Arabic-Style Chicken Biryani

Biryani is a fun dish to make plus it adds really nice aroma to the home when cooking this dish. Here is the yummy recipe perfect for EID.

Prep time: 20 mins | Cook time: 45 mins | Serves: 4-6

The Chicken & Broth:

• 1 kg Chicken pieces (bone-in, skinless for best flavor)
• 2 Large onions, thinly sliced
• 3 Garlic cloves, minced
• 1 tbsp Ginger paste
• 2 Dried Black Limes (Loomi), pierced with a knife
• Whole Spices: 2 cinnamon sticks, 5 cardamom pods, 5 cloves, 2 bay leaves
• 1 tsp Turmeric powder
• 1 tbsp Baharat (Arabic Seven Spice) or Biryani masala

The Rice:

• 3 cups Basmati rice, soaked for 30 minutes and drained
• 4 ½ cups Chicken stock (from the pot)
• Pinch of Saffron threads soaked in 2 tbsp rose water or warm milk

The Garnish:

• ¼ cup Toasted pine nuts or slivered almonds
• ½ cup Fresh cilantro and mint, chopped
• Fried onions (crispy)

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1. Sauté the Aromatics: In a large pot, heat oil over medium heat. Add the sliced onions and fry until golden brown. Remove half for garnish later.
2. Brown the Chicken: To the remaining onions, add the whole spices (cinnamon, cardamom, cloves, bay leaves, and black limes). Add the chicken pieces, garlic, and ginger. Sear the chicken until lightly browned on all sides.
3. Simmer: Stir in the turmeric and Baharat. Pour in enough water to cover the chicken (about 5–6 cups). Bring to a boil, then simmer on low-medium heat for 25–30 minutes until the chicken is tender.
4. Prepare the Rice: Remove the chicken from the broth and set aside. Measure out 4 ½ cups of the remaining liquid. If you have less, add water; if more, discard the excess.
5. The Layering: Add the soaked rice to the boiling broth. Let it cook until the liquid is almost absorbed and small “steam holes” appear on the surface.
6. The Finish: Place the chicken pieces back on top of the rice. Drizzle the saffron water over the rice. Cover the pot with a tight lid (or foil) and cook on the lowest heat possible for 15 minutes.
7. Serve: Fluff the rice gently. Plate the rice with the chicken on top. Garnish generously with the reserved fried onions, toasted nuts, and fresh herbs.

Yummy Biryani Picnic