Ingredients
Use fresh prawns for firm texture and flavor.
Don’t overcook rice during boiling; it will cook further in dum.
Layer herbs and ghee for authentic aroma and richness.
Execution
1. Marinate Chicken
Mix chicken with turmeric, red chili powder, yogurt, and salt → set aside 30 mins.
2. Cook Rice
Boil soaked rice with 4 cups water + salt → cook 70–80% done → drain.
3. Prepare Masala
Heat oil/ghee → sauté onions till golden → add green chili, ginger-garlic paste → fry 1–2 mins.
Add tomatoes, curry leaves, mint, coriander → cook until tomatoes soften.
Add marinated chicken → cook 8–10 mins until chicken is half done.
4. Layer Biryani
In a heavy-bottomed pot → layer rice over chicken masala.
Sprinkle garam masala, lemon juice, and a few drops of ghee.
Cover tightly → cook on low flame 15–20 mins (dum style).
5. Serve
Gently mix before serving.
Serve hot with raita, pickle, or boiled eggs.
Additional tips
Use bone-in chicken for juicier and more flavorful biryani.
Partially cook rice before layering for perfect texture.
Layer fresh herbs, ghee, and lemon juice for authentic aroma and richness.