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