CHICKEN BIRYANI tastes like there's a battle of spices going on inside your mouth. Full of flavor and very aromatic. It's indescribable yet once you got to taste it, it's impossible for you not to like it. Yes, that's how addicting Chicken Biryani is. I'm not exaggerating in fact, this adds to our new list of favorites. My teenage sons who are a picky eaters are addicted to this as well. This recipe may not cook the same way as the one from its country origin which is in India. But I assure you this won't disappoint you. Hope you could give this a go some time and let me know in the comment section below.

Here are the ingredients:

1-kilo chicken
3 tbsp fish sauce, adjust accordingly
1 pack shan biryani mix, 60 grams
1 tsp curry powder
1 tbsp turmeric powder
1 tsp paprika
1 tsp ground black pepper
1 cup plain yogurt, 250 grams
cooking oil
4 large onion, chopped
8 cloves garlic, minced
1 thumb-sized ginger, mashed
4 pieces ripe tomatoes, chopped
2 cups or 500 grams basmati rice, soaked in water for 45 mins minutes
10 cups water, for boiling
3 pieces bay leaves
1 piece star anise
1/4 cup butter
2 tbsp lemon juice
2 tsp salt
1 piece chicken broth cube

NOTES:
📝Make sure the rice is just 90% cooked.
📝10 cups of water for every 2 cups/500 grams of basmati rice. Cook on high flame for 5 mins with continuous stirring, use a strainer to drain and set it aside.
📝Soak chopped green chilis for 5 to 10 minutes to lessen its spiciness.
📝Adding lemon drops to basmati rice will make the grain longer and whiter.
📝Purchasing all the spices needed for biryani is a bit pricey though. Hence, it's more convenient to use Shan Biryani Mix instead.
📝To avoid over-salted food. Gradually adding the ingredients and seasoning it with a light hand is better than putting all at once.
📝 This dish serves 6-8 persons
📝 To each his own. This is my way of cooking and I hope you could respect it.
📝 All the measurements are based on my taste. Please adjust accordingly!
📝 Always cook with love! ❤️

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