Delicious and flavorful white chicken biryani is the perfect dish for all Biryani lovers - tender chicken, fragrant Basmati rice, and a delicious mix of spices you love in a classic Biryani dish!
In a large pot, add oil and the whole spices till fragrant. Add in the sliced onion and cook till soft and pink. Add the ginger and garlic paste and cook till well incorporated.
Add the chicken, add salt, and cook till no longer pink. Add the coriander,garam masala, black pepper powder, and the aniseed mix. Add in room-temperature yogurt.
Add the chopped green chili (if using) and mix well.
At this stage, you can taste if you want to add any spices or green chili, depending on your heat level /spiciness.
Add in the cubed potato and mix well. Cook covered for 20-30 minutes. Add a little water if needed.
Using a knife, check if the potatoes and chicken are fully cooked.
Rice for White Chicken Biryani
In a bowl, add Basmati rice, wash, and soak for 20 - 30 minutes, depending on the rice.
In a pot, add water, whole spices, green chili and salt. You can omit the green chili if you like, but it adds flavor to the rice.
Once the water comes to a boil, add the soaked rice and cook till it's al dente.
Once cooked, use a strainer or slotted spoon to transfer the cooked rice to a tray. It helps to keep the rice grains separated so the rice does not become mushy.
Let the rice cool slightly in the tray.
Layer the white chicken biryani
Once you're ready to assemble the biryani, add half the rice to the bottom of the pot. Top with the chicken biryani masala, and sprinkle cilantro and mint. Next, layer on the rest of the rice and cover.
Cook on low flame for 30 minutes to an hour. The moisture from it will cook the rest of the rice. If needed, add half a cup of milk.
Serve hot with kachumber or raita and the masala chaas or mango lassi.
Notes
Tip: ensure the yogurt is at room temperature; otherwise, it will curdle.