This is my favourite way to prepare chicken biryani
I have made my share of biryanis over the years. There are so many different recipe but I think this chicken biryani is the best of them all.
There is a lot more sauce which all gets soaked up into the rice. This is chicken biryani perfection!
If there is one chicken biryani you’ve got to try, make it this one.
It’s so good served with coriander and mint chutney.
How is this chicken biryani different?
It’s all in the amount of liquid. Many authentic chicken biryani recipe and lamb biryani recipes for that matter can be a bit dry.
In this recipe I upped the amount of sauce.
Once cooked and ready to serve, the biryani is moist and delicious. Not at all dry!
What is garlic, ginger and chilli paste?
Exactly what it sounds like.
To make garlic and ginger paste, you take equal amounts of garlic and ginger and blend with just enough water to make a paste.
For this recipe, I added chillies to the blend. I used 4 green bird’s eye chillies but you could use more or less to taste.
And the fried onions?
Golden fried onions feature in many chicken biryani recipes.
You could just purchase crispy fried onions and they will work.
I prefer to fry my own as it’s cheaper and easy to do. For this chicken biryani recipe, I thinly sliced through red onions and then fried them in about 5cm (2 inches) of oil until golded brown.
Then I just transferred them to a paper towel to soak up any excess oil.
Substituting other meats…
This biryani recipe works perfectly well with lamb too. You could cook the lamb in cubes but I prefer to cook it on the bone.
I purchase lamb leg that has been cut and left on the bone for more flavour.
This can be a bit messier to eat but the flavour is worth the effort.
The importance of adjusting the cooking heat…
When I first started cooking biryanis in this way, I burnt a few.
It is important to get the sauce simmering below the rice but it is equally important to ensure it doesn’t boil so much that it dries up and burns the chicken.
For this reason, I suggest cooking on high heat for 5 minutes and then lowering the temperature to very low to continue cooking.
About that dough rim…
This is the authentic way to seal a biryani pan while cooking.
Doing this ensure no steam, or very little steam is able to escape while cooking.
Just mix flour and water together to make a soft dough. There is no recipe for this. It isn’t eaten.
If you would like to cheat a bit, tightly wrap the top of the pan with foil and place the lid on top.
Photos of the chicken biryani cooking process…
If you like the look of this authentic chicken biryani, you might like to try some of these curry house favourites.