शेजाऱ्यांसोबत बिर्याणी पार्टी 🎉

Ingredients

• 1.2 kg Chicken Thighs (bone‑in, skinless, cut into 3‑inch pieces)
• 200 g Plain Yogurt (full‑fat, at room temperature)
• 3 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 2 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Turmeric Powder
• 2 tsp Garam Masala
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tsp Salt (or to taste)
• 500 g Basmati Rice (rinsed and soaked 30 min)
• 4 Onions (large, thinly sliced for frying)
• 150 ml Cooking Oil (neutral oil like sunflower or canola)
• 50 g Ghee (for final tempering)
• 1/2 cup Fresh Mint Leaves (chopped)
• 1/2 cup Fresh Coriander Leaves (chopped)
• 5 threads Saffron Threads (steeped in 2 tbsp warm milk)
• 1 tsp total Whole Spices (Cinnamon Stick, Cardamom Pods, Cloves, Bay Leaf) (for tempering the gravy)
• 1 liter Milk (full‑fat for kheer)
• 150 g Sugar
• 1/2 tsp Cardamom Powder
• 30 g Almonds (sliced, for garnish)
• 30 g Raisins (optional, for garnish)

Instructions

1. Marinate the Chicken

   In a large mixing bowl combine chicken pieces, yogurt, ginger‑garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt. Mix until every piece is coated. Cover and refrigerate for at least 2 hours.

   Time: PT2H

2. Prepare Fried Onions (Birista)

   Thinly slice the onions. Heat 150 ml oil in a deep frying pan over medium heat. Fry onions in batches until deep golden brown and crisp, about 8‑10 minutes per batch. Remove with a slotted spoon onto paper towels and set aside.

   Time: PT30M

   Temperature: Medium heat

3. Cook the Basmati Rice

   Rinse the rice until water runs clear, then soak for 30 minutes. Bring 1.2 L water to a rolling boil in a large pot, add a pinch of salt and a few whole spices. Drain soaked rice and add to boiling water. Cook until 70 % done (about 7 minutes). Drain and set aside.

   Time: PT20M

   Temperature: Boiling

4. Make the Chicken Gravy

   In the heavy‑bottomed pot, heat 2 tbsp oil and 2 tbsp ghee over medium heat. Add whole spices and sauté for 30 seconds. Add the marinated chicken (including the yogurt mixture) and cook, stirring occasionally, until the chicken is browned and the oil separates, about 15 minutes. Add 200 ml water if needed to keep it moist.

   Time: PT20M

   Temperature: Medium

5. Layer the Biryani

   In the same pot, spread the cooked chicken gravy as the base. Sprinkle half of the fried onions, half of the chopped mint and coriander. Evenly layer the partially cooked rice over the gravy. Drizzle the saffron‑infused milk, remaining ghee, and the rest of the fried onions, mint, and coriander.

   Time: PT10M

6. Seal and Dum Cook

   Cover the pot tightly with its lid, seal the edges with a strip of dough or aluminum foil. If using charcoal, heat a few pieces until red hot, place them on top of the sealed lid, and drizzle a teaspoon of ghee. Cook on low heat for 20 minutes.

   Time: PT20M

   Temperature: Low

7. Prepare Creamy Milk Kheer

   In a small saucepan bring the milk to a gentle boil, stirring frequently. Add 100 g of washed rice and simmer on low heat, stirring occasionally, until the rice is soft and the mixture thickens (about 25 minutes). Add sugar, cardamom powder, and the saffron‑infused milk. Cook another 5 minutes, then remove from heat and garnish with sliced almonds and raisins.

   Time: PT30M

   Temperature: Low simmer

8. Rest and Serve

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. Gently fluff the rice before serving. Plate the biryani alongside a bowl of warm kheer.

   Time: PT10M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

2 g