Baked And Layered.chicken Biryani

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Fragrant rice, spiced chicken, golden potatoes, and fried onions baked together to biryani perfection. A little extra effort, but so worth it!

BAKED & LAYERED CHICKEN BIRYANI
@faads_na

RECIPE

2 ½ cups rice — boiled with cinnamon sticks1 ½ onions — fried golden2 potatoes — sliced in rounds & fried1 grated tomato¼ cup Masoor (Back lentils) (red lentils) — boiled4–5 boiled eggs — sliced
For the chicken:½–¾ chicken pieces (cut small)Marinate with:¾ cup yoghurt½ grated tomatoSalt to taste1 ½ teaspoon red chilli powder (I use Suhana XHot)1 teaspoon chilli flakes½ teaspoon turmeric1 ½ teaspoon coriander powder1 teaspoon cumin powder½ teaspoon cumin seeds1 teaspoon black pepper1 heaped tablespoon ginger garlic pasteFried onionsLeftover oil from frying onions
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To assemble:Use a square baking tin (or a pot).Line with foil and drizzle a little oil.Add a layer of rice at the bottom.
Mix ¼ teaspoon orange food colouring with crushed saffron and a little warm water — drizzle over the rice.
Layer the marinated chicken over.Mix a little rice with the Masoor (Back lentils) and spread that on top.Add fried potatoes to the leftover marinade and layer over.Place a few whole green chillies.Top with the remaining rice and press down gently.
Drizzle a little butter or oil and a sprinkle of water.Cover tightly with foil and bake at 180°C for 1 hour.
Unmould onto a dish.Garnish with sliced eggs, fried onions, and fresh coriander. 🌿
Serve with spiced dahi, sweet dahi, papad, and salad.

POSTED ON

10 Oct 2025

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