A savoury fluffy rice and chicken drumsticks dish celebrating the flavours, aromas and colors of Asian cuisine. This Chicken Biryani is made using marinated Humza Chicken Drumsticks curry, South Asian spices and basmati rice layered and cooked in a sealed pot. Oh! Don’t miss our favourite saffron water and ghee drizzled in the end to give richness and natural bright yellow colour in patches.
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80 mins
Serves 4
Chicken Drumsticks
For the Rice & Gravy:
For the Marinade:
Step 1
Rinse the basmati rice and soak it in cold water for 25 minutes. Drain and set aside.
Step 2
Boil 8–10 cups of water in a pot. Add all whole spices and cook the rice until it’s 80% done. Drain and set aside.
Step 3
In a bowl, mix yogurt, ginger garlic paste, lemon juice, and ground spices. Add gashes to the chicken drumsticks and marinate them for 45 minutes.
Step 4
Heat ghee in a heavy-bottomed pot. Add onions and sauté until golden brown. Stir in the marinated chicken and cook for 10–15 minutes until tender.
Step 5
Add green chilies, mint, coriander, and adjust salt. Cook until the gravy thickens slightly.
Step 6
Layer the cooked rice over the chicken. Top with fried onions, saffron milk, more ghee, mint, and garam masala.
Step 7
Cover the pot with foil or a damp cloth and place a tight lid on top. Steam on low heat for 10 minutes.
Step 8
Fluff gently before serving. Enjoy your chicken biryani hot with raita or your favorite sides.
