Chicken Biryani

Chicken Biryani

This dish was created for the subreddit, /r/52weeksofcooking, where the theme was "Eid Al-Fitr". I am going to be honest here and admit that before this, I had never heard of Eid Al-Fitr so I was kind of stumped on what to make. Then a few internet searches later, I found something that I thought I would like. While this was pretty good I feel that it needed some more heat to it and also, it tasted like most curries that I have made before. I would make this again but make some slight tweaks.
This would go really good with some warm naan but I did not think about it until later
My market did not have caster sugar but you can make a substitute by grinding regular sugar in a coffee grinder. 



  1. 1 lb Basmati Rice
  2. 2 teaspoons Kosher Salt
  3. 4 Tablespoons Canola Oil
  4. 16 Shallots
  5. 1 Yellow Onion
  6. 2 White Onions
  7. 8 Cloves Garlic
  8. 4 teaspoons Ginger Fresh , grated
  9. 4 Chicken Breasts
  10. 2 teaspoons Chili Powder
  11. 2 teaspoons Cumin
  12. 4 teaspoons Coriander
  13. 1 teaspoon Cinnamon
  14. 1 teaspoon Turmeric
  15. 3 pinchs Nutmeg
  16. 1 1/2 Cups Yogurt Plain
  17. 4 teaspoons Caster Sugar
  18. 5 Handfuls Raisins


70 mins
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    Add the rice to a large bowl and fill with water. Squish the water around and drain. Repeat this process until the water runs clear (about 3 or 4 times).

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    Add hot water and Kosher Salt to rice and soak for 30 minutes.

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    Meanwhile, chop the Shallots, Onions, and Garlic and grate the ginger.

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    Heat the Canola Oil in a large pot over high heat.

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    Add the Shallots, Onions, Garlic, and Ginger. Cook until golden-brown, stirring frequently to prevent burning (about 5 minutes).

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    While the onions are cooking, chop the chicken.

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    Remove a couple of tablespoons of the onion mix for garnish.

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    Add the chicken and cook until cooked through, stirring occasionally (about 4 minutes).

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    Add the Chili Powder, Cumin, Coriander, Cinnamon, Turmeric, and Nutmeg. Cook for an additional minute.

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    Stir in the Yogurt and simmer for about 2 minutes.

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    Add the Caster Sugar, Raisins, and cooked Rice. Cover the pot with a clean towel and cover with a lid.

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    Reduce the heat to the lowest setting and cook for 10 minutes.

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    Remove from heat and rest for 5 minutes.

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    Serve with the Onion mixture garnish.

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