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Chicken Biryani

Chicken-Biryani

Flavors of Family: The Love and Legacy of Biryani

As the years have passed, certain traditions have created profound memories and bonds that will always stick with me, no matter how far away I am from my family. One dish that embodies this spirit is a dish known as Biryani — a fragrant and flavorful dish that many Asians of Indian and Muslim descent adore and love. While biryani is often prepared for special occasions like Eid, its role extends beyond just the holidays. In our tradition, biryani is a Sunday staple, a meal that brings families together on weekends. This dish, versatile enough to be made with lamb, chicken, or even no meat at all, is a testament to the way food can unite us, regardless of age or preference.

Growing up in California, Sundays were always special. I remember visiting my grandparents’ home, where the aroma of biryani would greet us as soon as we stepped through the door. My grandma would always have a big pot of biryani cooking for us on the stove. We would spend the day laughing, sharing stories, and playing card games at my grandparents’ house, and after an amazing family-filled day, we would end the night with a big plate of biryani. It was more than just eating; it served as a connection of family love over a  plate. Food, in our culture, is more than just something that you eat — it’s a way of expressing love and strengthening our bonds. It is our love language, a way of showing that we care about one another.

Mother, Father and two daughters

Sharing this recipe offers me the ability to share a slice of my culture and give all residents a taste of the warmth and love that I receive from every Sunday meal with my own family. Biryani has always provided us with the unique ability to bridge family and generations with one another to celebrate the essence of family, home, and togetherness. For me, it acts as a reminder that no matter where we are or what stage of life we are in, we can always come together around a meal and create new memories with our traditions. I hope everyone can find joy in this very special dish close to my heart and my family.

Chicken Biryani

Serves 4

Ingredients

  • 1 lb chicken legs, washed and dried
  • 5 eggs
  • 1 lb basmati rice, soak for 30 minutes
  • 5 medium onions, finely sliced
  • 4 medium tomatoes, chopped
  • 3 medium potatoes, peeled and cut into quarters
  • 1 cup yogurt
  • 1-1 1/2 cups oil or ghee
  • 1/2 tsp salt, or more to taste
  • 1/2-1 tsp red chili powder (adjust for spice level)
  • 1 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1 tsp garam masala
  • 1 pinch black pepper
  • 3/4 tsp ground cumin
  • 1/2-1 tsp cardamom
  • 1 cinnamon stick
  • 1 star anise
  • 1/2 tsp dried garlic powder
  • 1/2 tsp dried ginger powder
  • 1/2-1 tsp ground cloves
  • 2 whole cloves
  • 1 bay leaf
  • 1 pinch saffron

Directions

Chicken Mixture:

Heat oil or ghee in a large pan over medium heat. Add onions and fry until golden brown.

Add tomatoes and cook until the oil/ghee separates from mixture.

Add chicken pieces, all spices (salt, red chili powder, coriander powder, turmeric powder, garam masala, black pepper, cumin powder, cardamom powder, dried garlic powder, dried ginger powder, ground cloves), and potatoes.

Stir in yogurt and cook for 10-15 minutes until chicken is well-coated with spices.

Add 1 1/2-2 cups of water, cover the pan, and cook on low until chicken is tender, stirring occasionally. Turn burner to high and cook until the mixture is thickened. 

 Rice:

Boil 3 cups of water in a large pot with salt, cinnamon stick, star anise, and 2 whole cloves.

Add the soaked basmati rice and cook on low until it is halfway tender (parboiled). Drain rice thoroughly.

 Eggs:

Boil eggs until fully cooked. Let cool, then peel, slice, and set aside.

 Layer the Biryani:

In a separate large pot, form a layer of rice at the bottom.

Spread half of the chicken and spice mixture over rice, placing a layer of boiled eggs on top.

Add another layer of rice over the chicken mixture, followed by the remaining chicken, spice mixture, and eggs.

Top with remaining rice.

Final Cooking:

Sprinkle saffron over the top layer of rice.

Cover pot with a tight-fitting lid and cook on low, undisturbed, for 20-30 minutes, allowing the flavors to meld and the rice to become fully tender.

Serve:

Gently fluff the biryani before serving. Enjoy hot with a side of fresh salad. (recipe on next page)

Side Salad For Biryani

Serves 4

Ingredients

  • 3 medium cucumbers, washed and sliced (peel if preferred)
  • 6 radishes, sliced
  • 1/2-1 large onion, sliced 
  • 1/4-1/3 cup lemon juice
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper (adjust to taste)

Directions

Prepare the Vegetables: 

Place sliced cucumbers, radishes, and onion into a large bowl.

Season the Salad:

Drizzle lemon juice over the vegetables.

Add salt and black pepper.

Mix and Serve:

Gently toss the ingredients until everything is well combined.

Serve salad alongside the biryani for a refreshing and crisp complement.