Easy Chicken Biryani – Dum Biryani
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This chicken biryani recipe also known as dum biryani is a popular traditional dish from Hyderabad, south India that is popular worldwide. Today, we use chicken in a yogurt marinade, cooked under aromatic basmati rice along with caramelized onions and saffron for that vibrant authentic look.
If you love Indian food, then you probably have been to an Indian restaurant, and you probably have ordered this classic Indian dish, biryani. You can make biryani with chicken, beef, lamb, fish, or vegetables.
What is biryani?
Biryani is rice cooked together with the meat that is marinated with yogurt and Indian spices. In India, biryani is almost like a huge umbrella that has so many different versions or variations. To most people, this is confusing, but to us Indians this is fun.
For example, this biryani is called ‘kachi biryani’. ‘Kachi’ means raw and refers to the fact that the meat is not cooked separately but at the bottom of the partially cooked rice. Most people are intimidated to make Kachi biryani for the fear that they won’t cook the meat and rice perfectly. But, if you follow my recipe below, you will be pleasantly surprised.
A typical Biryani can be a meal on its own. You can enjoy all the flavors you get in the tender meat and rice along with the caramelized onions, and flavorful spices.
Why make this biryani?
- If you love Indian food then this is one recipe you definitely want to try.
- This biryani is a dum biryani from Hyderabad. That means we do not cook the meat separately and we only partially cook the rice to about 70%. The dish is assembled with marinated meat at the bottom of the pan, top with the partially cooked rice, and cook the two together.
- The recipe is easier than you think. I like to say you can make this chicken biryani in three easy steps.
- Prep and marinate meat – 20 mins
- Soak and partially cook the rice – 30 + 10 mins
- Layer and cook – 20 + 30 mins
- Biryani is a meal on its own! You have your protein and starch all in the same pot. So, often you will find the only thing served alongside is a bowl of raita (flavored yogurt)and cucumber salad.
- It is also a very impressive dish often served at celebrations. As you can see I have used some boiled egg halves on top. But, often you will find a sprinkle of raisins and toasted almonds on top to give it that celebratory finish.
Ingredients and substitutes
- Basmati Rice – Of course, biryani calls for Basmati rice because of its elegant long grains. Basmati rice plays a huge part in contributing flavor. Nowadays, you will get basmati rice in all grocery stores. It’s a staple in our home and I use it for all my rice dishes.
- Chicken – Traditionally, biryani is made with bone-in chicken. I use boneless chicken thighs. Chicken thighs take longer to cook as compared to breast, and yet, stays much juicier too. So, I highly recommend boneless chicken thigh.
- Onions – fried onions give the biryani that sweet caramelized flavor. I have used sauteed red and brown onions until they are almost caramelized to bring out the same flavor and keep it healthier.
- Ginger, garlic – you must use fresh garlic cloves and fresh ginger. In India, we make a big batch of ginger garlic paste because we use it often but grated or minced works as long as it is fresh.
- Spice powders – I have given you individual spices used to make biryani which I think is the best in flavor. It has the perfect balance of red chili powder, coriander, cumin, and a few other spices. Having said that, if you do not have these Indian spices on hand you can also use 3 tbsps of store-bought biryani masala spice mix.
- Whole spices – we use whole spices to add flavor but also because these can be removed before eating. Most Indians do know that whole cardamom pods, cinnamon stick, bay leaves, cloves, or peppercorns, are not to be eaten. But, you can take them out while you are dishing it out too.
- Saffron – adds a wonderful authentic aroma to the dish but you can also omit it or use edible food colors. The biryani will still be delicious. Read more about colors below.
- Oil, ghee – Biryanis are a rich dish so you will often get them with lots of oil in the marinade and dollops of ghee or clarified butter on the top. This keeps the rice and meat moist. I have used just 2 tbsp of each to keep it healthier.
- Garam masala – Easily found in most supermarkets but you can also make your own Garam Masala Spice Mix.
Best chicken biryani recipe
Prepare – mise en place
- Saute Onions – In a saute pan add 2 tbsp cooking ghee, saute the sliced onions with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes. Add half the onions to the marinated meat and use the rest to sprinkle between the layers of rice and top of the finished biryani.
Alternatively, you can deep fry the onions in oil until they are golden brown. Drain on a paper towel. - Herbs – Chop the herbs and divide them. Add half to the marinated meat and keep the rest to sprinkle between the layers of rice and top of the finished biryani – set aside
- Saffron – Soak the saffron in the milk and let it steep for 10 minutes to 3 hours – set aside. The longer the saffron steeps the deeper the color of the saffron.
- Rosewater – Have the rose water measured and ready to use. Set aside
Step One – Marinate Chicken
- In a large marinade-safe bowl add all the marinade ingredients. Yogurt, ginger garlic, spices, lemon juice, oil, bay leaves, salt, pepper, etc. Then, add the chicken pieces and combine well. Cover and leave to marinate for an hour on the counter or overnight for up to 12 hours in the fridge.
Pro tip – Always use a marinade safe bowl such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe causing it to discolor food and give it a bad taste.
Step Two – Partially cook rice
- Rinse – Measure the rice in a large bowl. Fill with water at least 2 inches more than the rice. Swirl the water around and gently rub the rice with your hand. The water will become very cloudy. Drain the water and repeat the process at least 3 times more or until the water is clear. Drain well.
Pro tip – Rinsing the rice will wash away the starch and reduce stickiness. However, if you purchase pre-washed rice you can skip the rising process. - Soak – Place the rice in a large bowl and fill it with clean water, at least about 2 inches more than the rice. Leave to soak for 30 minutes. After 30 minutes, drain the rice and cook using your preferred method.
- Rice water – Simultaneously, place a large pot of water on the stove and add the spices. Let it simmer for 20 minutes – the color of the water will change because of the spices.
Pro tip– You can tie the spices in cheesecloth before adding them to the pot. That way you can remove them once the rice is cooked. I prefer to keep them. - Boil – To the water, add the salt, oil, lemon juice, and rice, stir and let boil. Cook rice for about 3 to 4 minutes until 70% cooked. Drain and set aside.
Pro tip – We want the rice cooked only 70% as it will continue to cook with the steam over the chicken later. I like to drain my rice in a colander lined with cheesecloth.
Step Three – Layer and cook biryani
- To the marinated chicken, add half the chopped herbs, half the caramelized onions, and oil. Then, spread the chicken into a wide heavy bottom pan or Dutch oven in an even layer.
Pro tip – it is important that the meat is all in a single layer touching the bottom of the pan so it cooks evenly. - Next spread half the rice over the chicken. Sprinkle the remaining herbs and onions over the rice. Drizzle half the saffron milk and rose water. Top with the remaining rice. Sprinkle with remaining saffron milk, ghee, and rose water.
- Seal the pot – Cover the pot with a lid make sure it is sealed well. You want all the stem to stay in.
Pro tip – I use two sheets of aluminum foil one on the rice and the second on the lid. This ensures a good seal making sure all the dum/steam stays in.
- Cook the chicken Biryani
- – 5 minutes on medium-high heat. This will get the chicken juices released
- – 10 minutes on medium-low heat. This will ensure the juices cook off without too much gravy
- – 15 minutes on low heat. This will ensure the chicken will not burn on the bottom.
Pro tip– if you find that the heat is still not low enough, use a heat diffuser or heat tamper below the pot/skillet.
- When the cooking time is done. Don’t open the pot just yet – let the residue heat tenderize the chicken and absorb all the excess moisture for another 15 minutes
Pro tip – by the aroma, you will know the chicken biryani is cooked. Don’t be tempted to open it immediately. This resting time will make sure the steam stays in giving you a moist light and fluffy juicy biryani.
What makes a perfect biryani?
This may sound intimidating but the next time you visit a restaurant and order biryani look for these features. A true biryani has a few distinct features.
- The meat is well marinated and cooked to a fork-tender.
- The rice is long grain and perfectly cooked so each grain is separate from the other.
- The bottom of the pot should not be burnt, nor should there be a pool of gravy! The rice must be moist with the chicken marinade but not soggy.
- The colors of saffron shine true from light yellow, golden yellow, orange, and almost red. All these come from steeping the saffron properly.
- The aroma of the biryani can be smelt miles away – it’s a combination of the whole spices, saffron, basmati rice, and ghee. This is what gets those taste buds craving for more…
Raita – Yogurt salad with biryani
Biryani is often served with raita which is flavored yogurt. This is the basic raita but you can make this in many variations too. For example – add chopped cucumbers and cilantro or boondi raita made with added deep-fried chickpea flour balls.
- 1 cup yogurt
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1/4 tsp salt
- and 1/4 tsp cumin powder
- Combine all ingredients in a bowl. Taste and adjust seasoning. If the yogurt is not sour add 1/4 tsp lemon juice.
Serve alongside any rice pilaf or biryani
Tips for success
- Marinate the chicken for as long as you can but no more than 12 hours.
- Traditionally bone-in chicken is used but you can also use boneless. Having said that, chicken thighs and legs will be more flavorful than chicken breast.
- Saffron is a huge deal and adds a nice flavor to the biryani but it is also very expensive. While it does make a big difference it is not an absolute must ingredient in a biryani.
- Biryani is made with long grain basmati rice, this can be easily found in most supermarkets these days or in Indian shops. You can buy basmati rice specially for biryani which is aged well and gives the biryani a wonderful aroma.
- The whole spices – A biryani is made with lots of whole spices. You don’t eat them of course. You can add the whole spices in a muslin cloth to the rice water, and in powder form in the marinade. That way, you can take the muslin cloth and not have the itty bitty spices mixed in the rice. I like to leave them in.
- Ghee – Traditionally, this dish is loaded with ghee. I do add but not as much. A good biryani is about good meat, good flavors, and good quality rice. Once you have those three taken care of, the lack of saturated fat does not seem all that bad.
- Deep-fried onions – Traditionally onions for biryani are known to be deep-fried and add a caramel taste. I still get the onions to caramelize but by slow cooking in little oil rather than deep frying. The slow-cooked golden onions in this dish add a wonderful taste and aroma. I think you will enjoy it. But, you can certainly deep fry the onions and drain them on a paper towel.
Creative ways to serve and use leftover chicken biryani
Chicken biryani is a delicious and versatile dish that can be presented in various creative ways to impress your guests. Here are some unique and creative ideas for serving chicken biryani:
- Stuffed Bell Peppers: Prepare the chicken biryani as usual and then stuff it into colorful bell peppers. Bake the stuffed peppers until they are tender, and serve them in individual biryani-filled edible bowls.
- Biryani Arancini: Turn leftover chicken biryani into arancini by forming small balls of biryani, coating them in breadcrumbs, and deep-frying until golden and crunchy. Serve these biryani arancini with a spicy chutney or raita.
- Biryani Stuffed Tomatoes: Scoop out the insides of large tomatoes and fill them with chicken biryani. Bake until the tomatoes are tender and the flavors meld together.
- Tacos: Create an Indo-Mexican fusion by serving biryani in taco shells. Add a layer of biryani, top it with shredded lettuce, diced tomatoes, and a drizzle of yogurt-based sauce.
More Indian biryani and rice recipes
- Lamb Biryani or Mutton biryani – goat meat biryani
- Instant pot or pressure cooker chicken biryani
- One-pot chicken biryani
- Shrimp rice pilaf biryani, Turmeric Prawn Rice
- Cooked chicken Biryani Recipe – stovetop
- Rice Pilaf, or Chicken with Rice Pilaf
- Coconut Turmeric Rice, Turmeric Rice with Chicken and Peas
- How to cook basmati rice,
- Rice Pilaf with Dried Fruit and Nuts,
- See all rice recipes
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Ground Beef Curry Recipe
Frequently asked questions
How long can you keep biryani?
The wonderful biryani aroma from the saffron, rose water, and ghee is at its peak when it is freshly made so if you are entertaining, use that aroma to impress your guests. Leftovers can be kept in the fridge for 4 to 5 days. You can even freeze this chicken biryani in an airtight container for up to a month.
What pan do I use to make biryani?
Now you don’t need a special Indian pan to make biryani. In fact, you can make biryani in any wide heavy bottom pan.
The two most important things to consider when choosing the pan are to make sure it’s a wide and heavy bottom. Why?
– Well, wide because you need the meat to be spread out in an even layer so it cooks are at the same time and quickly. Since we can’t stir the meat here any meat on the top will take longer to cook.
– The heavy bottom is to prevent the meat from getting burned at the bottom. Since we initially cook the meat at medium-high heat encouraging the meat to release its juices, the heavy bottom ensures it does not burn.
How to cook rice for biryani?
Cooking the rice right plays a huge part in how good your final biryani will turn out. So here’s a little guide.
– At about 3 minutes into boiling, you will start to check the rice.
– If you press a grain of rice between two fingers, first it will still be hard and break into small pieces -that’s still not there.
– Next, it will be a little softer and crumble into small pieces, this is it
– If it is soft and gets mashed between your fingers, you passed 70%
Drain the rice when it is 70% cooked and set aside.
How do you get the vibrant color for this Indian chicken biryani?
Authentic biryani gets its color from saffron, which adds not just color but flavor too. However, some restaurants often use edible food dyes made especially for biryani, which gives it a very vibrant color. And yet, these artificial colors do not contribute any taste or flavor.
Do I have to use saffron for this biryani?
Saffron has a distinct flavor and color. However, it is quite expensive and sometimes difficult to find. While it does make a big difference it is not an absolute must ingredient in a biryani. You can also use artificial food colors or biryani colors if you want.
How do you use saffron?
Saffron is expensive and a little goes a long way. To get the most out of your saffron let it steep in warm milk for a few hours. The longer it steeps the deeper the color. Also, if your saffron has been sitting in the fridge for a long time, lightly toast it on a hot frypan for just a minute to warm it and help bring out the color.
What side dish do you serve with biryani?
Biryani is served with a cucumber salad and raita which is flavored yogurt. The yogurt has a cooling effect to help digest all those spices. But, you can also serve it with other Indian side dishes like mushroom masala, aloo gobi, Indian Spiced Potatoes, spiced Indian eggplant. You can find more Indian recipes here on my Indian blog
Homemade Curry Powder
Aloo Gobi – Sautéed Cauliflower and Potato
Slow Cooker Indian Chicken Curry Recipe
Ground Beef Curry Recipe
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Chicken Biryani Recipe – Hyderabad Dum Biryani
Print Pin Rate Share by Email Share on FB Save GrowCalories: 360kcal
Adjust Servings Here: 8 servings
Description
This Hyderabad chicken biryani is also known as dumb biryani. Made with chicken marinated with yogurt and Indian species cooked under aromatic basmati rice. It also includes golden fried onions and saffron or food color for that vibrant authentic look.
Video
Ingredients
Ingredients
- 2 lbs (900 g) Boneless chicken thighs and legs (cleaned and cut to bite size pieces)
- 2 cups (400 g) Basmati rice
- 2.5 cups (2.5 cups) Onions (thinly sliced)
- 1 cup Cilantro (chopped)
- ¼ cup Mint leaves (chopped)
- 2 tbsp Ghee
Whole Spices for Rice
- 6 Cloves
- 2 Green cardamoms
- 2 Black cardamons
- 3 Bay leaves
- 2 Cinnamon sticks
- 1 Mace ((javitri))
- 1 Star anise
- 1 tsp Caraway seeds ((Shahi jeera))
Yogurt Marinade
- 1 cup (240 ml) Greek yogurt
- 1 tbsp Ginger (grated)
- 1 tbsp Garlic (minced )
- 1 tsp Garam masala
- 2 tbsp Coriander powder
- 1 tbsp Cumin powder
- ½ tsp Turmeric powder
- 1 tbsp Chilly powder (spicy or mild)
- 1 tsp Sweet paprika
- 2 tbsp Oil
- 2 tbsp Lemon juice
- 2 Bay leaves
- 1 tsp Salt
- ½ tsp Black pepper
Saffron milk
- 1 tsp Saffron ((or food colors) )
- ¼ cup (60 ml) Milk
- 2 tbsp Rose water (up to 4 tbsp)
Instructions
Prepare – mise en place
- Saute Onions – In a saute pan add 2 tbsp cooking ghee, saute the sliced onions with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes. Add half the onions to the marinated meat and use the rest to sprinkle between the layers of rice and top of the finished biryani. Alternatively, you can deep fry the onions in oil until they are golden brown. Drain on a paper towel.
- Herbs – Chop the herbs and divide them. Add half to the marinated meat and keep the rest to sprinkle between the layers of rice and top of the finished biryani – set aside
- Saffron – Soak the saffron in the milk and let it steep for 10 minutes to 3 hours – set aside. The longer the saffron steeps the deeper the color of the saffron.
- Rosewater – Have the rose water measured and ready to use. Set aside
Step One – Marinate Chicken
- In a large marinade safe bowl add all the marinade ingredients. Yogurt, ginger garlic, spices, lemon juice, oil, bay leaves, salt, pepper, etc. Then, add the chicken pieces and combine well. Cover and leave to marinate for an hour on the counter or overnight for up to 12 hours in the fridge.Pro tip – Always use a marinade safe bowl such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe causing it to discolor food and give it a bad taste.
Step Two – Partially cook rice
- Rinse – Measure the rice in a large bowl. Fill with water at least 2 inches more than the rice. Swirl the water around and gently rub the rice with your hand. The water will become very cloudy. Drain the water and repeat the process at least 3 times more or until the water is clear. Drain well. Pro tip – Rinsing the rice will wash away the starch and reduce stickiness. However, if you purchase pre-washed rice you can skip the rising process.
- Soak – Place the rice in a large bowl and fill it with clean water, at least about 2 inches more than the rice. Leave to soak for 30 minutes. After 30 minutes, drain the rice and cook using your preferred method.
- Rice water – Simultaneously, place a large pot of water on the stove and add the spices. Let it simmer for 20 minutes – the color of the water will change because of the spices. Pro tip– You can tie the spices in cheesecloth before adding them to the pot. That way you can remove them once the rice is cooked. I prefer to keep them.
- Boil – To the water, add the salt, oil, lemon juice, and rice, stir and let boil. Cook rice for about 3 to 4 minutes until 70% cooked. Drain and set aside.Pro tip – We want the rice cooked only 70% as it will continue to cook with the steam over the chicken later. I like to drain my rice in a colander lined with cheesecloth.
Step Three – Layer and Cook
- To the marinated chicken, add half the chopped herbs, half the caramelized onions, and oil. Then, spread the chicken into a wide heavy bottom pan or Dutch oven in an even layer.Pro tip – it is important that the meat is all in a single layer touching the bottom of the pan so it cooks evenly.
- Next spread half the rice over the chicken. Sprinkle the remaining herbs and onions over the rice. Drizzle half the saffron milk and rose water. Top with the remaining rice. Sprinkle with remaining saffron milk, ghee, and rose water.
- Seal the pot – Cover the pot with a lid make sure it is sealed well. You want all the stem to stay in. Pro tip – I use two sheets of aluminum foil one on the rice and the second on the lid. This ensures a good seal making sure all the dum/steam stays in.
- Cook the chicken Biryani– 5 minutes on medium-high heat. This will get the chicken juices released – 10 minutes on medium-low heat. This will ensure the juices cook off without too much gravy – 15 minutes on low heat. This will ensure the chicken will not burn on the bottom.Pro tip– if you find that the heat is still not low enough, use a heat diffuser or heat tamper below the pot/skillet.
- When the cooking time is done. Don't open the pot just yet – let the residue heat tenderize the chicken and absorb all the excess moisture for another 15 minutes Pro tip – by the aroma, you will know the chicken biryani is cooked. Don't be tempted to open it immediately. This resting time will make sure the steam stays in giving you a moist light and fluffy juicy biryani.
Recipe Notes & Tips
- Marinate the chicken for as long as you can but no more than 12 hours.
- Traditionally bone-in chicken is used but you can also use boneless. Having said that, chicken thighs and legs will be more flavorful than chicken breast.
- Saffron is a huge deal and adds a nice flavor to the biryani but it is also very expensive. While it does make a big difference it is not an absolute must ingredient in a biryani.
- Biryani is made with long grain basmati rice, this can be easily found in most supermarkets these days or in Indian shops. You can buy basmati rice specially for biryani which is aged well and gives the biryani a wonderful aroma.
- The whole spices – A biryani is made with lots of whole spices.
You don’t eat them of course. You can add the whole spices in a muslin cloth to the rice water, and in powder form in the marinade. That way, you can take the muslin cloth and not have the itty bitty spices mixed in the rice. I like to leave them in. - Ghee – Traditionally, this dish is loaded with ghee. I do add but not as much. A good biryani is about good meat, good flavors, and good quality rice. Once you have those three taken care of, the lack of saturated fat does not seem all that bad.
- Deep-fried onions – Traditionally onions for biryani are known to be deep-fried and add a caramel taste. I still get the onions to caramelize but by slow cooking in little oil rather than deep frying. The slow-cooked golden onions in this dish add a wonderful taste and aroma. I think you will enjoy it. But, you can certainly deep fry the onions and drain them on a paper towel.
Rice Test – How to cook rice just right for this Biryani
Cooking the rice right plays a huge part in how good your final biryani will turn out. So here’s a little guide.- At about 3 minutes into boiling, you will start to check the rice.
- If you press a grain of rice between two fingers, first it will still be hard and break into small pieces -that’s still not there.
- Next, it will be a little softer and crumple into small pieces, this is it
- If it is soft and gets mashed between your fingers, you passed 70%
- Drain the rice when it is 70% cooked and set aside.
What pan works best for biryani?
Now you don’t need a special Indian pan to make biryani. In fact, you can make biryani in any wide heavy bottom pan. The two most important things to consider when choosing the pan is to make sure it’s a wide and heavy bottom. Why?- Well, wide because you need the meat to be spread out in an even layer so it cooks are at the same time and quickly. Since we can’t stir the meat here any meat on the top will take longer to cook.
- The heavy bottom is to prevent the meat from getting burned at the bottom. Since we initially cook the meat at high encouraging the meat to release its juices, the heavy bottom ensures it does not burn.
How to make cucumber raita?
- 1 cup yogurt
- 1 cup cucumber diced.
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1/4 tsp salt
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 360– kcalCarbohydrates: 10.9– gProtein: 28.8– gFat: 24.1– gSaturated Fat: 6.4– gPolyunsaturated Fat: 6.6– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 112– mgSodium: 505– mgPotassium: 0– mgFiber: 3.5– gSugar: 2.4– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Hi Veena
I tried Chicken Biryani for the first time. Thank you so much for the recipe and for the detailed post. I must admit that the long post made me click away but I kept coming back to your post when I could not understand what another blog was talking about. I finally came and printed your recipe. I used the Biryani masala substitute you suggested and it was really the best biryani ever.
The only thing I did was I forgot to lower the hear to low and so I had a little of dark spots on my chicken but even those tasted delicious.
I must say I am more confident now in making biryani and plan to make it again next week. My husband told his parent how good it was so now they want me to make it for them too!
Thank you for all your recipes. They really are well explained.
Thank you so much Saima for this lovely comment. So happy to hear that you had great success with this recipe. I know the post is over whelming with details but the recipe does call for caution and I was hoping that I had given enough information to master it.
Thank you so much for coming back to write this feedback, appreciate it very much. Always a great feeling to hear back from anyone who has tried my recipe.
Hi. Would you have a rough idea of calories per portion?Thanks
Ben I have updated the post to add the nutrition value but please note this is not accurate. Just some thing that I get using online nutrition calculators.
Chicken in the bottom got burned, how to avoid this ?
If you cook it on very high heat for too long – it will burn. You need to cook it on high in the beginning so the chicken releases the juices then on medium so the juice will get absorbed back in then on low so the chicken will cook but not get burned. Use a heavy bottom pan for Biryani. Alternatively you can also place a pan at the bottom to avoid high heat. Hope this helps .
Wow… you knew what you are doing…!
clear explanation. Thanks a lot.
Thank you Ramasamy
Oh I love this post !!! Chicken Biryani is my fav comfortfood and there’s nothing better than a quicker version. I’m glad you kept it light and healthy too. Gonna try soon 🙂
Thank you so much Molly. I agree – total Indian Comfort food..
What a beautiful dish! The colors are absolutely amazing. Indian cooking is very new to me but I love trying new things the spices are most intriguing to me. I did not know that there were more than one kind of cardamon thank you for teaching me something new today 🙂
Thank you Heather. Yes, we have black and green cardamon – black is more intense then the green. I hope you enjoy your new Indian cooking venture. Thanks