Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands with soap and water after handling raw chicken to prevent cross-contamination. Keep raw meat separated from ready-to-eat ingredients and surfaces.
Heat 6 tbsp cooking oil in a heavy-bottom pot.
local_fire_departmentMedium heatWatch out
Make sure pot is clean and dry before heating oil to prevent hot oil splatters.
Add 400g sliced onions into hot oil and fry on medium heat for 10 to 12 minutes, stirring regularly until light golden brown.
local_fire_departmentMedium heat, fry 10-12 minutesWatch out
Stir onions regularly to avoid burning, otherwise the gravy will taste bitter.
Add 2 tbsp ginger garlic paste to browned onions and fry on low heat for 2 minutes until raw smell disappears.
local_fire_departmentLow heat, 2 minutesWatch out
Keep heat low when frying garlic paste to prevent it from sticking to pot bottom.
Add 1 kg chicken pieces and fry on high heat for 2 to 3 minutes until chicken turns pale white on exterior.
local_fire_departmentHigh heat, 2-3 minutesWatch out
Gently turn chicken pieces with spatula so they sear evenly without tearing skin.
Add 5 tbsp readymade biryani masala and mix thoroughly. Add a splash of water (about 2 tbsp) and fry on medium heat for 3 minutes until spices cook and oil begins to separate.
local_fire_departmentMedium heat, 3 minutesWatch out
Adding a splash of water prevents dry spice powder from burning on hot pan.
Add 4 sliced tomatoes, mix well and cook on low heat for 4 minutes until tomatoes soften completely into gravy.
local_fire_departmentLow heat, 4 minutesWatch out
Mash tomatoes gently with wooden spatula as they heat up to blend faster.
Keep heat low and pour in 1 cup whisked yogurt. Stir continuously to incorporate smoothly into gravy.
local_fire_departmentLow heatWatch out
Keep flame low when adding yogurt, otherwise heat will curdle yogurt and ruin gravy texture.
Add 1 cup chopped coriander leaves and 1 cup chopped mint leaves. Cook on low heat for 2 minutes until herbs wilt and oil separates.
local_fire_departmentLow heat, 2 minutesWatch out
Stir gently so aromatic herbs mix in evenly into chicken sauce.
Add 6 half-slit green chillies to the pot.
Watch out
Wash hands immediately after handling cut chillies
do not touch eyes
Cover pot with lid and cook on low heat for 20 minutes until chicken is tender. Stir once halfway through cooking, then uncover and reduce excess water until gravy turns thick.
local_fire_departmentLow heat, 20 minutesWatch out
Use oven mitts or cloth to handle metal lid when checking chicken, otherwise you will burn your hand.
In a separate large pot, heat 2.5 liters of water to a rolling boil.
local_fire_departmentHigh heatWatch out
Keep distance from boiling pot to avoid hot steam scalding your face.
Add 4 cloves, 2 cinnamon sticks, 4 green cardamoms, 1/2 tsp caraway seeds (shahjeera), and 2.5 tbsp salt into boiling water. Stir well to dissolve salt completely.
local_fire_departmentHigh heatWatch out
Water must be strongly salty to properly season the rice during boiling.
Add 700g soaked and drained basmati rice to the boiling spiced water. Boil on high heat for 8 to 9 minutes, gently stirring occasionally until rice grains elongate and cook to 90% doneness.
local_fire_departmentHigh heat, 8-9 minutesWatch out
Stir very gently with a slotted spoon so delicate long rice grains do not snap or break.
Strain the boiled rice. In a flat wide pan, spread half of the cooked rice (about 350g) evenly as the first layer.
Watch out
Handle hot strained rice carefully with a slotted spoon to preserve long grains intact.
Ladle all the cooked chicken and thick gravy evenly over the first layer of rice.
Watch out
Distribute chicken pieces evenly so every serving gets equal meat and gravy.
Spread the remaining half of cooked rice over the chicken layer to cover it completely.
Watch out
Smooth top rice gently without pressing down hard.
Sprinkle 2 tbsp fresh mint leaves over top of rice layer.
Watch out
Scatter mint leaves evenly across surface so aroma diffuses during steam cooking.
Cover tightly with lid and steam-cook (dum) on low heat for 7 to 8 minutes. Turn off heat and rest for 20 minutes before opening lid.
local_fire_departmentLow heat, 7-8 minutesWatch out
Do not open lid during resting period, otherwise steam will escape and rice will be dry.
Remove lid and gently mix chicken and rice evenly from sides with a flat spoon before serving.
Watch out
Gently lift and turn rice from edges to middle to keep long basmati rice grains intact.
Traditional Malaysian Nasi Lemak Feast
Moroccan Chicken Tagine M'chermel with Olives and Preserved Lemon
Authentic Xinjiang Big Plate Chicken
Super Fast Korean Fried Chicken (Yangnyeom & Original Duo)
Classic Moroccan Chicken Tagine with Preserved Lemons & Olives
Traditional Thai Chicken Satay with Peanut Sauce