CHICKEN BIRYANI IS A SOUTH ASIAN DISH THAT OFTEN VARIES BY COUNTRY IN TASTE AND PREP - WITH SOME RENDITIONS INCORPORATING MORE HERBS AND INGREDIENTS THAN OTHERS. GROWING UP, I ALWAYS PICKED OUT THE “UH-OHS” – LITTLE HERBS THAT WOULD (IN MY OPINION) INTERRUPT MY TASTING EXPERIENCE. OVER THE YEARS, MY AMMU DEVELOPED A SIMPLIFIED CHICKEN BIRYANI THAT SKIPPED THE “UH OHS” AND ADOPTED A MORE REFINED APPROACH. A FAVORITE FOR BOTH MY DAUGHTERS AND OUR DIVERSE GUESTS WHEN WE HOST, THIS RECIPE IS A GUARANTEED HIT FOR EVERY OCCASION. 

AMMU’S CLASSIC DISH FULL OF FRAGRANCE AND WARM FLAVORS. WITH THE SUBTLE HINTS OF; CARDAMOM, BAY LEAVES, CLOVES, AND THE MIX OF SEASONED CHICKEN COMBINED WITH SOFT FLUFFY RICE IS SURELY TO GIVE YOU A SOUL WARMING FEELING. INTEGRATE YOUR FAVORITE VEGETABLES TO MARRY THE PERFECT MIXTURE OF TEXTURE AND FLAVORS.

Serves: 6-8

Cook Time: 45 minutes to 1 hour

INGREDIENTS: 

• 1 cup of oil  (Vegetable or Extra Virgin Olive oil, your choice!)

• 3 medium chopped onions  (keep 2 medium chopped onion separate from one medium chopped onion)

• 2-3 pounds of boneless chicken

• 1 ½ teaspoon garlic/ginger paste  (refer to my garlic/ginger paste recipe below!)

• 2 teaspoons of salt  (adjust per your taste)

• Shan Biryani packet  (or your preferred biryani packet mix)

• 2 cups of Basmati rice washed and soaked  (soak for about 20 minutes)

• 1 cup water  (as needed)

INSTRUCTIONS:

⋄ Step 1:

Using a large pot, add 2 cups of Basmati rice and add water to the pot to wash the rice; wash at least 2 times or per preference. After washing, completely soak the rice in water and keep aside for later.

⋄ Step 2:

Using a large pan, add ½ cup of oil and add 2 medium chopped onions over high heat. Mix and fry until onions become golden. Once golden, reduce heat to low.

⋄ Step 3:

Add 2-3 pounds of boneless chicken, 1 ½ teaspoon of garlic/ginger paste , a whole packet of Shan Biryani Mix , and 2 teaspoons of salt  (adjust per your taste) to the pan; stir for a few minutes to ensure ingredients are well incorporated.

Cover and cook on low heat until meat is tender and fully cooked. Place chicken mixture aside.

⋄ Step 4:

Using a large pot, add ½ cup of oil and add 1 medium chopped onion over medium heat. Mix until onions become translucent.

Before adding the soaked rice to the pot, drain water thoroughly out of the rice. Add the 2 cups of drained Basmati rice to the pot and stir for a minute.

⋄ Step 5:

Pour the chicken mixture from the pan onto the rice,. making sure that the rice is completely covered with the meat and mix for a minute. 

Slowly add 1 cup of water if needed. You will need it if you notice a lack of water to cook the rice.

Taste for salt and add per preference.  

Cover the pot and cook on low heat until rice is tender. Gently mix before serving.

From our kitchen to yours, Bismillah. 

How to Make Ginger Paste: 

Take 1 medium sized ginger root and a ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and a ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.