Chef Soona's Chicken Biriyani
Learn the authentic Kerala-style dum biriyani technique from Chef Soona herself. This recipe uses our Signature Biriyani Masala for the most authentic flavor.
Ingredients
- 500g chicken pieces, bone-in
- 2 cups basmati rice, soaked 30 min
- 2 large onions, thinly sliced
- 2 tbsp Soona's Biriyani Masala
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 1/4 tsp saffron soaked in warm milk
- Fresh mint and cilantro
- Whole spices: bay leaf, cardamom, cinnamon, cloves
- Ghee and oil
- Salt to taste
Step-by-Step Guide
Step 1
Marinate chicken with yogurt, biriyani masala, ginger-garlic paste, and salt for at least 2 hours.
Step 2
Fry onions in ghee until deep golden brown. Set aside half for garnish.
Step 3
Cook the marinated chicken with remaining fried onions until 80% done.
Step 4
Par-boil the soaked rice with whole spices until 70% cooked. Drain.
Step 5
Layer rice over the chicken. Top with saffron milk, fried onions, mint, and cilantro.
Step 6
Seal the pot with dough or tight foil. Cook on low heat (dum) for 25-30 minutes.
Step 7
Let rest 5 minutes, then gently mix and serve with raita and pickle.
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