Chicken Biryani

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What you will need: 

  • 1.5 lb chicken
  • Onions, cut long
  • 5 uncut chilies
  • 2 Tablespoons Ginger-Garlic Paste
  • 20 cloves
  • 10 elaichis (cardamom)
  • 3 Pakistani cardamom
  • 10 miriyalu (black pepper)
  • Sajira
  • 4 Biryani Leaves (Bay Leaves)
  • 3 Indian Cinnamon
  • 1 American Cinnamon
  • 1/4 cup milk
  • 3 spoons of yogurt
  • 3 tablespoons Olive Oil
  • 1.5 tablespoon salt
  • 1 tablespoon chili powder
  • 1.5 tablespoon garam masala
  • 3 cups rice
  • 6 cups water
  • Shan Malay Chicken Biryani Powder
  • 1/4 stick butter
  • Tandoor Paste

How you make it:

  1. Cut up the chicken into smaller pieces and put them into a deep pan
  2. Add the onions and chilis
  3. Add the ginger-garlic paste
  4. Add 14 cloves, 6 elaichis, and 3 Pakistani elaichis
  5. Add 10 miryalu, and sajira
  6. Add 4 Biryani leaves, 3 Indian cinnamon, and 1 American cinnamon
  7. Add 1/4 cup milk, 3 spoons of yogurt, and 3 tbsp. of oil
  8. Add salt, chili powder, and garam masala
  9. Now put a lid on that and let it simmer. That entire part was the flavor part of the biryani.While that is simmering, we can make the rice.
  10. In another pan, put in 3 cups of rice and 6 cups of water.
  11. Add 6 cloves, cinnamon, and 4 elaichis
  12. Add the Shan Malay Chicken Biryani Powder and then let the rice cook a little.
  13. Once the rice is semi-cooked, drain the water out.
  14. Transfer that rice into the simmering pan of flavor.
  15. Add the butter to the hot rice
  16. Add tandoor paste (and Shan powder if needed)
  17. Leave on the stove and let it cook.

Post-Cooking Suggestions: 

  • This was my first time making it and it turned out great and it is just going to be a trial-and-error for me the next time I make it too because not everything on here is based on a strict recipe. Just something I learned from an aunt…and they usually just go by “a little of this and a little of that.”  Enjoy!
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