05/05/2026
CHICKEN HANDI BIRYANI RECIPE & METHOD (reels caption)
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Ingredients:
For Chicken Marinade:
Chicken – 500 grams (cut into medium pieces)
Yogurt – 1/2 cup
Ginger garlic paste – 1 tablespoon
Red chili powder – 1 tablespoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Lemon juice – 2 tablespoons
Salt – as needed
Oil – 2 tablespoons
For Rice:
Basmati rice – 2 cups (soaked for 30 minutes)
Whole spices (2 bay leaves, 4 cloves, 2 cardamoms, 1 cinnamon stick)
Salt – as needed
Water – for boiling
For Biryani Layer:
Onion – 2 large (thinly sliced)
Tomato – 2 medium (chopped)
Green chilies – 3 (slit)
Fresh coriander – 1/2 cup (chopped)
Mint leaves – 1/2 cup
Ghee – 2 tablespoons
Saffron – few strands soaked in 2 tablespoons warm milk
Fried onions – handful (for garnish)
Method:
Step 1: Marinate the Chicken
Mix chicken with yogurt, ginger garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, lemon juice, salt, and oil.
Let it marinate for at least 1 hour (overnight is best for full flavor).
Step 2: Cook the Rice
Boil water with salt and whole spices.
Add soaked rice and cook until 70% done (the grain should break into 3 parts when pressed).
Drain and keep aside.
Step 3: Prepare the Chicken Masala
Heat ghee in a clay handi or thick-bottomed pan.
Add sliced onions and fry until golden brown.
Add marinated chicken and sauté on high heat for 5 minutes.
Add chopped tomatoes and green chilies.
Cover and cook on low heat till chicken is tender and masala thickens.
Step 4: Layering the Biryani
Spread half of the cooked rice over the chicken.
Sprinkle some mint, coriander, and fried onions.
Add the remaining rice on top.
Pour saffron milk over the rice.
Drizzle 1 tablespoon ghee on top for richness.
Step 5: Dum (Steaming)
Cover the handi with a tight lid (seal with dough if you want perfect steam).
Cook on very low flame for 20 minutes (or place a tawa underneath and dum cook).
Let it rest for 10 minutes before opening.
