Whole Chicken Biryani – Thas’s Signature Biryani Recipe


I hereby declare that "this is the best biryani I've ever tasted"... Yeah, I am bragging! I usually find faults after tasting most of my dishes, even after being approved by the panel of judges. I would always be left with the feeling that I could have done better. But this time, after tasting this biryani, I was seen bragging non-stop about how delicious and phenomenal this biryani tasted. My taste buds failed terribly in finding even a single fault. Everything was so perfect - the whole chicken, the rice and the entire biryani! Last Saturday was my husband's birthday and I was determined enough to surprise him with the best dishes possible. He is one person whom I admire the most in this whole universe and he always astonishes me in all ways possible. For such a person, I definitely wanted to give the best on his special day. I knew already that finding such dishes would be a little difficult and so my search started a few days ahead of his birthday. None of the dishes I came across

What you will need

Whole Chicken- 3.3 lb or 1.5 Kg

Oil, for frying- ⅓ cup

Curry leaves- 1 sprig

Ginger-Garlic paste- 2 tbsp

Chili powder- 2 tsp

Fennel powder- 2 tsp

Turmeric powder- ¼ tsp

Garam masala- 1 tsp

Salt- ½ tsp

Cilantro, chopped- 1 handful

Curry leaves- 1 sprig

Lemon juice- 2 tsp

Oil, used for frying chicken- 6 tbsp (you could also add 2 tbsp coconut oil)

Red onions, cut thin long- 6

Tomatoes, chopped- 3

Marination used to marinade the chicken- combined with ¼ cup water

Yogurt- 3 tbsp

Salt- to taste

Ginger, chopped- 3 inch slice

Garlic, chopped- 6 cloves

Whole cardamom- 4

Whole Cloves- 2

Cinnamon- 2 inch slice

Green chilies, chopped- 3

Basmati rice- 2½ cups (I used Dawat brand)

Garam masala- 1 tsp

Turmeric powder- ¼ tsp

Cumin seeds- 1 tsp

Bay leaves- 2

Ghee- 2 tbsp

Salt- to taste

Water- 2½ cups

Fried onions- ½ cup (fry 2 fresh red onions cut thin long in oil)

Mint leaves, chopped- ⅓ cup or 20 leaves (this is a must to add ingredient)

Cilantro leaves, chopped- ⅓ cup

Saffron strands- 2 pinch, soaked in 1 tbsp milk

Ghee roasted cashew nuts- ⅓ cup (optional)

Ghee roasted raisins- 3 tbsp (optional)


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