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Layered Spicy Chicken Biryani

Layered Spicy Chicken Biryani

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  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Layered & Steamed
  • Cuisine: Pakistani
  • Diet: Halal

Description

This Layered Spicy Chicken Biryani is a fragrant, flavorful, and colorful rice dish featuring tender marinated chicken, aromatic basmati rice, crispy fried onions, and fresh herbs. Each bite bursts with perfectly balanced spices and traditional richness.

Ingredients

Units Scale
  • 500 g chicken (bone-in or boneless)
  • 4 tbsp yogurt
  • 3 tbsp biryani masala
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp salt
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 medium tomatoes, blended
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • Handful of fresh coriander, chopped
  • 2 medium onions, thinly sliced
  • 1 tomato, chopped
  • 1 cup water
  • 2 medium potatoes, peeled and halved
  • 1 tsp garam masala (for gravy)
  • Salt, to taste
  • 550 g basmati rice, parboiled (70-80% cooked)
  • Lemon slices
  • Fried onions (plus reserved from cooking)
  • Fresh coriander, chopped
  • Mint leaves
  • Green chilies, sliced
  • Yellow food color mixed with 2 tbsp warm milk

Instructions

  1. Fry onions in oil until golden and crisp, then set aside.
  2. In a large bowl, marinate chicken with yogurt, biryani masala, cumin, coriander, salt, garam masala, turmeric, chili powder, blended tomatoes, ginger garlic paste, lemon juice, and fresh coriander. Rest for at least 1 hour or overnight.
  3. In the same pan, add the marinated chicken and cook until oil separates. Add chopped tomato, water, and halved potatoes. Simmer until the chicken is tender and the gravy thickens.
  4. Layer half of the parboiled rice in a large pot, then add half the chicken gravy. Top with fried onions, mint, coriander, lemon slices, and green chilies. Repeat with remaining rice and toppings.
  5. Drizzle yellow food color mixed with milk on top, cover tightly, and cook on low heat for 20–25 minutes to steam (“dum”).
  6. Once done, gently fluff the biryani with a fork and serve hot with raita or salad.

Notes

  • Use high-quality basmati rice for long, separate grains.
  • Marinating overnight gives deeper flavor.
  • Seal the pot tightly during steaming to retain aroma.
  • Add saffron milk instead of food color for a premium touch.

Nutrition

  • Serving Size: 1 plate
  • Calories: 560
  • Sugar: 3g
  • Sodium: 880mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 95mg

Find it online: https://cooktune.com/layered-spicy-chicken-biryani/