Introducing our Dhaba Style Chicken Biryani, a feast for all your senses! Ideal for newcomers to the kitchen, this recipe is a breeze to assemble. We've cut back on the oil but added a smidgen of gravy to ensure every bite is moist and flavorful. No need for extra kewra or rose water here—just simple, authentic goodness in every spoonful. It's biryani made easy, but tastes like you've spent hours in the kitchen. Dig in and enjoy!
Ingredients:
For Chicken Marination:
1.3 kg chicken
1 tbsp coriander powder
1 tbsp Kashmiri red chili powder
½ tsp turmeric powder
½ tsp cumin powder
1 tsp biryani masala or garam masala
1 tbsp ginger paste
1 tbsp garlic paste
5-6 green chilies, slit
1¼ tsp salt
1 cup plain yogurt
3 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
For Rice:
3 cups Basmati rice, soaked for 30 minutes
1 tsp Shah Jeera
1 bay leaf
2 small cinnamon sticks
5 cloves
5 green cardamom pods
1 black cardamom
½ tsp lemon juice
1 tsp chopped coriander and mint leaves
Salt to taste
For Tempering:
4 tbsp cooking oil
1½ cups thinly sliced onions
3 bay leaves
3-4 small cinnamon sticks
8 cloves
7-8 peppercorns
1 black cardamom, crushed
8 green cardamom, crushed
1 mace
¼ tsp salt
For Garnishing:
1 tbsp ghee
2 tbsp fried onions
1½ tbsp chopped coriander and mint leaves
Food color (optional)
Method:
Prepare Chicken: In a large pot or dekchi, heat 4 tbsp of cooking oil. Add thinly sliced onions, spices for tempering, and sauté until brown. Turn off the heat. Add chicken and all marination ingredients. Mix well and sauté over medium-high heat for 3-4 minutes.
Cover and Cook: Once the chicken starts releasing water, cover the pot and let it cook for 25 minutes on low heat. Stir occasionally. (Note: Chicken generally contains 80% water.)
Prepare Rice: In a separate pot, boil water seasoned generously with salt—it should taste like sea water. Add Shah Jeera, spices, and lemon juice to the boiling water. Let the spices steep for 2-3 minutes. Add the soaked Basmati rice and cook for 6 minutes. The rice should hold its shape but not be fully cooked. Drain the rice using a strainer.
Layering: Return to your chicken pot. It should have a nice gravy by now. If too watery, increase the heat to reduce. Take out ½ cup of the gravy and set it aside for later. Layer the partially cooked rice evenly over the chicken. Top with the reserved ½ cup of gravy, ghee, fried onions, and herbs. Optionally, add food color.
Seal and Cook: Seal the pot with aluminum foil and cover. Cook for 15 minutes on the lowest heat setting. This process is called Dum.
Garnish and Serve: Gently mix the biryani from the sides, making sure not to break the rice. Serve it with our Salted Lassi, the recipe for which you'll find at the end of our video.
Indulge in this authentic, yet simplified, Dhaba Style Chicken Biryani. It's truly a feast for your taste buds!
Please note: For the Salted Lassi, combine 2 cups of yogurt, 1 cup ice, ¼ tsp black salt, a pinch of regular salt, ½ tsp dried mint, ¼ tsp roasted cumin, and sugar to taste. Add ½ green chili for an extra kick!
Enjoy and share this incredibly easy-to-make, super yummy Dhaba Style Chicken Biryani. It's an absolute hit for any occasion!