Discover the Magic of Chicken Biryani
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Chicken Biryani isn’t just a meal—it’s a celebration of cultures, flavors, and culinary traditions that span continents. At Dalool’s Kitchen, this recipe is a fusion of Middle Eastern warmth and South Asian richness. With fragrant basmati rice, tender chicken, and a spice blend that includes cumin, cardamom, and cinnamon, every bite transports you to bustling markets and family kitchens.
Whether you’re hosting a special occasion or simply want to treat yourself to something special, our Chicken Biryani is the perfect dish to share with loved ones. It’s bold, flavorful, and surprisingly easy to make. Follow our recipe to experience this timeless classic in your own kitchen.
Chicken Biryani - Biryani Al-Da-jaj
Rated 5.0 stars by 1 users
Category
Global Comfort Foods
Cuisine
Middle Eastern, South Asian
Author:
Dalool’s Kitchen
Servings
4
Prep Time
30 minutes
Cook Time
45 minutes
Calories
176
Chicken Biryani is a beloved dish that has crossed borders, bringing together the best of Middle Eastern and South Asian flavors. This rich, flavorful dish combines tender chicken, fragrant basmati rice, and a blend of aromatic spices like cumin, cinnamon, and cardamom. Our version adds sweet peas and potatoes for a unique twist, creating a harmony of textures and flavors that will transport you to bustling spice markets and family kitchens. Perfect for special occasions or cozy family dinners, this Chicken Biryani is sure to impress!
Ingredients
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1 chicken, cleaned and cut into small pieces (Approximately 1kg or 900g)
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5 cups of Basmati rice or any long-grain rice
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2 medium-sized potatoes, cubed
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1 cup green peas, canned or freshly boiled
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3 medium-sized onions, finely chopped
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2-4 cloves of garlic, minced
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1 teaspoon finely chopped fresh ginger
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4-6 fresh curry leaves
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1/2 cup Kuwaiti Tomato Sauce
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1/2 cup vegetable oil or melted ghee
Biryani Spice Mix
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1/2 teaspoon salt
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1/2 teaspoon Kuwaiti Spice Mix
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1/2 teaspoon curry powder
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1/2 teaspoon coriander powder
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1/2 teaspoon turmeric
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1/2 teaspoon red chili pepper powder
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2 tablespoons of yogurt
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1/2 cup of rosewater mixed with a few saffron threads or 1/2 teaspoon of saffron powder
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1/4 cup finely chopped fresh coriander
Biryani Garnish (Optional)
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4 medium-sized onions
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1/2 teaspoon saffron powder
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1/4 cup cashews
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2 boiled eggs
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Some Vegetable Oil or Ghee for frying
Directions
In a small bowl, combine all the spices for the Biryani spice mix. Use some of the mix to season the chicken pieces, then set them aside.
In a large saucepan on high heat, heat some oil and brown the onions until translucent, then add the minced garlic and ginger. Add the seasoned chicken pieces and sauté until well browned. Add the rest of the spice mix and continue to stir well.
Next, add the tomato paste, Kuwaiti Daqoos Sauce (Recipe in From My Childhood Kitchen), and yogurt, and mix well.
Next, pour in 1/2 cup of water and let the mixture simmer on low heat until the chicken is fully cooked and the sauce has thickened.
While the chicken is cooking, fry the potato cubes in oil, then add them to the chicken mixture along with the green peas and let it simmer on low heat.
Meanwhile, cook the rice in a large pot with water and salt and then strain and keep some of the rice cooking water.
In a large pot, layer half of the cooked rice, sprinkle fresh coriander over it, then add the chicken and vegetable mixture, and finally, add the remaining rice evenly, then sprinkle more coriander over the top.
Add saffron and rosewater to the surface, along with 1/4 cup of the water used to boil the rice to deepen the flavor.
Place the pot on medium heat for 10-15 minutes until steam rises, then place it on low heat on a special metal sheet if available, and leave it for approximately half an hour.
Finally, spread half a cup of oil or melted ghee over the top cover and leave on low heat while you make the garnish.
To serve the biryani, remove the garnish layer, then transfer the biryani rice and chicken to a serving dish and then garnish it with crispy onion mix, toasted cashews, and boiled eggs.
For the Garnish:
Cut onions into crescent-shaped slices and distribute saffron powder over them.
Fry on high heat with continuous stirring until browned and crispy, then remove using a strainer and let it cool.
Toast the cashews with a little oil in a flat pan until golden brown, then set aside.
Boil eggs, then peel and cover with saffron and rosewater mixture and place them on the rice so they can absorb more flavor from the rice.
Add the onions, cashews and eggs to the rice pot, and let the pot sit for a further 15 minutes or until serving time.
Recipe Note
For an added touch of flavor, pair your Biryani with some delicious Kuwaiti Daqoos Sauce (Get the Recipe Here).
Bil Hana Wa Al-Shifa = which means Bon Appetit in Arabic