Chicken Biryani ft. Shan masalas
Fry onions on medium heat in oil/ghee until browned. Then, add 1T of water so color doesn’t get any darker.
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Add fresh tomatoes-sliced/diced/puréed. Let them cook for 5 min on medium heat.
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Add potatoes (if desired), add chicken and mix really well. Cover and cook for 5 min on medium heat.
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Add whisked yogurt, red chilies, mix thoroughly & cook on LOW heat for 10 min. Let it cook properly, then you can dry out the masala if you like.
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You see the oil coming to the top- this is what it should look like. Now you can dry it out as much as you want.
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In a pot, add water, salt & whole garam masala. Let it boil for 5-10 min so the flavors infuse in the water. Color of the water will change.
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Add oil and rice. Boil rice for about 5 minutes or until it’s 70-80% done. The rice will finish cooking in the dhum process.
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In a wide, flat pan- layers:rice, garnish & repeat. Dhum-slow cooking w/o letting air in. High heat 1-2 min so steam builds up. Then low heat 30 min.
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Check if rice is done. Mix w/ flat spatula- from the very bottom. Don’t over mix. You want some rice to stay white and have no masala.
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Ingredients - keep in mind this is a simple recipe. Nothing fancy. You can add anything for garnish, extra tomatoes, onions etc.
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Screenshot the recipe for reference.
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Some tips for ease
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