ഫയൽവാൻ ബിരിയാണി I Recipe of mutton biriyani & chicken biriyani 2nd Part I Fayalwan Hotel Kollam

Ingredients

• 1.2 kg Chicken Thighs, bone‑in, skinless (cut into bite‑size pieces)
• 2 cup Basmati Rice (rinsed and soaked 30 min)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 2 large Onion (thinly sliced)
• 1 large Tomato (chopped)
• 2 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 2 tbsp Biryani Masala (store‑bought blend)
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tbsp Whole Garam Masala Spices (cinnamon stick, cardamom pods, cloves, bay leaf) (lightly crushed)
• 3 tbsp Ghee (clarified butter)
• 2 tbsp Cooking Oil (vegetable or canola)
• ¼ cup Fresh Mint Leaves (chopped)
• ¼ cup Fresh Coriander (Cilantro) Leaves (chopped)
• ¼ tsp Saffron Threads (soaked in 2 tbsp warm milk)
• to taste Salt

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine chicken pieces, yogurt, ginger‑garlic paste, biryani masala, turmeric, red chili powder, and salt. Mix well, cover, and refrigerate for at least 20 minutes (longer if possible).

   Time: PT20M

2. Prepare the Rice

   Rinse basmati rice until water runs clear, then soak in water for 30 minutes. Drain before cooking.

   Time: PT30M

3. Caramelize Onions

   Heat ghee and oil in the Dutch oven over medium heat. Add sliced onions and a pinch of salt; cook, stirring occasionally, until deep golden brown (about 12 minutes). Remove half for garnish.

   Time: PT12M

   Temperature: Medium

4. Cook Chicken

   Add the marinated chicken to the pot with the remaining onions. Cook on medium‑high heat, stirring, until chicken is browned and about 70 % cooked through (≈10 minutes).

   Time: PT10M

   Temperature: Medium‑High

5. Add Tomatoes and Whole Spices

   Stir in chopped tomato and the crushed whole garam masala spices. Cook until tomatoes soften (≈5 minutes).

   Time: PT5M

   Temperature: Medium

6. Layer Rice and Herbs

   Spread the drained basmati rice evenly over the chicken mixture. Sprinkle chopped mint, coriander, and the fried onion reserve on top. Drizzle the saffron‑milk mixture over the rice.

   Time: PT5M

7. Steam (Dum) Cooking

   Cover the pot tightly with its lid (or seal with dough). Reduce heat to low and cook for 20 minutes, allowing the rice to finish cooking and flavors to meld.

   Time: PT20M

   Temperature: Low

8. Rest and Serve

   Turn off heat and let the biryani rest, covered, for 10 minutes. Gently fluff with a fork and serve hot.

   Time: PT10M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

70 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Thighs, bone‑in, skinless: Chicken breast, Turkey thigh
• Instead of Basmati Rice: Long grain rice, Jasmine rice
• Instead of Plain Yogurt: Greek yogurt, Coconut yogurt (dairy‑free)
• Instead of Onion: Shallots
• Instead of Tomato: Canned diced tomato
• Instead of Ginger‑Garlic Paste: Fresh grated ginger and minced garlic
• Instead of Biryani Masala: Garam masala + turmeric + chili powder
• Instead of Red Chili Powder: Paprika
• Instead of Whole Garam Masala Spices (cinnamon stick, cardamom pods, cloves, bay leaf): Pre‑ground garam masala
• Instead of Ghee: Unsalted butter, Vegetable oil
• Instead of Cooking Oil (vegetable or canola): Sunflower oil
• Instead of Fresh Mint Leaves: Cilantro
• Instead of Fresh Coriander (Cilantro) Leaves: Parsley
• Instead of Saffron Threads: Turmeric for color
• Instead of Salt: Sea salt

Equipment Needed

• Heavy‑bottomed Dutch Oven or Large Pot with Lid
• Large Mixing Bowl
• Sharp Knife
• Cutting Board
• Spoon or Spatula
• Fine Mesh Sieve (optional)
• Measuring Cups and Spoons
• Small Bowl for Saffron Milk (optional)
• Heat‑proof Plate for Layering (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for flavor and tenderness
• Caramelizing onions to deep golden brown
• Layering rice without mixing
• Sealing the pot for proper dum cooking

Chef Tips from the Video

• Use aged basmati rice for extra fragrance
• Add a few drops of rose water or kewra water with the saffron milk for a traditional aroma
• Gently fluff the biryani with a wide spoon to keep grains separate.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in freezer‑safe bags for up to 1 month.

Room temperature: Do not keep at room temperature longer than 2 hours.

Make-Ahead Tips

• Marinate chicken overnight for deeper flavor
• Prepare saffron milk and store in the fridge
• Cook rice a day ahead, cool, and refrigerate; re‑steam with the biryani.

Frequently Asked Questions