Chicken/Mutton Biryani
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- Chicken/Mutton Biryani
Recipe
Ingredients
For Marination
- Chicken or Mutton: 500 grams, cleaned and cut into pieces
- Tiger Chicken/Mutton Biryani Masala: 4 tbsp (adjust to taste)
- Yogurt/Curd: 1/2 cup
- Ginger-Garlic Paste: 1 tbsp
- Turmeric Powder: 1/2 tsp
- Red Chili Powder: 1/2 tsp (optional for extra spice)
- Lemon Juice: 1 tbsp
- Salt: To taste
For Rice
- Basmati Rice: 2 cups, washed and soaked for 30 minutes
- Water: 4 cups
- Bay Leaves: 2
- Cinnamon Stick: 1 small piece
- Cloves: 4-5
- Green Cardamom: 2-3
- Salt: To taste
For Biryani Layering
- Onions: 2 large, thinly sliced and fried until golden brown (Birista)
- Mint Leaves: 1/4 cup, chopped
- Coriander Leaves: 1/4 cup, chopped
- Saffron: A pinch soaked in 2 tbsp warm milk (optional)
- Ghee: 2 tbsp
- Oil: 2 tbsp
Instructions
- 1. Marinate the Chicken/Mutton :
- In a bowl, combine the chicken or mutton pieces with Tiger Chicken/Mutton Biryani Masala, yogurt, ginger-garlic paste, turmeric powder, red chili powder, lemon juice, and salt.
- Mix well and marinate for at least 1 hour (preferably 4-6 hours for better flavor).
- 2. Cook the Rice :
- Boil 4 cups of water in a large pot.
- Add bay leaves, cinnamon stick, cloves, cardamom, and salt.
- Add the soaked rice and cook until 70-80% done (grains should be firm). Drain and set aside.
- 3. Cook the Chicken/Mutton :
- Heat oil and ghee in a heavy-bottomed pot.
- Add the marinated chicken/mutton and cook on medium heat until the meat is tender and the masala is well-cooked: For Chicken: Cook for 15-20 minutes. For Mutton: Cook for 40-50 minutes or until tender. Add water if needed.
- 4. Layer the Biryani :
- In the same pot or a separate heavy-bottomed pot, start layering:
- First layer: Spread half of the cooked chicken/mutton with masala.
- Second layer: Add half of the cooked rice.
- Sprinkle fried onions (birista), mint leaves, coriander leaves, and saffron milk (if using).
- Repeat the layers with the remaining chicken/mutton, rice, and garnishes.
- 5. Dum Cooking (Sealing and Cooking) :
- Drizzle 1 tbsp ghee over the top.
- Cover the pot with a tight-fitting lid or seal with dough to trap the steam.
- Cook on low heat for: Chicken Biryani: 20-25 minutes. Mutton Biryani: 30-40 minutes.
- 5. Serve :
- Gently fluff the biryani to mix layers before serving.
- Serve hot with raita, salad, or boiled eggs.
Tips
- Use bone-in chicken/mutton for richer flavor.
- For an authentic aroma, add a few drops of kewra water or rose water during layering.
- Cook mutton in a pressure cooker for faster results before layering.
