Signature Chicken Biryani Recipe

Prep & Cook Time: 1.5 hour
|
Serves: 2-4

Ingredients

Chicken & Marinade

  • 750 g bone-in chicken pieces
  • 1½ cup yogurt
  • 1½ tbsp ginger garlic paste
  • 1 tsp green chili paste
  • 1 tsp red chili powder
  • Salt, to taste

Rice & Whole Spices

  • 11½ cups Unirice Biryani Basmati Rice
  • 1 bay leaf
  • 1 black cardamom
  • 5 green cardamoms
  • 1 inch cinnamon stick 12-16 cloves
  • Salt, to taste

Masala & Garnish

  • 3 tbsp oil
  • 1 tsp caraway seeds (shahi jeera)
  • 1 medium onion, sliced
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • ½ cup fried onions (extra for garnish)
  • Fresh mint leaves
  • 1 inch ginger, cut into strips
  • 1 tbsp saffron milk
  • Ghee, for drizzling
  • Garam masala, for sprinkling
  • Whole wheat flour dough, for sealing (optional)
Signature Chicken Biryani Recipe

Method

  1. Marinate Chicken
    In a bowl, mix chicken, yogurt, salt, 1 tbsp ginger-garlic paste, green chili paste & red chili powder. Marinate 1 hr

  2. Soak Rice
    Rinse and soak Unirice Biryani Basmati Rice in water for 30 mins

  3. Parboil Rice
    Boil 3 cups water. Add whole spices & salt. Cook rice until done, drain, set aside.

  4. Make Masala
    Heat oil in a pan. Add caraway seeds & sliced onion. Sauté golden. Add remaining ginger garlic paste, coriander & cumin powder. Sauté 1 min.

  5. Cook Chicken
    Add marinated chicken. Mix, cover & cook 5-6 mins.

  6. Layer & Dum
    In a heavy pot, layer half chicken & rice. Top with fried onions, mint, ginger strips, saffron milk, ghee & garam masala. Repeat with remaining layers. Seal with dough if desired. Cook on low for 15-20 mins.

  7. Serve & Enjoy
    Garnish with fried onions & fresh mint. Serve hot with raita.

Crispy Masala Fries

Perfectly golden fries tossed in zesty Indian spices — made healthier with Kidzola Frying Oil.

🧂 Ingredients

  • 3 large potatoes, peeled & cut into fries
  • 2 tbsp cornflour
  • 1 tsp chaat masala
  • ½ tsp red chilli powder
  • ½ tsp cumin powder
  • Salt to taste

🍳 Method:

  1. Soak fries in cold water for 20 mins. Drain and pat dry.

  2. Toss with cornflour to coat evenly.

  3. Heat Kidzola Frying Oil to 170°C. Fry the potatoes until golden and crisp.

  4. Remove and drain on paper towels.

  5. While hot, toss with chaat masala, chilli powder, cumin, and salt.

Crispy Masala Fries

✅ Tip:

  • Double-fry for extra crispiness! Serve hot with ketchup or mint mayo.