6 to 8 Servings
Experience the epitome of Indian culinary excellence with our Chicken Biryani spice blend. Crafted with precision, this blend captures the essence of succulent chicken pieces, perfectly marinated and cooked with fragrant basmati rice. Elevate your home-cooked chicken biryani to new heights with our meticulously curated spice blend.
- 1.5 cups of Long grain basmati rice
- 2 lb chicken cut into 2 inch pieces
- Spicytude Biryani Mix (4 bags):
- Powdered spices to marinate the chicken.
- Whole spices to marinate the chicken.
- Whole spices for rice
- 1 cup of plain yogurt
- 2 tsp of garlic minced or store-bought paste
- 2 tsp of ginger minced or store-bought paste
- 4 tsp of ghee
- 4 tbsp of any cooking oil
- 2 cups of onion sliced
- ¼ cup of milk to soak the saffron
- 1 cup of chopped mint
- 1 cup of chopped cilantro
- 2 thai green chillies slit ( skip for less spicy version)
- 6 tsp lime juice (juice of 2 freshly squeezed limes)
Pots and Pans
- 1 thick bottomed pot to cook biryani and one big pot to cook rice.
Step 1. Fry Onions
- Saute 1½ cup of sliced onions in 2 tbsp of oil over medium high heat until the edges are brown. Drain on a paper towel to absorb excess oil.
Step 2. Marinate Chicken
- In a large bowl, mix mix together yogurt, the contents of sachet 1. Powdered spices , and sachet 2. Whole spices. Add ginger paste, garlic paste , 2 tsp of ghee and green chillies, mixing well with each addition. Sprinkle 2 tsp of lime juice over the chicken and then add the chicken to the marinade in the bowl. Mix together thoroughly and allow to marinate for a minimum of 30 minutes to an hour, or overnight in the fridge for even more intense flavor
Step 3. Cook Rice
- Wash the basmati rice two or three times until the water runs clear. Put rice, water, salt and Sachet 3 whole spices into the pot and cook on high heat. Once it comes to a boil, reduce the flame to medium and let cook for 5 to 6 minutes until the rice starts to look fluffed up. Now pour rice into the colander and drain out the water.
Step 4. Soak Saffron
- Heat ¼ cup of milk and add Sachet 4. saffron to it. Let soak for a few minutes to release the golden yellow color.
Step 5. Layer the pot with chicken, rice and other ingredients.
- Put the raw marinated chicken into a heavy bottomed pot, sprinkle with half the mint, cilantro, lime juice and half of the fried onions. Add the half cooked rice on top and sprinkle over the remaining mint, cilantro, lime juice and fried onions. Add saffron milk and the remaining ghee on top. Cover the pot with aluminum foil and then cover with the lid to prevent steam from escaping the pot. Cook on high heat for ten minutes. Put the biryani pot on a wide pan on the stove and cook for another 40 minutes on medium flame. Turn off the heat and the biryani is ready to serve. Use a thick wide spoon to serve to prevent the rice from breaking up and gently dig deep to get to the chicken to serve. Traditionally, biryani is served with a side of raita (spiced yogurt).
- Our raita recipe is on the website
Note: Please do not consume whole spices and green chillies as they are too strong in flavor. The recipe needs them to add flavor and they are meant to be separated out and discarded before eating.