Arsalan Style Chicken Biryani Recipe

Cooking Directions

• STEP 1.Wash and soak the basmati rice for 30 minutes. Drain the water and set aside.
• STEP 2.In a large pot, heat oil and ghee. Add whole spices like cinnamon, cardamom, and cloves.
• STEP 3.Add sliced onions and cook until golden brown. Add ginger-garlic paste and sauté for a minute.
• STEP 4.Add chicken pieces and cook until they are browned. Add yogurt, red chili powder, turmeric powder, and salt. Mix well.
• STEP 5.In a separate pot, bring water to a boil. Add the soaked rice and cook until it is 70% cooked. Drain the water.
• STEP 6.Layer the partially cooked rice over the chicken in the pot. Sprinkle fried onions, mint leaves, and saffron strands on top.
• STEP 7.Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, until the rice is fully cooked and the flavors are well blended.
• STEP 8.Gently mix the rice and chicken before serving. Serve hot with raita or salan (curry).

Cooking Tips

• Soaking the rice helps in achieving long and fluffy grains.
• Use good quality basmati rice for the best results.
• You can marinate the chicken with yogurt and spices for a few hours to enhance the flavor.
• For a richer taste, you can add a few drops of rose water or kewra water to the biryani while layering.
• To make the biryani more aromatic, you can add a pinch of biryani masala powder to the rice while cooking.

Storage and Serving

• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biryani in a microwave or on the stovetop, adding a little water to prevent it from drying out.
• Serve the Arsalan Style Chicken Biryani hot with raita, salad, or a side of curry for a complete meal.