Let's make pulao biryani

Ingredients

• 1 kg Chicken (bone‑in or boneless, cut into medium pieces)
• 1 tbsp Ginger Paste (store‑bought or homemade)
• 1 tbsp Garlic Paste (store‑bought or homemade)
• 2 tbsp Special Biryani Masala (store‑bought biryani spice blend)
• 1 cup Water (for cooking chicken)
• 200 g Onion (thinly sliced)
• 1 cup Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 750 g Basmati Rice (rinsed and soaked 20 min before cooking)
• 2 tsp Salt (adjust to taste)
• 2 pcs Potatoes (peeled and cubed – optional, adds texture)
• 1 cup Cucumber Raita (optional side – plain yogurt mixed with grated cucumber, salt, and a pinch of cumin)

Instructions

1. Marinate and Start Cooking Chicken

   In a half‑size pot, add the chicken pieces, 1 tbsp ginger paste, 1 tbsp garlic paste, 2 tbsp special biryani masala, 1 cup water and 1 tsp salt. Stir to coat, then place over medium‑high heat and cook, stirring occasionally, until the chicken is about 70 % done and the liquid has reduced.

   Time: PT15M

   Temperature: Medium‑high heat

2. Fry Onions

   While the chicken cooks, heat 1 cup oil in a frying pan over medium‑high heat. Add the sliced onions and fry, stirring frequently, until they turn deep golden brown and become crisp, about 10 minutes. Remove half of the fried onions and set aside for garnish; keep the rest for layering.

   Time: PT10M

   Temperature: Medium‑high heat

3. Par‑boil Basmati Rice

   Rinse the basmati rice until water runs clear, then soak for 20 minutes. In a separate saucepan, bring 4 cups water to a rolling boil, add 1 tsp salt and the soaked rice. Cook until the grains are about 70 % done (still firm to bite), roughly 12 minutes, then drain in a colander.

   Time: PT12M

   Temperature: Boiling

4. Optional: Pre‑cook Potatoes

   If using potatoes, add the cubed pieces to the boiling rice water during the last 5 minutes of the rice cooking time, then drain with the rice. This ensures they are partially cooked before layering.

   Time: PT5M

   Temperature: Boiling

5. Layer the Biryani

   In a large, heavy‑bottomed pot, spread half of the remaining fried onions as the base. Layer the partially cooked chicken mixture over the onions, then spread the par‑boiled rice (and potatoes if using) evenly on top. Sprinkle the reserved fried onions over the rice for garnish. Cover tightly with a lid (seal with foil if needed) and place the pot on a heat diffuser over low heat.

   Time: PT10M

   Temperature: Low heat

6. Rest and Serve

   Turn off the heat and let the biryani rest, still covered, for 5 minutes. Fluff gently with a fork, transfer to a serving dish, and serve hot with cucumber raita on the side.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g