Homestyle Easy Chicken Biryani

Ingredients

• 1 kg Basmati Rice (Good quality, long-grain)
• 1 kg Chicken (bone-in pieces preferred) (Medium cut, skinless)
• 0.5 kg Tomatoes (Ripe, chopped)
• 3 medium Onions (Thinly sliced)
• 1 cup Oil (Cooking oil (refined/sunflower/canola))
• 1 tbsp Ginger-Garlic Paste
• 1 packet (about 50g) Shan Biryani Masala (Or any brand of biryani masala)
• 1 tbsp Whole Garam Masala (bay leaf, cinnamon, cloves, black cardamom, green cardamom, whole black pepper)
• 2 tbsp Salt (For boiling rice)
• 1/2 tsp Edible Food Color, yellow/orange (Turmeric/orange color, optional)

Instructions

1. Soak Rice

   Rinse the basmati rice 3-4 times until clean, then soak in water for 30 minutes.

   Time: PT35M

2. Boil Rice

   In a large pot, bring water to a boil. Add 2 tbsp salt, 1 tbsp oil, and whole garam masala. Add the soaked rice and boil for 10-15 minutes or until 90% cooked.

   Time: PT15M

   Temperature: 100°C

3. Strain & Spread Rice

   Drain the rice using a colander and spread it in an open bowl or tray so steam escapes and grains do not stick together.

   Time: PT5M

4. Brown Onions

   Heat 1 cup oil in a large pot. Add sliced onions and sauté over medium heat until golden brown.

   Time: PT10M

   Temperature: 180°C

5. Prepare Masala

   Add ginger-garlic paste to the browned onions and sauté for 1 minute. Then add chopped tomatoes and chicken. Cover and cook on low heat until the tomatoes soften (about 10 minutes).

   Time: PT12M

   Temperature: Low heat

6. Sauté Masala & Chicken

   After removing tomato skins, cook for another 5 minutes so the masala and chicken blend well.

   Time: PT5M

   Temperature: Medium heat

7. Add Biryani Masala

   Add Shan Biryani Masala and sauté for 2-3 minutes until fragrant and the liquid evaporates.

   Time: PT3M

   Temperature: Medium heat

8. Layering & Color

   In a large pot, first place a layer of rice, then a layer of chicken masala, then sprinkle a little food color. Continue layering similarly.

   Time: PT5M

9. Dum Cooking

   Cover and cook on low heat for 5-10 minutes (dum) so all aromas and flavors infuse into the rice.

   Time: PT10M

   Temperature: Low heat

10. Serving

    After dum, gently fluff the biryani and serve hot with raita or salad.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

32g

Carbohydrates

78g

Fat

22g

Fiber

3g

Ingredient Substitutions

• Instead of Basmati Rice: Any long grain rice (texture will differ)
• Instead of Chicken (bone-in pieces preferred): Boneless chicken (reduce cook time), Mutton (increase cook time)
• Instead of Tomatoes: Canned tomatoes (drained)
• Instead of Oil: Ghee (for richer flavor)
• Instead of Ginger-Garlic Paste: Freshly grated ginger and garlic (1:1)
• Instead of Shan Biryani Masala: Homemade biryani masala
• Instead of Whole Garam Masala: Ready-made garam masala powder (add to chicken masala)
• Instead of Edible Food Color, yellow/orange: A pinch of saffron soaked in milk

Equipment Needed

• Large heavy-bottomed pot
• Large strainer/colander
• Tongs (optional)
• Knife & cutting board
• Large tray or platter for spreading rice (optional)
• Lid for pot
• Measuring cups & spoons (optional)

Critical Steps — Do Not Skip

• Cook the rice only to 90%, not fully.
• Do not add extra water to the masala.
• Layer properly and perform dum cooking.

Chef Tips from the Video

• After the 10-minute dum, keep the lid closed for an additional 5 minutes before opening to retain aroma.
• If the onions become too brown, sprinkle a little water to prevent burning.
• Instead of food color, you can soak saffron in milk and add it.

Troubleshooting

Storage

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

Freezer: Freeze in an airtight container for up to 1 month; reheat thoroughly before eating.

Room temperature: Do not leave at room temperature for more than 2-3 hours.

Make-Ahead Tips

• Prepare the masala (chicken and gravy) a day ahead and refrigerate.
• Cook the rice, cool it, and store.