CHICKEN MANDI BIRYANI

Ingredients

• 1.5 kg Whole Chicken (cleaned, cut into pieces or left whole)
• 1 cup Plain Yogurt (full‑fat, unsweetened)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Turmeric Powder
• 2 tsp Red Chili Powder
• 2 tbsp Ginger‑Garlic Paste
• 2 tsp Salt
• 2 cups Basmati Rice (rinsed and soaked 20 min)
• 4 tbsp Coconut Oil (or vegetable oil)
• 2 large Onion (thinly sliced)
• 2 medium Tomato (chopped)
• 4 Green Chilies (slit lengthwise)
• 1/2 cup Fresh Coriander Leaves (chopped)
• 1/4 cup Fresh Mint Leaves (chopped)
• 2 tbsp Biryani Masala
• 1 set Whole Spices (bay leaf, cloves, green cardamom, cinnamon, star anise) (2 bay leaves, 4 cloves, 4 cardamom pods, 1 small cinnamon stick, 1 star anise (optional))
• 2 tbsp Ghee (for topping)
• a pinch Saffron Threads (soaked in 2 tbsp warm milk)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken pieces with yogurt, lemon juice, turmeric, red chili powder, ginger‑garlic paste, and salt. Mix well, cover, and let sit at room temperature for 10 minutes.

   Time: PT10M

2. Prepare the Aromatics

   Thinly slice the onions, chop tomatoes, slit green chilies, and roughly chop coriander and mint leaves. Set aside.

   Time: PT15M

3. Fry Onions

   Heat coconut oil in the large pot over medium‑high heat. Add the sliced onions and fry, stirring occasionally, until deep golden brown (about 10 minutes).

   Time: PT10M

4. Add Tomatoes and Whole Spices

   Add the chopped tomatoes, green chilies, bay leaf, cloves, cardamom, cinnamon, and star anise. Cook, stirring, until tomatoes soften (5 minutes).

   Time: PT5M

5. Cook the Marinated Chicken

   Stir in the marinated chicken, sprinkle biryani masala, and cook on medium heat, covered, for about 15 minutes until the chicken is about three‑quarters done.

   Time: PT15M

6. Par‑boil the Rice

   In a separate pot bring 4 cups water to boil, add a pinch of salt and the soaked basmati rice. Cook until the grains are 70 % done (about 15 minutes), then drain.

   Time: PT15M

7. Layer the Biryani

   Remove the lid from the chicken pot. Spread the partially cooked rice evenly over the chicken. Sprinkle chopped coriander, mint, saffron‑milk, and dot with ghee.

   Time: PT5M

8. Seal and Dum Cook

   Cover the pot tightly with its lid and seal the edges with aluminum foil or a clean kitchen towel. Reduce heat to low and cook for 30 minutes (dum).

   Time: PT30M

9. Rest the Biryani

   Turn off the heat and let the sealed pot rest for 10 minutes before opening.

   Time: PT10M

10. Serve

    Gently fluff the biryani, serve hot on a platter, and enjoy with raita or a simple salad.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

80 g

Fat

15 g

Fiber

3 g