CHICKEN BIRYANI – SPICEORA FLAVOUR TRAILS

CHICKEN BIRYANI – SPICEORA FLAVOUR TRAILS

Haris Moideen

⭐ CHICKEN BIRYANI – SPICEORA FLAVOUR TRAILS

Aromatic, rich, and layered with premium spices — this Kerala-inspired Chicken Biryani combines long-grain basmati rice, marinated chicken, and Spiceora’s finest whole spices for a truly unforgettable flavour.

🍗 Ingredients

For Chicken Marinade

  • 800 g chicken (with bone)

  • ½ cup thick curd

  • 1 tbsp ginger–garlic paste

  • 1 tsp turmeric powder

  • 1½ tbsp Spiceora Red Chilli Powder

  • 1 tbsp Spiceora Coriander Powder

  • 1 tsp Spiceora Garam Masala

  • Salt as needed

  • 2 tbsp lemon juice

For Rice

  • 2 cups basmati rice

  • 2–3 Spiceora Green Cardamom

  • 4–5 Spiceora Cloves

  • 1 Spiceora Bay Leaf

  • 1 small cinnamon piece

  • Salt

For Masala Base

  • 3 onions, thinly sliced

  • 2 tomatoes, chopped

  • 1 tbsp ginger–garlic paste

  • 2–3 green chilies

  • ½ cup mint leaves

  • ½ cup coriander leaves

  • 4 tbsp oil or ghee

For Layering

  • Saffron milk (optional)

  • Fried onions

  • Mint + coriander

  • 1 tbsp ghee

🔥 How to Make Chicken Biryani

1. Marinate the Chicken

Mix chicken with curd, ginger-garlic paste, turmeric, chilli powder, coriander powder, garam masala, lemon juice, and salt.
Rest for 1 hour (or overnight for best flavour).

2. Prepare the Rice

Wash and soak rice for 20–30 minutes.
Boil water with cardamom, cloves, bay leaf, cinnamon, and salt.
Cook rice until 70% done, then drain and set aside.

3. Make the Biryani Masala

Heat oil/ghee. Fry onions to golden brown.
Add ginger-garlic paste and green chilies.
Add tomatoes and sauté soft.
Add marinated chicken and cook 10–12 minutes until partially done and aromatic.

4. Layer & Dum Cook

Lower flame. Spread the semi-cooked rice on top of the chicken masala.
Add mint, coriander, fried onions, saffron milk, and ghee.
Cover tightly and cook on low heat for 20 minutes.

5. Serve

Fluff the biryani gently.
Serve hot with raita, boiled egg, salad, or pickle.

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