How to Cook Chicken Biryani Like a Pro | Authentic Recipe

⬇️ Get my new Cookbook ⬇️

FOLLOW ME:

Ingredients:
Biryani Masala:
1 tbsp fennel seeds
10 cardamom pods
4 black cardamom pods
1 tsp cumin seeds
1 tbsp black peppercorns
3-star anise
6 cinnamon sticks
6 dried red chilis
3 tbsp coriander seeds
2 tsp caraway seeds
2 tsp cloves
2 tsp peppercorn
1 tsp nutmeg
1 tsp mace
1 tbsp dried fenugreek leaves
1/2 tsp kosher salt

Fried Onions:
2 large yellow onions
6 cups frying oil

Chicken Biryani Recipe:
1 3/4 pounds boneless skinless chicken legs and thighs
3/4 cup plain yogurt
3 tbsp ginger garlic paste
1/2 tsp turmeric
2 tsp Kashmiri chili powder
1 tbsp Biryani Masala spice mix (recipe above)
1/2 lemon juiced
2 tsp coriander powder
2 tsp kosher salt
1/4 cup cilantro finely chopped
2 tbsp mint finely chopped
1/2 of fried onions
5 tbsp fried onion oil

Par-cooked Basmati rice:
8 quarts of water
2 1/2 cups aged basmati rice
1 tbsp kosher salt
2 tsp lemon juice with some peel as well
1 tbsp oil
1 bay leaf
1 cinnamon stick
2-piece star anise
5 pods of green cardamom
10 whole black peppercorns
1 tsp caraway seeds
1 green chili with a slit in it
6 pieces of cloves

Layering the Biryani:
Par Cooked chicken from above
1/3 cup chopped cilantro
1/3 cup chopped mint
Reserved fried onions
4-5 tbsp ghee
1/3 cup coconut milk with 1/2 tsp saffron strands (whole milk is fine)

Kitchen Products I own and love:

My Camera Equipment:

DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.

[thatdudecancook]

Make this chicken biryani once and I'm quite sure you'll be making it again real soon my friends... HAPPY COOKING!!!

[KikiAelita]

High energy, non-cutesy, authentically fun enthusiasm and positivity. 100% what I need more of and so does the world. Thank you man.

[abrahamabeach]

This is super cool. The process is Dum which essentially means to Steam. If you want the rice to be more flavorful, instead of 85%, do 50% in water and the rest with the aroma or steam from the cooked chicken. Adding a little cream to the chicken mix and using those vapor to cook the rice makes it even more awesome. Remember to slow cook it longer. I do the last 50% slow cooked in Instant Pot, slow cooker or oven for about an hour in the lowest setting

[JjrShabadoo]

Sonny, as much as I love your shorts, I feel like this version of your cooking escapades is a much fuller experience. Love the production!

[markbannister]

Oh my goodness. I know my way around a biryani and this will be absolutely EPIC. This guy is probably churning out the best enthusiast home cook recipes of anyone around atm. Well done sir! 😍

[thambiprashank]

As an Indian who often cooks biryani. I approve this video. 😊

[TheMridulrathi]

A few notes from a biryani enthusiast:

Yes making biryani masala yourself is the pro move. But if you don't have a spice grinder, garam masala works in q pinch. Just see which of the other spices you want to add a little more of, but honestly garam masala has almost all of the things in it anyway.

For the onions: in Indian cooking, the default onion is red. In my experience I cry the least with that onion too so that's a little added bonus.

When frying those, what he did is fine, but you can also put all the onions in a cold pan, pour in oil till it just covers the onion, and then fry on a medium-er low till it browns. The issue you can run into here is that red onions inherently have more color so it's hard to see the coloration, and once the process is about 80% done, the last 20% goes by in a jiffy so you'd need to be very careful with the onions. Caramelized sugar is not patient with heat.

Doing this gives you a more concentrated flavor in your oil, since you're using the bare minimum required to cook the onions

[danm]

Even though I'll probably never make this recipe, I found your video immensely entertaining. I learned a lot and it goes without saying that the refrigerator fight scene was one of the my favorites. So hilarious. Thanks very much for all of your efforts!

[sujay]

Being an Indian it's an authentic recipe to all the other around the world 🤞🏻

[michaeldiernlinger]

YOU'VE DONE IT AGAIN! You instantly made me want to cook this. I've got all the ingredients sitting around in my fridge and pantry (Yes, even a whole coconut), and I own a spice grinder. I'll copy this recipe 1:1, which I regularly don't do, but this is perfect!
The only thing that I gotta do is find an old fridge for my backyard for jousting, but I'll work that out. Thank you for sharing this one with us humble home cooks, I know it will be delicious!
Greetings from Vienna, Austria

[thehungrychef]

To give it an extra leg, marinate halved potatoes with the chicken spice mix, fry them to get a mildly colored crust, and layer them with the rice like the chicken. That perfect potato will ha blow your mind. If youre wondering the authenticity of a potato, its staple in Calcutta-style biriyani.

[bloodelfftw]

As an Indian, I approve this recipe. 👍👍👍
The only thing missing is some Raita, otherwise Kudos !!!

[patribom]

Hello Sonny ! YOU FINALLY MADE BŒUF BOURGUIGNON !🥳
It've been a long time I sent a comment on this channel !
It's your official french viewer 🇨🇵 !
About 200 subscribers, that's when I started to follow your videos. At the time I was finishing middle school, now I'm finishing highshcool.
I hope you remember of me, because I've always follow your adventures.
Today, I don't have the words to express how much I'm proud; I'm not a cooking chef, but I'm proud of you.
Every years, I saw your channel evolving, multiplying amazing recipies and subscribers...
But you still the same, the friendly and talented Chef Sonny, who always kicks his fridge 😁. Thank you for making me smile at every video, and for your creativity. (But you are always making me hungry)
Baptiste.

[TYPOFTUG]

Not bad young padawan. You'll want to cook the chicken and rice 50-60% of the way (no more) before layering it and allowing it to dum cook. Additionally I highly recommend marinating the chicken overnight, it makes a difference. You absolutely should layer the biryani. Finally my general rule of thumb with biryani is 1lb of onion for every 1lb of meat. The onion here is imperative to the flavour profile. I've been cooking for just over 25 years and it took me 5 years to get the family biryani recipe. You done did good bud.

[Bigrigjeff]

Great idea for purchasing spices! Great video! Keep them comin!

[mikeyoO]

This is becoming one of my favorite channels (not just pertaining to cooking) on YT. I doubt i'll be making this one though, I'd have to buy 98% of the ingredients.

[michaellichnovsky]

You Champion. THANK YOU! This is getting made for the weekend. I love you, man.

[FireyTinkerHell]

I cannot say enough good things about this vid, but here's a few: great recipe choice! Great tips throughout! Love the fridge-joust! Best opening sequence EVER! Keep up the GREAT work!!

[gangstanongrata]

This looks like a great biryani, my mother would definitely approve.

A few additions that can elevate the biryani, which my family has been making for centuries, is to add dried plums (aloo bukhara), golden raisins, and nuts (cashews, almonds, & walnuts). Also, if you plan on using saffron, only use the Khurasani variety of Iran/Afghanistan or Kashmiri saffron called kesar. I urge all to definitely try my family's style of biryani, every bite will be a flavor explosion.

[DamianBloodstone]

Just a tip I do for loose spices, use a stainless steel large tea ball. You can even get them big enough for large whole spices. Great dish that I'll try.