120 ₹ में 6 अलग अलग स्वाद

Ingredients

• 2 cups Basmati Rice (rinsed and soaked for 30 minutes)
• 8 pieces Chicken Leg Pieces (skinless, bone‑in, about 1.5 kg)
• 500 g Chicken Breast (cut into 1‑inch cubes)
• 2 large Onion (thinly sliced; half for biryani, half for korma)
• 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
• 1 cup Plain Yogurt (full‑fat, for marination)
• 0.5 cup Heavy Cream (adds richness to the korma)
• 1 cup Tomato Puree (canned or blended fresh tomatoes)
• 3 tablespoons Ghee (for biryani and korma)
• 2 tablespoons Neutral Cooking Oil (e.g., canola or sunflower oil)
• 0.5 cup Mixed Dry Fruits (equal parts cashew, almond, pistachio; roughly chopped)
• 0.25 cup Raisins (optional, for extra sweetness)
• 2 teaspoons Garam Masala
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Seeds
• 4 Cardamom Pods (slightly crushed)
• 4 Cloves
• 2 Bay Leaf
• 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
• 2 cups Wheat Flour (for roti dough)
• 2 teaspoons Salt
• as needed Water (for rice, dough, and saffron milk)

Instructions

1. Soak the Basmati Rice

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

   Time: PT30M

2. Prepare Dry‑Fruit Chutney

   In a blender, combine the mixed dry fruits, raisins, a pinch of salt, and 2 tbsp water. Blend to a coarse paste. Transfer to a small bowl and set aside.

   Time: PT10M

3. Marinate the Chicken

   In a mixing bowl, combine chicken leg pieces, chicken breast cubes, yogurt, ginger‑garlic paste, turmeric, red chili powder, and 1 tsp salt. Mix well and let rest for 20 minutes at room temperature.

   Time: PT20M

4. Par‑boil the Rice

   Bring a large pot of water to a rolling boil. Add cumin seeds, bay leaves, cardamom, cloves, and a pinch of salt. Add the drained rice and cook for 8 minutes until 70 % done. Drain and set aside.

   Time: PT10M

   Temperature: Boiling

5. Fry Onions to Golden Brown

   Heat 2 tbsp ghee and 1 tbsp oil in a pan over medium heat. Add the sliced onions and fry, stirring occasionally, until deep golden and slightly crisp.

   Time: PT10M

   Temperature: Medium

6. Prepare the Korma Base

   In the deep skillet, melt 2 tbsp ghee over medium heat. Add the remaining whole spices (cumin seeds, bay leaf, cardamom, cloves). Once fragrant, add half of the fried onions, ginger‑garlic paste, and sauté for 2 minutes. Stir in tomato puree, garam masala, coriander powder, and cook for 5 minutes until oil separates.

   Time: PT20M

   Temperature: Medium

7. Add Cream and Dry Fruits

   Stir in the heavy cream and the dry‑fruit chutney (including raisins). Simmer gently for 10 minutes, allowing the flavors to meld.

   Time: PT10M

   Temperature: Low

8. Cook the Marinated Chicken

   Add the marinated chicken pieces to the korma sauce. Cover and simmer on low heat for 20 minutes, or until the chicken is cooked through and tender.

   Time: PT20M

   Temperature: Low

9. Layer the Biryani (Dum)

   In the large pot, spread a thin layer of the partially cooked rice, then a layer of the chicken korma, followed by a sprinkle of the remaining fried onions and a drizzle of saffron‑milk. Repeat the layers, ending with rice on top. Cover tightly with a lid and a clean kitchen towel, then cook on the lowest heat setting for 15 minutes (dum).

   Time: PT15M

   Temperature: Low

10. Prepare the Roti

    In a bowl, combine wheat flour, 1 tsp salt, and enough water (about ¾ cup) to form a soft dough. Knead for 5 minutes, rest for 10 minutes. Divide into balls, roll each into a 6‑inch circle, and cook on a hot pan for 1‑2 minutes per side, brushing with a little ghee.

    Time: PT15M

    Temperature: Medium‑High

11. Plate and Serve

    Gently fluff the biryani, place a generous portion on a serving plate, arrange a few rotis beside it, and drizzle extra dry‑fruit chutney on the side. Garnish with the reserved fried onions.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

35 g

Carbohydrates

90 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Basmati Rice: Jasmine rice
• Instead of Chicken Leg Pieces: Chicken thighs
• Instead of Chicken Breast: More leg pieces
• Instead of Onion: Shallots
• Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
• Instead of Plain Yogurt: Greek yogurt
• Instead of Heavy Cream: Coconut milk
• Instead of Tomato Puree: Fresh tomatoes, blended
• Instead of Ghee: Unsalted butter, vegetable oil
• Instead of Neutral Cooking Oil: Any vegetable oil
• Instead of Mixed Dry Fruits: Any combination of nuts
• Instead of Raisins: Dried cranberries
• Instead of Garam Masala: Homemade garam masala blend
• Instead of Red Chili Powder: Paprika
• Instead of Cumin Seeds: Ground cumin
• Instead of Cardamom Pods: Ground cardamom
• Instead of Saffron Strands: A pinch of turmeric for color
• Instead of Wheat Flour: Whole‑wheat flour

Equipment Needed

• Large Pot
• Deep Skillet or Dutch Oven
• Frying Pan
• Mixing Bowl
• Blender (optional)
• Fine Mesh Sieve (optional)
• Wooden Spoon
• Ladle
• Tongs
• Spatula
• Measuring Cups and Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Marinating the chicken for flavor and tenderness
• Frying onions to the perfect deep‑golden color
• Preparing the korma base without breaking the cream
• Layering the biryani and sealing for the dum cooking method
• Ensuring the chicken reaches safe internal temperature

Chef Tips from the Video

• Toast the whole spices briefly before adding them to the korma for an extra depth of flavor.
• Add a few strands of saffron to the rice water for a subtle aroma and golden hue.
• Use ghee for both the biryani and korma; it imparts a luxurious mouthfeel.
• Garnish with fresh cilantro and a squeeze of lemon for brightness.

Troubleshooting

Storage

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

Freezer: Freeze the korma sauce and cooked biryani separately for up to 1 month.

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

Make-Ahead Tips

• Dry‑fruit chutney can be prepared 2 days ahead and stored in the refrigerator.
• Marinate the chicken up to 4 hours in advance for deeper flavor.
• Par‑boiled rice can be cooled and refrigerated; re‑steam briefly before layering.

Frequently Asked Questions