Chicken Biryani
Main ingredient: Crysbro Fresh Skinless Whole Chicken (Curry Cut) / Leg Quarter Cut
Ingredients
For the Chicken Marinade
- 800g Crysbro Fresh Chicken (Curry Cut / Drumsticks & Thighs)
- ½ cup Thick Plain Yogurt (Curd)
- 1½ tbsp Ginger-Garlic Paste
- 1½ tbsp Roasted Sri Lankan Unroasted/Curry Powder
- 1 tbsp Chili Powder (adjust to taste)
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tbsp Lime Juice
- Salt to taste
For the Fragrant Rice
- 3 cups Premium Basmati Rice (washed and soaked for 20 minutes)
- 4-5 Green Cardamom Pods
- 3-4 Cloves
- 1 small Cinnamon Stick
- 1 Star Anise
- 2 tbsp Ghee or Vegetable Oil
- 4½ cups Water or Stock
- Salt to taste
For the Biryani Gravy & Assembly
- 3 Large Onions, thinly sliced (half reserved for fried onions/birista)
- 2 Medium Tomatoes, chopped
- 2-3 Green Chilies, slit
- ½ cup Fresh Mint Leaves, chopped
- ½ cup Fresh Cilantro (Coriander) Leaves, chopped
- 3-4 Boiled Eggs (optional, for serving)
- ¼ cup Cashews and Raisins (fried in ghee)
- A few strands of Saffron or yellow food coloring mixed in 2 tbsp warm milk
Instructions
Marinate the Fresh Crysbro Chicken20 minutes
In a large bowl, combine the Crysbro fresh chicken pieces with yogurt, ginger-garlic paste, chili powder, curry powder, turmeric, garam masala, lime juice, and salt. Mix thoroughly to coat each piece evenly. Cover and set aside to marinate for at least 20–30 minutes so the meat stays tender and flavorful.
Prepare the Aromatics & Fried Onions10 minutes
Heat 2 tablespoons of ghee/oil in a heavy-bottomed pot or handi over medium heat. Fry half of the sliced onions until golden brown and crispy (birista). Remove and set aside on paper towels. In the same oil, quickly fry the cashews and raisins until golden, then set aside.
Cook the Chicken Curry Base15 minutes
In the remaining oil, add the remaining sliced onions and green chilies; cook until soft. Add the chopped tomatoes and cook until tender. Add the marinated Crysbro chicken along with half of the chopped mint and cilantro. Cook covered over medium-high heat for 12–15 minutes until the chicken is tender and a thick, rich gravy forms.
Parboil the Basmati Rice15 minutes
In a separate large pot, bring water to a boil with cardamom, cloves, cinnamon, star anise, salt, and 1 teaspoon of ghee. Add the soaked basmati rice and cook until it is 70-80% done (about 5-6 minutes). Drain the excess water.
Layer & Dum Cook (Slow Steam)10 minutes
Spread the cooked chicken and gravy evenly at the bottom of the pot. Layer the parboiled basmati rice over the chicken. Top with fried onions, fried cashews, raisins, remaining mint, cilantro, and spoonfuls of saffron milk. Cover tightly with a foil/lid and cook on very low heat (Dum) for 10-12 minutes to allow the flavors to fuse. Gently fluff and serve hot with boiled eggs and Malay pickle.
