Clay Pot Chicken Biryani Recipe

About this recipe

A fragrant and rich chicken biryani cooked in a clay pot, infused with bold spices and aromatic basmati rice for a satisfying dinner.

Ingredients

• - Chicken Breakfast Sausages
• 1 kg Basmati Rice
• 125 ml Flavoured Yogurt Drink - Mango
• - Baby Tomatoes
• 25 g Ginger Garlic Paste
• 250g Green Chilli
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 100 g Coriander Leaves
• 200 ml Ghee
• 50 Grms Kala Masala Handmade Spices 50 Grms
• - Red Chilli
• 20 g Turmeric Powder
• 100G Biryani Masala (100g)
• 100 g Salt
• 1pc Watermelon
• 250 ml Lemon Juice Concentrate

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. In a mixing bowl, marinate the chicken thighs with yogurt, ginger garlic paste, turmeric, red chili powder, biryani masala, and salt. Let it rest for 20 minutes.
3. 3. Heat ghee in a clay pot and add whole spices like cloves, cardamom, and cinnamon. Sauté until aromatic.
4. 4. Add sliced onions and green chilies to the pot, cooking until the onions turn golden brown.
5. 5. Stir in chopped tomatoes and cook until they soften, forming a thick base.
6. 6. Add the marinated chicken to the pot and cook on medium heat until the chicken is partially cooked and coated with the spices.
7. 7. Drain the soaked rice and layer it over the chicken mixture without stirring.
8. 8. Sprinkle mint leaves, coriander leaves, and lemon juice over the rice layer.
9. 9. Pour water evenly over the rice and cover the pot tightly with a lid.
10. 10. Cook on low heat for 20-25 minutes until the rice absorbs all the moisture and the chicken is fully cooked.
11. 11. Turn off the heat and let the biryani rest for 5 minutes before serving.
12. 12. Gently fluff the layers with a fork, ensuring the rice and chicken remain intact.