I first became obsessed with Chicken Biryani when I first visited Hyderabad in the summer of 2014.
The spices, the aroma, the flavors… were incomparable to anything I expected or tasted in the US. I vividly remember my first thoughts being – if I were to be trapped on a deserted island for the rest of my life, I might be okay if I had an endless supply of this delicious biryani.
After that out of the world experience, I did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: Paradise Biryani, Biryani Pot, Asiana’s, etc, and after countless trial and errors with various recipes; I believe I have mastered the art of biryani.
Now, to the recipe…
- 2 Onions
- 10-20 Chillies (thai chillies work best)
- Shan – Ginger Garlic Paste – 26 oz (use about 1/4th of bottle)
- 1-2 Tomatoes
- Basmati Rice (Long grain) (4 cups)
- Chicken (I prefer dark meat, bone-in) (3 lbs)
- Shan, Mix Seasoning Biryani Masala, 1.75-Ounce (Pack of 4) (Use 1/2 of 1 box)
- cloves (5)
- cardomom (3-4)
- bay leaf (1-2)
- anise (1-2)
- black cardomom (3)
- mase (1 tbsp)
- red chilli powder (4-5 tbsp)
- garam masala (4-5 tbsp)
- saffron (7-8 strands)
- shah jeera (1 tbsp)
- cumin seeds (1tbsp)
- cinnamon sticks (3)
- Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder
- Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels
- Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks)
- Once fragrant, add in the tomatoes, chillies and girnger/garlic paste
- Now, add in the garam masala
- After stirring a few mins, add in the marinated chicken
- Now, add in the Shan Biryani Masala
- Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be
- Soak the basmati rice in cool water after flushing about 3-4 times
- Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 mins.
- Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier
- Continue with step 11 until the tray is full
- Soak the saffron layers in warm milk for a couple mins. Garnish this dilution over the top of the biryani
- Cover the tray with aluminum foil and bake at 350 degrees for 20-25 mins.