Authentic Chicken Biryani Recipe (Restaurant-Style)

Indulge in the rich and aromatic flavors of Chicken Biryani made with the finest Freshpert Chicken. Order premium quality chicken at bulk prices from Freshpert.co.in, the most trusted chicken wholesaler in Delhi. Perfect for family dinners, parties, and catering services.

Ingredients (Serves 6-8)

• 1.5 kg Freshpert Chicken (Cut into pieces, sourced from the best wholesale chicken supplier in Delhi)
• 4 cups Basmati rice (Soaked for 30 minutes)
• 4 large onions (Thinly sliced)
• 4 tomatoes (Pureed)
• 1 cup plain yogurt (Beaten)
• 3 tbsp ginger-garlic paste
• 1/2 cup cooking oil or ghee
• 1/2 cup fresh cream (For richness)
• Salt to taste
• Fresh coriander and mint leaves (For garnishing)

Spices

• 2 bay leaves
• 5-6 green cardamoms
• 6-7 cloves
• 1 cinnamon stick
• 2 tsp cumin seeds
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• 1 tbsp garam masala powder
• 1 tsp coriander powder
• 1/2 tsp saffron (Soaked in warm milk)

Instructions

1. Marinate the Chicken: In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, and salt. Add Freshpert Chicken and coat well. Marinate for at least 4 hours (preferably overnight).
2. Fry the Onions: Heat oil or ghee in a deep pan. Add sliced onions and fry until golden brown. Remove and keep aside for garnishing.
3. Cook the Chicken: In the same pan, add cumin seeds, bay leaves, cardamoms, cloves, and cinnamon. Sauté for 1 minute. Add marinated chicken and cook on medium heat for 20 minutes. Add tomato puree and cook until oil separates.
4. Prepare the Rice: In a large pot, boil water with salt. Add soaked rice and cook until 70% done. Drain and keep aside.
5. Layering: In a deep, heavy-bottomed pot, add a layer of cooked chicken, followed by a layer of rice. Repeat until all chicken and rice are used. Drizzle saffron milk and fresh cream over the top. Sprinkle fried onions, mint, and coriander leaves.
6. Dum Cooking: Cover the pot tightly and cook on low heat for 25 minutes. Let it rest for 10 minutes before serving.
7. Garnish & Serve: Serve hot with raita, salad, and lemon wedges for a delightful experience.

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