An oldie but a goodie! The fun thing about chicken biryani is that you can make adjustments with the kind of chicken you want to use. If you want to use a whole chicken with bones, turns out delicious. If you want to use boneless chicken breast, turns out delicious. If you want to use boneless leg and thigh meat… well you get the point.

Although people think it’s difficult, this chicken biryani recipe is as easy as it gets and perfect for a nice weekend dinner with the fam ❤️

Biryani is made in steps. First we boil the rice and remove it from the stove when it is about half to 3/4 cooked. Next drain the rice and run it under cold water. The goal is to remove the rice from the stove before it’s fully cooked because it will cook a bit more when we make the final biryani.

Next make the masala chicken and potatoes part, I’ll share the recipe below. I don’t waste my time trying to put in my spices separately for this, I use Shan Bombay Biryani Masala and it’s seriously perfect.

Last layer the rice and chicken. The first layer of rice should be about a third of your rice, then followed by all the chicken and potatoes, then the remaining rice as the last layer. We add the color and fried onions at the top to give the classic biryani color.

Makes 6-8 servings

Rice:
3 cups rice
6 cups water
1 teaspoon cumin
1 teaspoon lemon juice
Salt to taste

Chicken:
Oil of your choice
3-4 medium potatoes quartered
Whole chicken cut into small pieces or about 2 lbs boneless chicken cut into small pieces 2 tbsp ginger garlic paste
1 medium to large onion sliced
1 packet Shan Bombay Biryani Masala
1 cup yogurt
1 cup water

Directions: Put oil in a pot and put the stove on medium heat
Fry onions until golden brown Add potatoes and chicken, fry until chicken is white
Add ginger garlic paste and Shan Masala
Add water and let the potatoes and chicken cook and simmer
When the sauce thickens and potatoes are done, turn the stove off, add the yogurt and put to the side. In a separate pot, add 6 cups of water, lemon juice, salt to taste, and cumin. Once the water starts to boil, add in rice. When the rice is about halfway to three quarters cooked, drain the water and run the rice under cold water. Now it’s time to layer. In a third large pot, layer 1/3 of your rice at the bottom. Next add the entire chicken and potato mixture. Finish off with the rest of the rice for the third layer. Sprinkle some fried onions, cilantro and red, yellow, orange food coloring on top. Now this part is very important. I like to double cover my biryani pot so no steam escapes while cooking, this gives the best results. Thus, I will take foil wrapping paper and seal the top of the pot and then cover the lid on top of that. Cook on low heat for 45 minutes

Enjoy! 🫶🏽