Eid special chicken biryani

Name: Eid special chicken biryani
Total time: 5400 s
Yield: 8 servings
Cuisine: British
Ingredients: 1/4 tsp. saffron dissolved in 2 tbsp. water; 1/4 cup fried onions; 1 tbsp. butter, cubed; As required, cilantro, chopped; As required, mint leaves, chopped; As required, water; 4 green cardamoms, divided; 6 cloves, divided; 8 peppercorns, divided; 4 black cardamoms, divided; 2 sticks cinnamon, divided; 2 bay leaves, divided; 1/2 cup milk, divided; 1/2 tablespoon ghee/butter/oil; To taste, salt; 3 cups basmati rice, washed, soaked 30 minutes, drained; 1 cup oil; 1 tsp. cumin seeds; 2 onions, sliced; 1 whole chicken, pieces; 2-3 tsp. Kashmiri red chilli powder; To taste, chilli powder; 1/2 tsp. turmeric; 1 tsp. cumin powder; 2 tbsp. coriander powder; 1/2 cup yogurt, beaten; 4 green chillies, divided; 1 tbsp. ginger-garlic paste; 2-4 potatoes, quartered; 1/4 tsp. nutmeg powder

Sarvat Hanif @sarvathanif

Canada

This is a special Eid recipe to make for the festive occasion. Eid is simply impossible without some delicious biryani. just imagining the aroma of flavourful long-grained rice mixed with tendered spicy chicken is enough to make one drool.
If you enjoy biryani, you already know there is a dizzying array of biryani recipes related to different regions of Pakistan and India. This homemade Eid Special Biryani is mostly in demand for Eid as it is “chatpati’ (spicy), thanks to the use of tamarind and lemons.
Unlike most biryanis, in this recipe there is no long marination of the chicken and also there is no layering. This really makes it easy. Don’t be put off by the long list of ingredients!
If you don’t have Kashmiri red chilli powder, though easily available at any Pakistani-Indian grocery store, there is no need to fret; this spice is mainly used for colour than heat.
Saffron can be substituted with yellow food dye. Tamarind is also easily available. If not, you can use dried plums.
Just follow the steps and make a mouth-watering biryani for your family this Eid.
Wishing you all a very happy Eid Mubarak!

Sarvat Hanif @sarvathanif

Saved

Ingredients

1 hr 30 mins

8 servings

1/4 tsp.saffron dissolved in 2 tbsp. water
1/4 cupfried onions
1 tbsp.butter, cubed
As required, cilantro, chopped
As required, mint leaves, chopped
As required, water
4green cardamoms, divided
6cloves, divided
8peppercorns, divided
4black cardamoms, divided
2 stickscinnamon, divided
2bay leaves, divided
1/2 cupmilk, divided
1/2 tablespoonghee/butter/oil
To taste, salt
3 cupsbasmati rice, washed, soaked 30 minutes, drained
1 cupoil
1 tsp.cumin seeds
2onions, sliced
1whole chicken, pieces
2-3 tsp.Kashmiri red chilli powder
To taste, chilli powder
1/2 tsp.turmeric
1 tsp.cumin powder
2 tbsp.coriander powder
1/2 cupyogurt, beaten
4green chillies, divided
1 tbsp.ginger-garlic paste
2-4potatoes, quartered
1/4 tsp.nutmeg powder
1/4 tsp.mace powder
1 tsp.garam masala
1/4 cuptamarind pulp (tamarind soaked in water)
1lemon, sliced
1tomato, sliced

Saved

Steps

1 hr 30 mins

1

Heat oil in a heavy bottomed pot and add cumin seeds, 2 green cardamoms, 1 black cardamom, 3 cloves, 4 peppercorns, 1 stick cinnamon, 1 bay leaf, and onions. Cook till onions are soft and translucent.
2

Add chicken and mix and cook till colour changes.
3

Add Kashmiri red chilli, chilli powder, salt, turmeric, cumin powder, coriander powder and mix for 1 minute.
4

Add the yogurt, 2 green chillies, ginger-garlic paste, potatoes and cilantro. Mix and cover and cook for 10 minutes.
5

Add nutmeg, mace, garam masala, tamarind. Mix.
6

Arrange tomato and lemon slices on top and sprinkle mint and cilantro and green chillies. Cover and cook 10 minutes.
7

Bring enough water to a rolling boil and add remaining whole spices, milk, ghee, salt and rice. Mix and cook till rice is 80% done, about 9-10 minutes.
8

Drain rice and spread over the chicken.
9

Top with fried onion, mint, cilantro.
10

Drizzle milk and saffron water and add dollops of butter.
11

Cover and cook on high flame for 5 minutes and then on low flame for 15 minutes.
12

Switch off flame and uncover after 5 minutes.
13

Fluff rice and serve.