Join us in the kitchen as we unveil the secrets to a sumptuous Bangladeshi Chicken Biryani, distinct in its creamy, Nawabi essence compared to the traditional Indian version. Our recipe guides you through the art of creating this luxurious dish, highlighting the use of golden-hued, aged basmati rice and a symphony of aromatic spices. Each step is simplified for an easy-to-follow experience, ensuring you can recreate the rich flavors and creamy texture that make this biryani a royal treat. Perfect for food lovers seeking a blend of tradition and exquisite taste!
Ingredients:
For Chicken:
Chicken: 1.3 kg, cut into small pieces
Lime juice: ½ lime
Salt: 1½ tsp (for chicken) + more for rice and seasoning
Red chili powder: ½ tsp + 1½ tsp
Turmeric powder: ¼ tsp
Cooking oil: ¼ cup
Onion: 1½ cups, thinly sliced
Shah jeera (caraway seeds): ½ tsp + 1 tsp (for rice)
Cinnamon sticks: 3 small + 2 (for rice)
Cardamom pods: 3 + 2 (for rice, husk removed) + 5 (for rice)
Cloves: 4 + 8 (for rice)
Ginger paste: 1½ tbsp
Garlic paste: 1¼ tbsp
Coriander powder: 1 tsp
Garam masala: 1½ tsp
Mace: 1 small piece
Nutmeg: ⅓ of a whole
Black cardamom: 1
Green chilies: 5-6 + 5-6 (for garnishing)
Bay leaf: 1 + 1 (for rice)
Evaporated milk: 1 cup (or 1 cup water mixed with 5 tbsp powder milk)
Cashew paste: 1½ tbsp (made from 12 cashews)
Aloo Bukhara (dried plums): 4-5
Rose water: 1 tsp + ½ tsp (for garnishing)
Kewra water: 1 tsp + ½ tsp (for garnishing)
Kishmish (raisins): 1 tbsp
For Rice:
Basmati rice: 3 cups, soaked for 30+ minutes
Fried onions (Beresta): 2 tbsp + for garnishing
Food color: optional
Ghee: 1 tbsp
Warm milk: ½ cup
Directions:
Marinate the Chicken: In a bowl, mix chicken with lime juice, 1½ tsp salt, ½ tsp red chili powder, and ¼ tsp turmeric. Marinate for 30 minutes if possible.
Fry the Chicken: Heat oil and fry the chicken for 2 minutes each side until colored. Transfer to a plate and drain the oil.
Prepare the Onion and Spices: In the same pan, sauté onions with ½ tsp salt until brown. Make a well in the center, add ½ tsp shah jeera, cinnamon, cardamom, cloves, and fry until fragrant. Add ginger and garlic paste with a bit of water and cook until the raw smell disappears.
Cook Chicken with Spices: Add the chicken, 1½ tsp red chili powder, coriander, and garam masala. Fry for 2 minutes, cover, and cook for another 2-3 minutes over low heat.
Prepare Spice Mix: Grind cloves, cardamom, mace, nutmeg, and black cardamom into a powder. Add this to the chicken along with green chilies, bay leaf, and sauté for 4-5 minutes.
Add Milk and Other Ingredients: Mix in evaporated milk, cashew paste, aloo bukhara, and cook until oil separates. Season with salt, rose water, kewra water, raisins, and more green chilies. Cook for 20 minutes over low heat , stirring occasionally.
Cook the Rice: Boil water with shah jeera, salt, cardamom, cinnamon, bay leaf, and cloves. Strain and add the soaked rice, cooking until al dente. Remove the rice.
Layer the Biryani: In a clean pan, layer half of the rice, the cooked chicken (discard excess oil), beresta, green chilies, rose water, and kewra water. Cover with the remaining rice.
Final Cooking: Garnish with fried onions, food color (optional), ghee, and warm milk. Cover and cook on lowest heat (dum) for 15-20 minutes.
Serve: Mix well before serving. Enjoy with cucumber salad and burhani.
This traditional Bangladeshi Chicken Biryani recipe is packed with flavors and is sure to be a hit with your followers. Happy cooking and enjoy the meal!
Cucumber salad and burhani (for serving)
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