Chicken and Egg biryani

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This chicken and egg biryani, cooked by my family friend Priya Nagrath was delicious and easy to put together. For all those people who prefer boneless chicken in their dishes this works perfectly. Served with a side of some fresh crunchy raita to round up the flavours of the biryani.

Biryani is something that takes time to cook, it is easy but you need the patience to let it simmer on low heat once it is all layered and put together. The best part is its worth the effort and the wait. One of my top things to cook and eat, a chicken biryani is my all time favourite.

For the onions

  • Sunflower oil for frying
  • 4 medium onions, thinly sliced

For the chicken

  • 4 tbsp sunflower oil
  • 2 black cardamom
  • 4 green cardamom
  • 3 bay leaves
  • 6 black pepper
  • 1 stick cinnamon
  • 6 cloves garlic, finely chopped
  • 2 medium onion
  • 1 inch ginger
  • 4 green chillies
  • 2 tsp ground coriander
  • 1 tsp salt
  • 10 chicken thighs, skinless and boneless
  • 100 ml water
  • 2 tsp biryani masala
  • 2 tbsp fried onion paste

For the layering

  • 6 tbsp ghee
  • 400 gms basmati rice, cooked 70% done
  • yellow food colouring
  • handful of fresh coriander, finely chopped
  • 1 tsp kewra water
  • 2 – 4 boiled eggs, cut into half

Start by frying the onions. Heat the oil in a pan for deep frying and once hot cook the onions for 10-15 minutes until golden. Place a sieve on a pan and transfer the onions to the sieve to get rid of the excess oil.

Now start the chicken masala. Heat the oil in a pan and add the whole spices. After a few seconds add the garlic and cook on low heat for 2 minutes. In a blender blitz the onions, ginger, chillies, coriander powder and salt. Add this mix to the pan and cook on low heat for 10-15 minutes until golden. Now add the chicken and cook on medium heat for 10 minutes stirring half way through. Add the water to it, cover and cook on low heat for 30 minutes. Now add the biryani masala and onion paste and mix well.

Cook the rice until 70% done.

Now start the layering. Heat a deep pan and add 3 tbsp ghee and add half the chicken curry. Put half the rice followed by half the fried onions and coriander leaves. Put a few drop of yellow colour and then a tbsp ghee. Now repeat with the rest of the ingredients. Finish by placing the cut eggs on top. Now place the lid and seal it all around with some dough. Place this pan on a skillet and the skillet on the hob on low heat for 45 minutes. Now take it off the heat and let it sit for 30 minutes before opening. Serve with some raita.

Watch the step by step cooking here –