves 6-7 people.
- What should I do with the basmati rice before adding it to the biryani?
- The basmati rice should be soaked and boiled until 3/4th done before adding it to the biryani.
- How long should I steam the biryani?
- You should steam cook the biryani on low flame for 10-12 minutes.
No life story here — the video and the recipe are the whole point. All credit to Food Fusion: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a wok, add water, turmeric powder, salt, cumin seeds, and ginger garlic paste. Mix well.
- 2
Add sliced onion and chicken to the wok. Mix well and cover.
- 3
Cook on low flame for 5-6 minutes, then increase to high flame for 2-3 minutes. Set aside.
- 4
In a pot, add corn oil, green cardamom, black cardamom, black peppercorns, cloves, cinnamon sticks, and bay leaves. Mix well.
- 5
Add coriander powder, red chili powder, garam masala powder, and black pepper powder. Mix well and cook for 2 minutes.
- 6
Add chopped tomatoes and mix well.
- 7
Add whisked yogurt and mix well.
- 8
Now add the cooked chicken mixture. Mix well and cook for 4-5 minutes.
- 9
Add fresh coriander, mint leaves, and green chilies. Mix well and cook on high flame until oil separates.
- 10
Add dried plums and mix well.
- 11
Take out half of the chicken mixture in a bowl and set aside.
- 12
In the pot, add fried onion, boiled rice, remaining chicken gravy, fried onion, biryani masala, lemon slices, and the remaining boiled rice.
- 13
In a small bowl, mix kewra water with yellow food color.
- 14
Add the dissolved food color and fried onion to the pot. Cover and steam cook on low flame for 10-12 minutes.
Credit where it’s due: this recipe was transcribed from Food Fusion’s original video on YouTube. Follow them there — it’s their dish.
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