Biryani Dejaaj ~ Emirati Chicken Biriyani
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 kg chicken, chopped into medium pieces
  • 3-4 tbsp ghee
  • 1 large onion, thinly sliced
  • 2 tbsp cashew nuts
  • 2 tbsp raisins
  • 2 tbsp pine nuts (optional but recommended)
  • 2 tomatoes, chopped
  • 4 boiled eggs for serving (optional)
  • 1 small onion
  • 1 inch pc ginger
  • 6 cloves garlic
  • 2 green chillies
  • ½ bunch coriander leaves (with stem)
  • 1 tbsp bezaar spice mix
  • ½ tsp turmeric powder
  • Salt to taste
  • ½ cup thick yogurt
  • 3 cups basmati rice
  • 4½ cups water
  • 1 tsp ghee
  • 1 bay leaf
  • 1 cinnamon
  • 10 black peppercorn
  • 3 cloves
  • 3 cardamom
  • 1 sprig curry leaves
  • Salt to taste
  1. Grind the ingredients under "for paste" into a smooth mixture. Pour into a bowl.
  2. Wash the chicken well and drain. Add into the paste and rub it in well. Allow to marinate for 30 minutes.
  3. Meanwhile, wash and soak the rice for 30 minutes.
  4. Heat a large saucepan with the ghee. Fry the onions till brown. Drain and set aside.
  5. Fry the cashew nuts, pine nuts if using and then the raisins, drain into the onions.
  6. Into the same ghee, add the chicken along with marinade. Cook on low flame for around 10 minutes. Add in the tomatoes and cook for a further 5 minutes.
  7. Meanwhile, we can start cooking the rice. In a large saucepan, boil the water along with the ghee and all the spices. Drain the rice and add into the water.
  8. Bring to a rolling boil, then reduce the flame and cook till the rice absorbs all the water. The rice will still have a small bite.
  9. Spread the rice on top of the chicken that is cooking. Sprinkle the fried onions and dry fruits.
  10. Seal the lid well and tightly. Keep on high flame for five minutes and then lower to the minimal. Leave undisturbed for 25 minutes. Switch off and leave it as is till the time of serving.
  11. Serve hot with raita and achaar.
Recipe by The Big Sweet Tooth at