chicken biryani recipe

Get two ways of preparing Chicken Biryani now! Forget about the most basic Biryani Rice and master the art of making it both at home and at a restaurant. Pakistani Biryani is a celebrational dish found cultivated in the ambience and regions of South Asia, designed with plentiful basmati rice juxtaposed with succulent, tender meat complemented and decorated by the alluring scents of spices, fresh leaves, and absorbed golden brown onions. This step by step guide shows how one is able to prepare a mouth-watering and yummy Chicken Biryani in both home style and restaurant style.

About Biryani

Biryani is a popular rice dish from South Asia, which is notably famous worldwide because of its unique taste, fantastic smell and bright colors. This famous dish a combination of long grain basmati rice, tender meat of chicken, mutton or fish or vegetables and spices and herbs and other acceptable constituents like saffron and caramelised onions.

In the production process of biryani, the most common method is dum pukht where raw marinated meet and rice are placed in layers in a pot which is then sealed and cooked on a low flame. This process helps to allow the seasons blend well together so that the food is moist, tender, and possessed with rich flavor.

Pilaf is closely related to Biryani and it has numerous variations in terms of recipes in South Asia and far away. Different varieties can be Hyderabadi Biryani, Calcutta Biryani, Lucknow or Awadh Biryani and Sind Biryani. This type of plate is not only famous during any holidays and essential events but also adored by millions of people as a warm-hearted meal dish.

About My Biryani Recipes

I have prepared two methods of the chicken biryani recipe that is slightly different from one another but both delicious the only difference is that the first recipe is easy and the second recipe is medium level.

1. One-Pot Biryani

What must be understood is that this simplified method is ideal for the layman. They can be made with a pressure cooker or a normal pot.• Firstly the meat is marinated then it is grilled or baked.• Meat can be covered with uncooked rice.• A little water is then poured in and everything boiled together until well done.ng similar ingredients but differing slightly in their preparation methods to suit various preferences and expertise levels.

1. One-Pot Biryani

This simplified method is perfect for beginners. It can be made in a pressure cooker or a regular pot. In this recipe:
• The marinated meat is cooked first.
• Uncooked rice is layered over the meat.
• Hot water is added, and everything is cooked together until perfectly done.

2. Pakki Dum Biryani

Another method of preparation of biryani is the one illustrated below This is regarded as more conventional than the previous one.• Flavour boosting agents are used to generate a stock out of the marinated chicken.• The rice is partially cooked (parboiled) independently then it is spread on top of the chicken gravy.• It is again layered on dum (steam) and slow cooked in order to get the most of the spices, herbs and flavours and get a restaurant like biryani.• Both methods result in an aromatic, flavourful, and equilibrated biryani that is not oily, spicy or pungent.• If you want a somewhat mild recipe, you can cut down the amount of red chili powder added into the recipe.nts but differing slightly in their preparation methods to suit various preferences and expertise levels.

1. One-Pot Biryani

This simplified method is perfect for beginners. It can be made in a pressure cooker or a regular pot. In this recipe:
• The marinated meat is cooked first.
• Uncooked rice is layered over the meat.
• Hot water is added, and everything is cooked together until perfectly done.

2. Pakki Dum Biryani

This is a more traditional approach to biryani preparation.
• The marinated chicken is cooked with aromatics to create a flavorful gravy.
• The rice is partially cooked (parboiled) separately and then layered over the chicken gravy.
• The dish is covered and slow-cooked on dum (steam) to allow the spices, herbs, and flavors to meld beautifully, delivering a restaurant-style biryani experience.

Customization Tips

• Both methods yield a biryani that is aromatic, flavorful, and balanced, without being overly oily, spicy, or pungent.

• You can adjust the spice level by reducing the red chili powder if you prefer a milder flavor.

Biryani is normally accompanied by Raita, Shorba, Lassi, and or Papads to make up a meal.

Key to Perfect Biryani

A great biryani is judged by three key factors:
1. Flavorful Masala
High quality biryani masala or homemade biryani masala or garam masala can be used here.
2. Quality of Rice
Better to use old basmati rice or best quality short grain rice such as Jeerakasala.
3. Tenderness of Meat
It’s important to marinate the chicken with yogurt and spices for the tender and juicy chicken.

Homemade Biryani Masala Powder

• Whole cinnamon stuck, 2-inch long (2 grams)• 1 tsp cinnamon powder (Dal Chini; substitute with mixed spice powder)• 2 strings of mace (if you have a small mace take only half of it)w this recipe:
  • 1-2 bay leaves
  • 1 star anise
  • 10-12 green cardamoms
  • 2-inch cinnamon sticks (2 grams)
  • 1 black cardamom
  • 1½ tsp fennel seeds
  • ½ tsp black pepper
  • 8 cloves
  • 1 tsp caraway seeds (Shahi Jeera; substitute with cumin)
  • 2 strands of mace (or half of a small mace)
  • ½ tsp grated nutmeg

Preparation

1. Now in a pan, on low- medium flame, roast the bay leaves, star anise, green-black cardamom, mace and cinnamon till they turn aromatic, for 1-2 minutes.

2. Put cloves, fennel, caraway seeds and black-pepper. Roast the whole chicken for another 1-2 minutes.

3. Then add nutmeg and remove the stew from the heat. Allow the spices to cool off well.

4. Grind the same into fine powder and keep into airtight glass or steel container.

Storage

This particular masala can be prepared a month or even up to 2 months prior to using by storing it in the refrigerator.

How to Make Chicken Biryani (Recipe 1: Stepwise with Photos)

How to Make Chicken Biryani (Recipe 1: Stepwise with Photos)

PREPARATION Marination of the chicken

1. Prepare the Chicken:

They then need ½ kg (1.1 lbs) of chicken pieces to make some incisions on and to so season gets in the chicken. Place the chicken into a big bowl.• 3 tablespoons plain yogurt (or Indian curd)• 1 ½ tbl spoon, ginger garlic paste• 1/4 to as much as a tablespoon garam masala (or biryani masala)• ½ to 1 teaspoon red chili powder compulsorily but it has to be adjusted while teaching kids.• Juice of half lemon (optional)1: Stepwise with Photos)

Preparation – Marinating the Chicken

1. Prepare the Chicken:

Take ½ kg (1.1 lbs) chicken pieces and make a few slits on each piece to allow the flavors to penetrate. Add the chicken to a large mixing bowl.
2. Add Marinade Ingredients:
To the chicken, add the following:
• 3 tablespoons plain yogurt (or Indian curd)
• 1½ tablespoons ginger-garlic paste
• ½ to 1 tablespoon garam masala (or biryani masala)
• ½ teaspoon salt
• ½ teaspoon ground turmeric
• ½ to 1 teaspoon red chili powder (adjust spice level for kids)
• 1 tablespoon lemon juice (optional)
3. Mix Thoroughly:
Add all the ingredients with the chicken and make sure each chicken is well covered.
4. Rest:
Place the marinated chicken under a bowl or wrap the dish and leave it aside for at least 30 minutes to 2 hours (preferably, overnight in the refrigerator).

2. Mix and Marinate the Chicken:

• Thoroughly mix all the ingredients to coat the chicken evenly.

• Cover the bowl and let the chicken marinate for 1 hour. For enhanced flavor, you can refrigerate it and marinate overnight.

3. Preparation of the rice:

• Take two cups of basmati rice and put them into a big pot and scrub them thoroughly and do so at least three times after which the water becomes clear.
• After rinsing, soak the rice in some water for half an hour. After thirty minutes, put the rice inside a colander to drain it.
• Optionally, leave a few strands of saffron soaked in two tablespoons of warm milk to improve the scent and color of the biryani.

4. Cook the Chicken:
• Heat ghee or oil in a heavy-bottomed pot or pressure cooker. Make sure the pot is large enough to hold all the ingredients.
• While using whole spices is optional, it is preferable for a deeper flavor. If available, use the following whole spices:
• 1 bay leaf
• 4 green cardamoms
• 6 cloves
• 1-inch cinnamon stick
• 1 star anise
• ½ teaspoon shahi jeera (caraway seeds)
• 1 strand of mace (optional, omit if not preferred)
• Add all these whole spices to the hot ghee or oil and let them sizzle for a few seconds to bring out the aromatic flavors.

5. Fry the Onions
• Add thinly sliced onions to the pot.
•To caramelize the onions, sauté the onions over medium heat with constant stirring until they uniformly turn light brown. This takes about 8–10 minutes. Do not burn the onions, as burnt can give a bitter taste to your dish. The aim is to caramelize the onions to a sweet flavor.

6. Correct Onion Color:

• The onions should reach a light brown, golden color.

• Be cautious not to burn them, as this will result in a bitter taste. The caramelized onions are key to adding depth of flavor to the biryani.

7. Add Marinated Chicken:

• Add the marinated chicken to the pot with the caramelized onions.

• Sauté the chicken on medium heat for about 5 minutes until it turns pale in color. This helps the chicken absorb the flavors from the spices and onions.

8. Cook the Chicken:
• Reduce the flame to the lowest setting.
•Put a tight-fitting lid on the pot and let the chicken cook slowly.
•Cook until the chicken is soft, tender, and fully cooked through, stirring occasionally to prevent sticking.

This process ensures that the chicken absorbs all the spices and develops rich flavors.

9. Check Chicken Doneness:

• Inspect the chicken using a fork or knife to cook it well and make it an appetizing, juicily and gently done.

• Overcooking should be avoided as it is likely to dry out the chicken.

• If there is any extra moisture in the pot, cook it uncovered at a low temperature until the liquid gets dry, stirring gently to avoid burning.

10. Adjust and Enhance Flavor: • Taste the cooked chicken and adjust the salt as needed (I added ½ teaspoon more). • Add .5 cup of plain yogurt (Indian curd).

• 1 tsp garam masala (or biryani masala)

• ½ to 1 tsp red chili powder (adjust to taste, optional)

• 1 slit green chili (optional, but also great for heat)

• 2 tablespoons of chopped fresh mint leaves (pudina).

• Mix well so that the chicken is coated evenly with the spices and yogurt.

Make Chicken Biryani

11. Layer the Chicken:

• After mixing the yogurt, spices, and herbs into the chicken, spread the mixture evenly across the bottom of the pot in a single layer.

• Ensure the chicken pieces are well-distributed, covering the base uniformly.

12. Layer the Rice:

• Spread the drained rice evenly over the chicken layer without mixing.

• In a separate pot, bring 3 cups of water to a rolling boil. Add ¼ to ½ teaspoon salt to the water and stir. Taste to ensure it’s slightly salty.

• Carefully pour 2 cups of the hot salted water around the edges of the cooker or pot to avoid disturbing the rice.

• Gently pour the remaining 1 cup of water over the surface of the rice. This ensures even cooking without mixing the layers.

• (Optional: Refer to the video for a clearer demonstration of the process.)

13. Level the Rice and Add Toppings:

• Gently level the rice on top using a spatula or the back of a spoon.

• Sprinkle 2 tablespoons of chopped mint leaves evenly over the rice for added aroma and flavor.

• Avoid mixing the layers; keeping them intact ensures the authentic taste of biryani.

• (Optional) For an enhanced flavor and presentation, add 2 tablespoons of fried onions and drizzle the saffron-soaked milk over the rice.

14. Final Cooking: • If you are making it in a pot:

• Close the pot with a lid in such a way that the steam is not let out of the pot.

• Let it cook in medium heat until rice is fully cooked and looks grainy.

• If rice appears uncooked and no water is left at the bottom then add ½ to 1 cup boiling water wherever required.

• The water quantity also varies with the quality of basmati rice.

• Once rice is well cooked, switch off the flame and leave the biryani undisturbed for 15 mins to set and for the flavors to blend.

• If making in a cooker:

• Close the lid of cooker and cook on medium heat till 1 whistle.

• Immediately, lift the cooker from hot burner to prevent further cooking and pressure release naturally.

15. Fluff the Biryani:

• Once the pressure releases naturally, carefully open the lid of the pot or cooker.

• Use a fork or a wide spatula to gently fluff up the biryani without breaking the rice grains.

• This ensures the layers remain intact and the rice stays light and airy.

Serve the Chicken Biryani in layers, with the top layer of rice and the bottom layer of flavorful chicken. Pair it with raita, shorba, or a salad for a complete meal. Enjoy!

Serve Chicken Biryani:

• Dish out the biryani in layers, ensuring the top layer consists of the fragrant, fluffy rice and the bottom layer includes the tender, flavorful chicken.

• Garnish with fried onions, fresh mint, or coriander if desired.

• Serve hot with a side of cooling raita or aromatic shorba for the perfect accompaniment.

Enjoy the ultimate Chicken Biryani experience!

vegan fried rice