Healthy chicken biryani recipe

foodie dry world

we’re finally making Healthy chicken biryani recipe —a dish you all have been asking for since forever!

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Indian

Servings 3

Take ½ kg of onions, peel and slice them in half, then cut them lengthwise into medium-thin slices—not too thick or too thin—and make sure to separate all the layers completely. Heat oil to about 135°C (not smoking hot) and fry the onions in batches, using just enough oil to cover them. Cook on medium flame, stirring frequently, for 15–20 minutes until they turn light golden brown—don’t let them get too dark, as they’ll continue to cook after being removed. Once done, press out the excess oil, spread them on tissue to crisp up, and don’t discard the leftover onion-infused oil—it’s liquid gold and will be used later.

Dry roast the following spices on a low flame until aromatic: 2 tbsp coriander seeds, 1 tsp cumin, 2 tsp shahi jeera, 2 tbsp green cardamom, 5–6 black cardamom, a 3-inch piece of cinnamon, 1 tbsp black pepper, 7–8 dry red chillies, 7–8 bay leaves, 2 tsp cloves, and 3 mace blades. Finish by adding 1 tbsp kasuri methi and let the mixture cool completely. Once cooled, grind the roasted spices coarsely along with ½ grated nutmeg, ½ tsp turmeric, and a pinch of salt. This fragrant homemade biryani masala can be stored in an airtight container for up to 3 months.

Take ½ kg of chicken (preferably leg and thigh pieces) and marinate it with salt, juice of 1 lemon, 4 tbsp ginger-garlic paste, paste of 3 green chilies, 2 tbsp Kashmiri red chili powder, ½ tsp turmeric, 2 tsp coriander powder, 1½ tbsp homemade biryani masala, and 3–4 tbsp leftover fried onion oil; mix well and either let it marinate overnight or proceed to cook. If cooking immediately, add 200 ml whisked curd, 80% of the fried onions (birista), a diced potato (optional), and chopped mint and coriander, then finish by giving it a quick smoke with hot coal and ghee for 2–3 minutes to infuse a beautiful smoky aroma.

Boil water with whole spices—bay leaf, cinnamon, cloves, shahi jeera, cardamom, star anise, and peppercorns—along with 1–2 slit green chilies, the juice and rind of ½ lemon, and enough salt to make it taste like seawater. Add ½ kg of basmati rice that has been washed and soaked for at least an hour, and cook for about 4–5 minutes until it’s 90% done (still has a slight bite). Drain the rice and spread it out on a large plate, then gently fluff with a fork to release the steam and prevent clumping.

In the same pot where the chicken was cooked, spread the chicken evenly at the bottom, then sprinkle some mint, coriander, fried onions (birista), and a pinch of biryani masala. Gently layer all the partially cooked rice on top, followed by 3–4 tbsp of warm ghee. Prepare saffron milk by mixing a few strands of saffron with warm milk and a little water, then drizzle it over the rice. Finish the layering with more fresh mint, coriander, and the remaining birista for added flavor and aroma.

Cover the pot tightly with a wet cloth or seal it with dough, then place the lid firmly on top and press it down to lock in the steam. Set the pot over a hot tawa (griddle) and cook on low heat for 25–30 minutes to allow the flavors to meld through the dum (slow cooking) process. Once done, let it rest for 5 minutes before opening the lid to release the rich, aromatic steam. What you get is perfectly fluffy rice, juicy chicken, deep, layered flavors, and crispy fried onions—authentic Chicken Dum Biryani that’s absolutely worth every bit of effort.

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