Biryani na adhu idhu Dhabi😍👌

Ingredients

• 1 kg Small Onions (peeled, roughly halved)
• 10 pieces Green Chilies (seeds removed for milder heat)
• 1 bunch Fresh Coriander Leaves (tightly packed)
• 1 bunch Fresh Mint Leaves (fresh, not dried)
• 100 ml Plain Yogurt (full‑fat, fresh)
• 1 kg Chicken (bone‑in pieces, skin removed)
• to taste Salt
• 2 tablespoons Ghee (clarified butter)
• 2 tablespoons Cooking Oil (neutral oil such as sunflower or canola)
• 1 Bay Leaf
• 3 Cloves
• 3 Cardamom Pods (green cardamom)
• 1 small stick Cinnamon Stick
• 1 Star Anise
• 1 Large Onion (thinly sliced)
• 3 tablespoons Ginger‑Garlic Paste (store‑bought or homemade)
• 1 cup Milk (full‑fat; can use fresh milk or powdered milk reconstituted)
• 1 cup Water (adjusted to rice quantity)
• 1 teaspoon Biryani Masala (store‑bought or homemade)
• 1 cup Seeraga Samba Rice (rinsed until water runs clear)
• 1 Lemon (cut into wedges for serving (optional))

Instructions

1. Make Yogurt & Spice Paste

   Add the small onions, green chilies, coriander leaves, mint leaves and 100 ml plain yogurt into a blender. Blend until you obtain a smooth, slightly thick paste.

   Time: PT10M

2. Marinate Chicken

   Place the chicken pieces in a mixing bowl, pour the prepared paste over them, add salt to taste and mix until every piece is well coated. Let the chicken rest at room temperature for 30 minutes.

   Time: PT30M

3. Temper Whole Spices

   Heat 2 Tbsp ghee and 2 Tbsp oil in the large pot over medium heat. Add the bay leaf, cloves, cardamom pods, cinnamon stick and star anise. Fry for about 1 minute until fragrant.

   Time: PT2M

   Temperature: Medium heat

4. Fry Onion Slices

   Add the thinly sliced large onion to the pot. Sauté, stirring occasionally, until the onions turn a deep golden brown, about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

5. Add Ginger‑Garlic Paste

   Stir in 3 Tbsp ginger‑garlic paste and fry for 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium heat

6. Cook Chicken

   Add the marinated chicken to the pot. Increase heat to high and fry for 2 minutes until the chicken releases its water. Then cover the pot, reduce to medium heat and cook for 10 minutes.

   Time: PT12M

   Temperature: High then medium heat

7. Add Liquids, Masala and Rice

   Measure 1 cup water (equal to the rice quantity) and add it to the pot. Reduce the water by 1 cup and replace with 1 cup milk. Sprinkle 1 tsp biryani masala and stir. Add the washed Seeraga Samba rice (1 cup) and gently mix so the rice is evenly distributed.

   Time: PT5M

   Temperature: Medium heat

8. Steam Cook Biryani

   Cover the pot tightly and cook on low heat until all liquid is absorbed and the rice is tender, about 20 minutes.

   Time: PT20M

   Temperature: Low heat

9. Rest and Garnish

   Turn off the heat and let the biryani rest, covered, for 10 minutes. Fluff gently, squeeze lemon juice if desired, and garnish with fresh coriander leaves.

   Time: PT10M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g