Bhai Vettu Kalyani Biriyani

Ingredients

• 4 kg Basmati rice (Long grain, aged for best texture)
• 4 kg Chicken (bone‑in, cut into pieces) (Prefer thigh and drumstick pieces for juiciness)
• 4 kg Fennel seeds (Whole seeds)
• 4 kg Green cardamom pods (Whole pods)
• 4 kg Cinnamon sticks (Broken into pieces)
• 4 kg Cloves (Whole)
• 6 kg Big (black) cardamom (Whole pods, smoky flavor)
• 4 pcs Star anise (Whole)
• 4 kg Bay leaves (Whole leaves)
• 600 g Onion (Thinly sliced)
• 400 g Ginger‑garlic paste (Store‑bought or homemade)
• 350 g Garlic paste (Optional extra garlic flavor)
• 1 kg Tomatoes (Chopped)
• 4 pcs Lemon (Juice only)
• 2 bunches Coriander (cilantro) (Fresh, roughly chopped)
• 4 handfuls Mint leaves (Fresh)
• 20 pcs Green chillies (Slit lengthwise)
• 400 ml Curd (plain yogurt) (Full‑fat for richness)
• 4 tsp Turmeric powder
• 40 g Black pepper powder
• 40 g Kashmiri red chilli powder (Mild, bright red)
• to taste Rock salt (sendha namak) (Adds subtle mineral flavor)
• 800 g Oil (vegetable or sunflower) (For frying and layering)
• to taste Salt

Instructions

1. Gather & Measure Ingredients

   Weigh all spices, vegetables, chicken, rice and liquids exactly as listed for the 4 kg batch.

   Time: PT15M

2. Soak the Basmati Rice

   Rinse the rice until water runs clear, then soak in 16 L of water for 1 hour.

   Time: PT1H

3. Prepare Whole Spice Mix

   Combine fennel seeds, green cardamom, cinnamon, cloves, big cardamom, star anise and bay leaves in a bowl.

   Time: PT5M

4. Chop Vegetables & Herbs

   Thinly slice onions, chop tomatoes, slit green chillies, and roughly chop coriander and mint.

   Time: PT15M

5. Heat Oil & Temper Whole Spices

   In the masala saucepan, heat 800 g oil over medium‑high heat. Add bay leaves, cloves, green cardamom, big cardamom, star anise and a small piece of cinnamon. Fry for 2‑3 minutes until fragrant.

   Time: PT5M

   Temperature: medium‑high heat

6. Fry Onions to Golden Brown

   Add the sliced onions to the spiced oil. Cook, stirring occasionally, until they turn deep golden brown.

   Time: PT15M

   Temperature: medium heat

7. Add Garlic Paste

   Stir in 350 g garlic paste and sauté for 2‑3 minutes until the raw smell disappears.

   Time: PT3M

   Temperature: medium heat

8. Add Ginger Paste

   Add 400 g ginger‑garlic paste and cook another 2‑3 minutes.

   Time: PT3M

   Temperature: medium heat

9. Spice the Masala

   Stir in 40 g Kashmiri red chilli powder, 4 tsp turmeric, and 40 g black pepper powder. Cook for 2 minutes until the oil begins to separate.

   Time: PT2M

   Temperature: medium heat

10. Add Tomatoes

    Add 1 kg chopped tomatoes and cook until they soften and the oil separates again.

    Time: PT5M

    Temperature: medium heat

11. Season & Add Fresh Aromatics

    Add a pinch of rock salt, the slit green chillies, chopped coriander and mint. Mix well.

    Time: PT2M

    Temperature: medium heat

12. Add Chicken

    Add the 4 kg chicken pieces to the masala, stir to coat, and cook on high flame for 5 minutes until the chicken changes to a pale white color.

    Time: PT5M

    Temperature: high heat

13. Finish Cooking Chicken

    Add additional salt to taste, cover the pan and simmer on low heat for 5 minutes.

    Time: PT5M

    Temperature: low heat

14. Boil Spiced Water for Rice

    In a large pot, bring 16 L water to a rolling boil. Add bay leaves, cloves, cinnamon, green cardamom and big cardamom.

    Time: PT10M

    Temperature: 100°C

15. Par‑boil the Rice

    Drain the soaked rice, add it to the boiling spiced water, and cook until the grains are about 80 % done (still firm in the center).

    Time: PT15M

    Temperature: 100°C

16. Drain the Rice

    Pour the rice through a colander and set aside.

    Time: PT5M

17. First Layer – Rice

    In the heavy‑bottomed pot, spread half of the par‑boiled rice over the chicken masala. Sprinkle a handful of mint, coriander, 4‑5 green chillies, drizzle 4 spoons oil, squeeze juice of 2 lemons, add a pinch of rock salt and 200 ml curd.

    Time: PT5M

18. Second Layer – Rice

    Add the remaining rice and repeat the herb, chilli, oil, lemon juice, salt and curd sprinkling.

    Time: PT5M

19. Seal the Pot

    Place a clean kitchen cloth over the pot opening, then close the lid tightly. Put a heavy weight on top to trap steam.

    Time: PT2M

20. Dum Cooking

    Cook on high heat for 5 minutes, then reduce to low heat for 15 minutes, followed by another 15 minutes on low.

    Time: PT35M

    Temperature: high heat then low heat

21. Rest the Biryani

    Turn off the heat and let the biryani rest, still sealed, for 20 minutes.

    Time: PT20M

22. Fluff & Serve

    Gently lift the lid, remove the cloth, and fluff the biryani with a wide spoon. Serve hot, garnished with extra mint leaves and lemon wedges.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

70 g

Fat

22 g

Fiber

2 g