Halal Chicken Biryani UK Style Recipe

Indian cuisine · 650 calories

Halal Chicken Biryani UK Style recipe

About this recipe

Halal Chicken Biryani – UK Style is a fragrant and flavorful one-pot dish combining tender halal chicken, aromatic basmati rice, and warm spices. This recipe offers the perfect balance of authentic Indian flavors with a touch of UK practicality, making it ideal for a wholesome family dinner.

Ingredients

  • 25G Natco Mint
  • - Fresh Asian Coriander Bunch
  • 1 Kg Laila Basmati Rice
  • NaN Fresh Halal Chicken Leg Meat Skinless & Boneless
  • - Amul Masti Dahi
  • - Ginger - 100g
  • 1 L Amul Pure Ghee 1 L Tin
  • - Jalpur Cumin Seeds
  • 100G Fresh Green Chillies - 100G
  • - RealFoodSource Saffron Strands
  • 1 Kg Red Onion 1kg
  • 250G Garlic 250g
  • 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
  • 10 g 10G Indian Bay Leaves (Indian Tej Patta Leaf)
  • 45G Natco Cinnamon Sticks, 45G
  • - Schwartz Whole Cloves
  • - Jalpur Green Cardamoms Whole
  • NaN Trs Haldi Powder Turmeric
  • 100G Trs Chilli Powder 100G
  • - Tata Salt
  • 450G Onken Natural Set Yogurt

Instructions

  1. 1. Rinse the basmati rice thoroughly until the water runs clear, then soak it in cold water for 20 minutes and set aside.
  2. 2. In a large bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Add the chicken pieces and marinate for 15 minutes while you prepare the other ingredients.
  3. 3. Heat vegetable oil and ghee in a large, heavy-bottomed pot on medium heat. Add the whole spices (bay leaves, cinnamon stick, cloves, green cardamom, and cumin seeds) and sauté until aromatic, about 2 minutes.
  4. 4. Add the sliced onions and cook until golden brown, stirring occasionally, about 10 minutes.
  5. 5. Add the marinated chicken to the pot and cook until the chicken is no longer pink and starts to release its juices, about 8 minutes.
  6. 6. Add the chopped tomatoes and green chilies. Cook until the tomatoes break down and blend into the mixture, about 5 minutes.
  7. 7. Drain the soaked rice and layer it over the chicken mixture. Pour 3 cups of boiling water over the rice. Sprinkle with saffron milk, fried onions, and fresh coriander leaves.
  8. 8. Cover the pot tightly with a lid and reduce the heat to low. Cook on dum (steam) for 20 minutes without opening the lid to ensure the rice cooks evenly and absorbs all the flavors.
  9. 9. Turn off the heat and let the biryani rest for 5 minutes before fluffing the rice gently with a fork. Serve hot with raita or salad.