Unscripted Adventures

In every spoonful of my dad’s chicken biryani, there’s a story simmering—a story of tradition, love, and a whole lot of flavor! Biryani is no ordinary dish in our house; it’s the culinary crown jewel, prepared with care and served with pride. Every time Dad makes his signature biryani, it feels like a celebration, whether it’s a regular Sunday lunch or a grand festive feast. My dad’s chicken biryani bought people together: when I lived in the USA, friends and family used to come over, chat, and sometimes even stay the night!

Ready to experience this magic in your kitchen? Let’s dive into the flavorful journey! Here’s the secret to it all!

Ingredients: 

• Half – 1kg chicken
• Chicken masala
• A shake of coriander powder
• A pinch of turmeric
• Chili powder / green chili (for that pop of flavor)
• Juice of 1 lemon
• A cup of yogurt (to balance everything out)
• Garam masala (a punch of flavor)
• Dried apricot, some cloves, and a cinnamon stick  (spice royalty)
• A sprinkle of salt
• Some onions (used in EVERY Indian dish)
• Dry coconut powder
• A dash of cumin 
• 4 cups of basmati rice (depends on your serving)
• A hint of butter
• A trace of mint
• One bay leaf

Now the fun part! Let’s get cooking!

Step 1: The Marinade of Love

Marinate the chicken with the chicken masala, lemon, yogurt, dried apricot, garam masala, coriander powder, turmeric, and chili powder. Marinate it well, and let it set for 8 – 12 hours (or just leave it overnight). 

Step 2: The Golden Onion Glow & Masala Mix-Up

Take ¾ of the onions and chop them into thin slices. Fry them until they’re the color of a golden retriever. At the same time, prepare the masala powder using a quarter of the fried onions, dry coconut powder, and a teaspoon of cumin. Grind them and keep them aside. 

Step 3: Rice Spa time!

Bring water to a boil and take the 4 cups of basmati rice along with dropping in bay leaves, cloves, cinnamon, and salt. Let the spices perfume the water with their enchanting aromas. Add your soaked rice and cook it until it’s 50% done—firm but slightly soft. Drain the rice and set it aside like a masterpiece in progress.

Step 4: The Chicken Dance & the Biryani Layering Dance

Now, cook the marinated chicken along with the masala powder (step 2) until 75% done. In a large vessel, build layers of the cooked rice and chicken. Between each layer, sprinkle butter, cilantro, mint, and lemon juice. Cook for 45 – 50 minutes on a low flame. 

Step 5: The Grand Finale!

When you finally lift the lid, gently fluff the biryani with a fork, taking care not to break the delicate rice grains. Garnish with more crispy fried onions, and you’ve got a masterpiece ready to be devoured! Mix it again and serve it hot with yogurt and mirchi ka salaan (search up the recipe for it!)

Every time Dad makes this biryani, it’s like he’s casting a spell—bringing together the boldness of spices, the tenderness of the chicken, and the fluffiness of perfectly cooked rice. It’s not just a meal, it’s an experience. Whether you’re eating it with family or sharing it with friends, it’s the kind of dish that leaves a lasting impression on your heart (and your taste buds).

Dad’s Secret Tips for the Perfect Biryani

• Patience is Key: Let the chicken marinate longer for deeper flavors.
• Layer with Love: The magic lies in the layers—don’t rush this step.
• Low Heat, Big Flavor: Slow cooking is where all the magic happens.

So, there you have it—my dad’s beloved chicken biryani recipe served with a side of love, laughter, and a whole lot of flavor. Try it, and let the magic unfold in your kitchen too!