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cooking · Main Course

Chicken Biryani

From a video by مقتطفات سنابية ☁️🪄 · Recipe by مقتطفات سنابية ☁️🪄 · 3 min watch

A layered chicken and rice dish with aromatic spices, marinated chicken, and a smoky flavor, finished with saffron and kewra water.

Main CourseIndianSaudi Arabian
Chicken Biryani
Source video — مقتطفات سنابية ☁️🪄 on YouTube
From the creator
مقتطفات سنابية ☁️🪄
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Watch the full video on YouTube ↗
Total time
~2 hours 15 minutes+Estimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~40 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~4 servingsEstimated by Unreel from the complete recipe.
Difficulty
MediumEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: medium

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 4 servings
  • onion, sliced
  • oil
  • chicken breast
  • turmeric
  • dried mint
  • cumin
  • coriander
  • paprika
  • biryani spice
  • salt
  • tomato paste
  • lemon juice
  • curry paste
  • garlic
  • fresh mint
  • fresh coriander
  • cashews
  • whole spices
  • tomatoes
  • red bell pepper
  • water
  • rice
  • saffron water
  • kewra water
  • chili

Preparation

  1. Step 1
    Fry sliced onion in oil on low heat until golden, then remove from oil.
  2. Step 2
    Combine chicken breast with turmeric, dried mint, cumin, coriander, paprika, biryani spice, salt, tomato paste, lemon juice, curry paste, garlic, fresh mint, and fresh coriander. Marinate for 1 hour in the refrigerator.
  3. Step 3
    Sear the marinated chicken in the reserved oil.
  4. Step 4
    Smoke the seared chicken with charcoal and oil.
  5. Step 5
    Sauté cashews, whole spices, fried onions, tomatoes, and red bell pepper. Add the seared chicken to the sauce.
  6. Step 6
    Boil water with whole spices, fresh mint, fresh coriander, chili, lemon, and salt. Add rice and cook to half-doneness.
  7. Step 7
    Layer the partially cooked rice with the chicken mixture. Drizzle with saffron water and kewra water. Steam for 20 minutes (or 40 minutes for large quantities).

Notes