Chicken Biryani From Karak House

  • recipe

    Main Meal
    Chicken Biryani from Karak House


    Proudly from Dubai

Dish TypeMain Meal
Prep Time60
Cook Time0
INGREDIENTS Total items( 18 )
  • recipe Alyoum Whole Chicken Bag Pack
    400 g
  • recipe Mina Cinnamon Stick
    10 g
  • recipe Bayara Bay Leaves
    3 g
  • recipe Bayara Anis Seeds
    3 g
  • recipe Al Ain Natural Yoghurt
    100 g
  • recipe Bayara Black Pepper Powder
    5 g
  • recipe Al Ain Tomato Paste Tetrapack
    20 g
  • recipe Bayara Cayenne Chilli Powder
    5 g
  • recipe Afia Corn Oil
    10 g
  • recipe India Gate Basmati Rice
    500 g
  • recipe Bayara Cardamom Medium
    3 g
  • recipe Bayara Cumin Powder
    3 g
  • recipe Datar Kewda Water
    50 ml
  • recipe Taj Mahal Saffron
    2 g
  • recipe Almarai Ghee Butter
    100 g
  • recipe Bayara Fine Table Salt
    10 g
  • recipe Afia Corn Oil
    5 g
  • recipe Onion White Mexico
    100 g

How to Make

  • Soak the chicken in the homemade marinade
  • Place the chicken in an oven tray and add the remaining ingredients.
  • Roast the chicken for 15-20 minutes at 225 C until golden
  • Remove the chicken tray, cover it with foil, and roast the chicken for another 15-18 minutes until cooked through.
  • Soak the rice for 20 minutes
  • Heat the cooking pot with ghee, saut√© the onions and add the spices
  • Pour 750ml of water and the kewda water into the pot and bring it to a boil
  • Add the saffron and let it cook for 5 minutes
  • Drain the rice and add it to the pot, bring to a boil, cover and cook for 15 minutes